The vegan brunch to end all vegan brunches.
Make sure you fry the burritos until they are nice and crisp.
Cooking Time (Includes Preparation Time): 40 Minutes
400g of Brown Rice - £0.70
400g of Kidney Beans - £0.50
1 Red Onion - £0.16
6 Tomatoes - £1.04
1 Bunch of Coriander - £0.70
1 Lime - £0.35
Turmeric - £0.85
2 x 240g Smoked Tofoo - £4.50
1 Garlic Clove - £0.30
4 Wholemeal Tortillas - £0.50
Total Cost - £9.60
Add 400g of brown rice to a pan of boiling water. Season water with salt.
Tofu time. Crumble both packets of the Smoked Tofoo into a hot frying pan. You want it to resemble scrambled eggs.
Stir the tofu around. Once it starts catching on the pan, add a crushed garlic clove, half a teaspoon of turmeric and a good grinding of salt and pepper. Drizzle over some olive oil and cook until the tofu starts to brown. Remove from heat.
Add kidney beans to your rice and 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 everything together.
Once the rice is cooked, remove pan from the heat. Drain the rice.
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, tofu and salsa. Wrap it up. Place in a frying pan with a little oil. Cook until brown and crisp on each side. Remove from the heat. Serve with some hot sauce and tuck in!