Vegan Breakfast Burritos with Lime Coriander Crema

Servings: 8 servings

Ingredients

Scrambled tofu

• 2 - 350g extra firm tofu (drained and crumbled by hand)
• 10 slices tofurkey (diced into small squares, roasted in oil until slightly crisp)
• 2 tbsp extra virgin olive oil
• 2 tbsp vegan butter
• ½ tsp asafoetida (hing (omit for GF option))
• ½ tsp cumin powder
• ½ tsp turmeric powder
• ½ tsp chilli flakes
• 8 curry leaves (you can use dry or fresh)
• 1 red bell pepper (diced)
• 2 plum tomatoes (diced or 20 baby tomatoes cut in 4)
• 1½ tbsp Liquid Aminos
• ¼ tsp kala namak
• 2 tbsp nutritional yeast
• ¼ cup vegan cream cheese
• 1 tbsp tahini paste
• 1 tsp maple syrup
• Salt and pepper to taste
• 1½ cup fresh baby spinach (chopped)
• ½ lemon squeeze
• ¼ cup fresh chopped coriander

Smokey Black Beans

• 2 cans black beans (400mL each)
• 300 g vegan ground meat
• ½ tsp asafoetida (hing (omit for GF option))
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ¾ cup salsa of choice (I use a peach salsa)
• 8 protein tortilla wraps (I used PC brand (use GF tortillas for gluten free options))
• ½ cup vegan cheddar cheese
• Optional- pickled jalapeno, avocado slices, and additional salsa

Lime Coriander Crema

• 1 tbsp extra virgin olive oil
• 1 cup vegan coconut yogurt or sour cream
• ½ cups vegan mayonnaise
• 1 lime zested and juiced
• 2½ tsp maple syrup
• ½ tsp asafoetida (hing (omit for GF option))
• Large handful of coriander - leaves only
• ½ jalapeno- seeded (optional for heat)
• Salt and pepper to taste

Instructions

1. Heat a drizzle of olive oil in a large pan over medium heat. Add the diced Tofurkey and cook until slightly crispy, about 2-4 minutes. Remove from the pan and set aside.
2. In the same pan, heat the olive oil and vegan butter. Add asafoetida, cumin, turmeric, chili flakes, and curry leaves, stirring for about 30 seconds until fragrant.
3. Crumble in the tofu, stir well and allow to roast for 15 mins, stirring often until it’s crispy on the outside.
4. Toss in the roasted tofurkey, red bell pepper and tomatoes, cooking for 2-3 minutes until veggies softened. Then add liquid aminos, kala namak, nutritional yeast, vegan cream cheese, tahini, and maple syrup. Stir well and let it cook for 5-10 minutes, stirring often allowing the flavours to meld.
5. Season with salt and pepper to taste, then mix in the baby spinach and cook for another 1-2 minutes until wilted.
6. Finish with a squeeze of lemon juice and fresh chopped coriander. Set aside.
7. In another pan, heat a drizzle of olive oil over medium heat. Add asafoetida, cumin, smoked paprika, and thyme, stirring for about 30 seconds until fragrant.
8. Add the vegan ground meat and cook for 4-5 minutes until browned.
9. Stir in the black beans and salsa, letting everything simmer for 5-10 minutes. Adjust seasoning to taste.
10. In a small blender, add olive oil, vegan yogurt/sour cream, vegan mayo, lime zest & juice, maple syrup, asafoetida, coriander leaves, and jalapeño (if using).
11. Blend or whisk until smooth. Season with salt and pepper to taste.
12. Lay out each tortilla and layer on the tofu scramble, smokey black beans, and vegan cheddar cheese.
13. Spread a spoonful of lime coriander crema in the center.
14. Add optional pickled jalapeños, avocado slices, or extra salsa for even more flavour. If freezing omit the avocado and extra salsa as it will get mushy.
15. Fold in the sides and roll the burrito tightly.
16. Pro Tip: For a crispy burrito, heat a pan over medium heat and lightly toast the burrito for 1-2 minutes per side until golden brown.

Nutrition