Looking for a great, weekend breakfast option? This vegan breakfast burrito is the best thing to get you going on those slow, lazy mornings when you have a little bit more time to spend in the kitchen. Packed with protein-rich tofu, mushrooms, and handfuls of fresh healthy salad, this is a burrito that not only do you not have to feel guilty about indulging in but certainly packs a punch in flavour too. What better way to get your weekend started?
Ingredients (makes 4)
600g firm tofu
200g button mushrooms
300g cherry tomatoes
2 ripe avocados
1 large white onion
4 cloves garlic
60ml soy milk
4 tbsp soy sauce
2 tbsp tomato purée
1 tbsp dried thyme
2 tbsp smoked paprika
2 tbsp turmeric
1/2 tsp cayenne pepper
4 large wheat tortillas.
A handful of fresh coriander (optional)
Olive oil for frying
Start by heating a drizzle of olive oil in a large, deep pan.
Finely chop the onion and garlic, and add to the pan. Fry together for about 5 minutes, until the onion start to soften and turn translucent.
Meanwhile, wash and slice the mushrooms, and when the onion is ready, add them to the pan. Fry for a further 10 minutes.
To prepare the tofu, gently press it to release any excess water, before crumbling it into rough, chunky pieces with your hands.
Transfer the tofu to the pan, along with the soy milk, soy sauce, tomato purée, thyme, smoked paprika, turmeric, and cayenne pepper. Mix everything until thoroughly combined, and leave to cook for about 10 minutes, regularly stirring throughout.
Whilst the tofu mix is cooking, wash the tomatoes and spinach, and slice the tomatoes into halves or quarters. Slice open the avocado, remove the pit, and slice each half into strips.
When the tofu-mix is almost ready, stir in the spinach and cook for about 2 minutes, until wilted. Remove the pan from the heat and begin assembling the burritos.
Prepare the burritos by placing each of the tortilla wraps on a plate. Top each wrap with a generous serving of the tofu-mix, a handful of the cherry tomatoes and the prepared avocado slices. Finish by topping with a sprinkling of the fresh coriander, if using, and enclose.
Serve immediately, and enjoy!
Q: Which type of tofu should I use?
A: For anybody who is relatively new to cooking with tofu, choosing the right type can seem like a daunting task. Ranging in texture and firmness from silken to soft, to firm or extra-firm, each tofu-type is better suited for different recipes, depending on what you are trying to achieve. Whilst soft and silken tofu is - as the name would suggest - soft and creamy, and is commonly used in sauces or vegan baking (for example vegan cheesecake). Firm tofu on the other hand holds it's shape much better and is, therefore, better suited for frying or baking. For this recipe, I recommend using firm tofu, as we want a texture similar to scrambled eggs, which would otherwise be difficult to achieve with a softer tofu.
Q: I don't like mushrooms, is there something I can substitute them for?
A: I always get questions like this from mushroom haters (I know a few of them personally), and generally the answer is: "Don't worry. If you don't like them, just leave them out!". One of the great things about these burritos is that the recipe is really flexible to what you have at hand - or what you'd prefer not to include. Don't like mushrooms? Skip them! Don't have any spinach in the fridge? Switch it out for some other leafy greens or leave it out completely. Love/hate spicy food? Change the amount of cayenne pepper to whatever you feel comfortable eating. Recipes are a great place to get inspiration for your meals but don't feel that you have to follow them perfectly. Never be afraid to make adjustments to suit your own flavour pallet and make a dish that's better suited to you.