Written by Rhian Hunter
SERVES 4
FOR THE SCRAMBLED TOFU:
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 TBLS. of Nutritional Yeast Flakes
1 tsp. Olive Oil
TO SERVE:
Gluten Free Tortilla
Coriander Leaves (torn)
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
Method:
- Preheat oven to 200°C.
- 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.
*OPTIONAL