Main Ingredients

2 x 225g Smoked Tofoo

1 clove of garlic

1 red onion

6 tomatoes

400g tinned kidney beans

Salt

Pepper

Turmeric

1 lime

Bunch of coriander

400g brown rice

4 wholemeal tortillas

To serve

Hot sauce or a sauce of your choosing!

nutritional information
Previous Recipe

Tofoo Breakfast Burritos

Serves 4 • Prep 20 min • Cooking

Tofoo Breakfast Burritos
Main Ingredients

2 x 225g Smoked Tofoo

1 clove of garlic

1 red onion

6 tomatoes

400g tinned kidney beans

Salt

Pepper

Turmeric

1 lime

Bunch of coriander

400g brown rice

4 wholemeal tortillas

To serve

Hot sauce or a sauce of your choosing!

nutritional information
Method

Underline

1. Add 400g brown rice to a pan of boiling water. Season water with salt.

2. Tofoo time. In to a hot frying pan crumble 2 x 225g packs of Smoked Tofoo. You want it to resemble scrambled eggs. Stir the Tofoo around. Once it starts catching on the pan, add a crushed garlic clove, half teaspoon of turmeric and a good grinding of salt and pepper. Drizzle over some olive oil and cook until the Tofoo starts to brown. Remove from heat.

3. Add kidney beans to your rice, cook for 5 minutes.

4. Tomato salsa time. Finely dice 6 tomatoes and an onion. Add to a bowl with a bunch of chopped coriander, the juice of a lime, salt, pepper and olive oil. Stir.

5. Once the rice is cooked, remove pan from the heat. Drain, and then mash up the rice and beans. Not to a paste, just until they are bashed up a bit. Season with salt.

6. Burrito time. Lay out a tortilla wrap. Fill the centre with your rice mix, Tofoo and salsa. Wrap it up, and then place in a frying pan with a little oil. Cook until brown and crisp on each side, and remove from the heat. Serve with some hot sauce and tuck in!

The Tofoo Co. has teamed up with online publisher Mob Kitchen to create these delicious Tofoo Breakfast Burritos. Try them for your next meat-free Monday dish!