Bangin' Vegan Breakfast Burrito

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minutes

Ingredients

4 wholewheat wraps (or your favourite type of wrap)
2 avocados (mashed)
150 grams brown rice
2 tablespoons fresh coriander (chopped)
2 cloves garlic (finely chopped)
½ lime (juice of)
400 grams black beans (can, drained)
1 red chili (chopped)
2 teaspoons cumin powder
2 teaspoons smoked paprika
1 onion (small)
1 tablespoon tomato puree
250 grams fresh tomatoes (chopped)
salt (to season)
1 teaspoon coconut oil (for frying, optional-dry frying is fine if your pan is non-stick)
300 grams Silken Tofu (pressed to release excess moisture)
½ teaspoon kala namak (black salt)
1 tablespoon nutritional yeast
1 teaspoon turmeric powder
chili
coriander (to taste)

Put the rice on to cook – it should take around 30 minutes. Follow package instructions.
While the rice cooks, add the oil to a frying pan (if using) then cook off the onions until translucent, then add the red chili.
Add the garlic for a minute or two (careful it doesn\'t burn).
Once the onions and garlic are fragrant, pour in the black beans.
Add the spices and tomato puree.
Mix it all up and add the chopped tomatoes, and again stir up well, let this cook on a medium heat for about 10 minutes.
Now, time to make the scrambled tofu. Put all the ingredients in a small pan and heat through gently, stirring continuously.
Once the rice is done, drain and stir the coriander and lime juice through.
Now, time to build the breakfast burrito. Starting with the rice, layer everything in the wrap.
There\'s an art to folding the perfect wrap – make sure the ingredients are layered nearer to one edge than in the middle. So, layer the rice, beans, then scrambled tofu and finally, the avocado. Add the optional ingredients if you\'re using them.
To wrap the burrito, fold the edge closest to you over the filling first, then the sides, and then fold over the bigger side.
Done – bangin\' breakfast burritos!