Ultimate Smoky Shredded Tofu & Bean Crunch Burritos
Serves 2
Directions
- 1Rinse and soak the rice for 20 minutes. Cook with 190ml water for 15 minutes, then rest covered for 10 minutes. Fluff with butter, lime zest, lime juice, and coriander.
- 2Toss the grated tofu with oil, cornflour, and seasonings. Air-fry at 190°C.
- 3Mix the glaze ingredients, add to the crispy tofu and cook until sticky.
- 4Fry the brown onion and garlic, add the beans, spices and stock, then simmer and mash until thick. Finish with a squeeze of lime.
- 5Char the peppers and onion in a hot pan.
- 6Melt the vegan cheese with the milk and a pinch of smoked paprika.
- 7Fill each tortilla with rice, beans, cheese sauce, tofu beef, peppers and crushed tortilla chips.
- 8Roll tightly and toast seam-side down until golden and crisp.
Ingredients
- 75 g tilda golden sella rice
- 190 ml water
- 1/2 tbsp vegan butter
- 1/4 whole lime
- fresh coriander (optional)
- 200 g extra-firm tofu, grated
- 1 1/2 tsp oil
- 1 1/2 tsp cornflour
- 3/4 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1/4 tsp oregano
- 1 tbsp soy sauce
- 1/2 tsp marmite
- 1 1/2 tsp nutritional yeast
- 1/2 tsp maple syrup
- 1/2 tsp tomato purée
- 1/4-1/2 tsp chipotle paste
- 40 ml water
- 1/2 tin black beans
- 1/4 whole brown onion, diced
- 1 whole garlic clove
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 40 ml vegetable stock
- lime (optional)
- 1/2 whole red pepper
- 1/2 whole green pepper
- 1/4 whole white onion
- 60 g vegan cheese
- 40 ml plant milk
- 2 whole tortillas
- 1 handful tortilla chips, crushed
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