SERVES 4
INGREDIENTS:
FOR THE SCRAMBLE
300g of Organic Firm Tofu
½ tsp. of Cumin (ground)
½ tsp. of Curry Powder
½ tsp. of Turmeric (ground)
½ tsp. of Cayenne Pepper
¼ tsp. of Salt
1 tsp. of Nutritional Yeast Flakes
1 tsp. Olive Oil
FOR THE VEGGIE FILLING
1 Red Capsicum (sliced, thinly)
250g Cherry Tomatoes (halved)
3 Cloves Garlic (chopped, fine)
1 Red Onion (sliced, thinly)
½ Bunch Kale (leaves torn)
4 Baby Potatoes (chopped into tiny sized pieces, skin left on)
1 tsp. of Cumin (ground)
Salt & Pepper (to taste)
1 TBLS. of Olive Oil
*1 tsp. Chilli Flakes
TO SERVE:
Old El Paso Gluten Free Tortillas
(If you aren’t vegan, you can also use any wholegrain or corn tortilla wrap)
*Avocado
*Coriander
METHOD:
Preheat oven to 200°
Place a sheet of paper towel on a plate, and place tofu on top. Cover tofu with another sheet of paper towel to try and squeeze out any excess moisture.
Toss all of the veggie filling ingredients except kale together until combined and evenly coated in oil and spices.
Bake in the oven for 20 minutes, (add the kale at 20 minutes, and cook for a further 7 minutes).
Heat a tsp. of olive oil in a non-stick frying pan, add the spices and nutritional yeast to the pan, and cook until fragrant.
Remove the paper towel from tofu, and mash it up with a fork until it resembles scrambled egg. Add the scrambled tofu to the frying pan, and continue to cook until tofu is completely coated in the spices. Remove from heat.
Assemble your burritos with both the veggie filling and scrambled tofu, and any additional toppings such as avocado & coriander.