DinnerLunchVegan

By Aine Carlin | August 22, 2011

Photo: Aine Carlin

Toasted Burritos are for lazy days. They’re also for tasty days. Minimum effort, maximum taste.

This burrito is also an effort to convert all those tofu naysayers (you know who you are). Think tofu is bland, tasteless and just a bit weird? Think again because believe it or not tofu can be delicious, full of flavor and packed with protein – good for vegans, good for veggies, good for everyone. Tofu is a magnificent alternative to meat, fish and cheese, which is why it is the perfect counterpart to any Meat Free Monday dish.

Hidden away inside a toasted tortilla pocket, you can let your family decide for themselves after they taken a tasty bite. I’d be amazed if there’s one person among them who can’t finish it after sampling the surprising contents.

Scrambled with onion, peppers and a decent dose of Mexican spices this tofu is brought to life and injected with awesomeness with a few easy, simple tricks. The spinach covers calcium, iron and few other nutrients so all in all this is an impressive dish for a Monday evening, Tuesday morning, or whenever.

I dare you to give this tofu burrito a try. You may just surprise yourself and actually like it!

Photo: Aine Carlin

*my simple guac is merely one avocado mashed with a little lime juice, finely chopped spring onion, finely chopped coriander and a little salt and pepper.

  • 1 large whole wheat tortilla wrap
  • 1/2 cup fresh baby spinach leaves
  • 2 tbsp *simple guacamole
  • 1 cup crumbled firm tofu
  • 1/4 cup chopped mixed peppers- I used red and yellow
  • 1/4 cup finely diced onion
  • 1 garlic clove, minced
  • 1/2 tsp turmeric
  • 1 scant tsp chipotle powder
  • 1/2 tsp smoked paprika
  • 1/4 cup chopped parsley
  • few spinach leaves, optional
  • salt and pepper
  • Tabasco
  • Cholula Hot Sauce
  • olive oil

Directions

1. Heat a little oil in a frying pan or skillet and add the onion and peppers. Season with salt and pepper and gently sweat until they begin to soften before adding the garlic. Let the garlic infuse for several minutes and the vegetables soften further. Then add the chipotle powder and smoked paprika.

2. Mix thoroughly and allow the spices to meld before adding the crumbled tofu. Sprinkle over the turmeric, season and carefully mix until all the tofu is covered and has a light yellow hue.

3. Fry until it is almost dry before stirring in a few spinach leaves. When the leaves have wilted add the chopped parsley and season once more.

4. Transfer the scramble to a bowl. Wash and dry the frying pan and return to the heat.

5. Lay the tortilla on a large chopping board. Spread the middle section of the tortilla with the guacamole and layer on the spinach followed by the tofu scramble (depending on the size of your tortilla you may not need all of it, so save some for later or make two!). Keep all the ingredients in the centre. Splash on some tabasco and cholulu sauce - amount is entirely up to you but I'm very liberal with my sauces.

6. Folding can be done two ways. My preferred method is to fold both sides in first, as if making a fajita. Holding the centre with my thumb I use my fingers to fold down the ends. Still holding it in that position, carefully turn it over and place onto the hot dry skillet. Allow it to toast for 4-5 minutes, then turn it over using some tongs (it's easier) and toast it for a similar length of time on the other side.

7. Lift back onto the chopping using the tongs and cut diagonally using a sharp knife - I go from the middle and work my way out.

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