Ingredients
Serves 4
200g Tofu
1 Large Avocado
1 400g tin of Black Beans
10 Medium Mushrooms
10 Cherry Tomatoes
Large Handful of Spinach
1 Small packet of Tempeh / 4 Vegetarian Sausages
Olive Oil
Juice of 1 Lime
Salt & Pepper
Harissa Paste
2 x Garlic Clove
1/2 tsp Chilli Flakes
1/2 tsp Ground Paprika
4 Wholegrain Wraps
Fresh Coriander
Method
Add some olive oil to a hot pan and crush in one clove of garlic.
Chop the cherry tomatoes in half, add to the pan and fry until they soften. Slice to tofu into quarters and add to the same pan. Gently break the tofu apart with a fork until it changes to a crumbly, scrambled consistency. Add the lime juice, paprika, chilli flakes and harissa and continue to stir fry until cooked through. Stir in the spinach once the tofu is almost cooked.
Meanwhile fill a small sauce pan half full with boiling water. Drain the black beans from the tin and then add to the pan of boiling water. Simmer for 10 minutes. Drain then pour back into the pan without any water. Add crushed garlic, coriander, chilli flakes, lime juice and a drizzle of olive oil and then mash with large fork / potato masher until you reach desired consistency.
Slice the mushrooms and tempeh and pan fry in a separate pan, with garlic, olive oil, salt and pepper. If you decide to use veggie sausages instead of tempeh, cook according to instructions on packet.
Smash the avocado and toast the wraps on flat pan, or warm them in the microwave.
Add the smashed avocado and black beans to the base of the wrap. Spoon over the mushrooms and tempeh (or slice and add the veggie sausage) before adding the scrambled tofu. Wrap tightly and slice in two.
There we have it, plant based, protein packed breakfast burrito. Yum!