Add 400g brown rice to a pan of boiling water. Season water with salt.
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.
Add kidney beans to your rice, cook for 5 minutes.
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.
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.
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!