Your folders
Your folders
Export 37 ingredients for grocery delivery
Step 1
Heat a drizzle of olive oil in a large pan over medium heat. Add the diced Tofurkey and cook until slightly crispy, about 2-4 minutes. Remove from the pan and set aside.
Step 2
In the same pan, heat the olive oil and vegan butter. Add asafoetida, cumin, turmeric, chili flakes, and curry leaves, stirring for about 30 seconds until fragrant.
Step 3
Crumble in the tofu, stir well and allow to roast for 15 mins, stirring often until it’s crispy on the outside.
Step 4
Toss in the roasted tofurkey, red bell pepper and tomatoes, cooking for 2-3 minutes until veggies softened. Then add liquid aminos, kala namak, nutritional yeast, vegan cream cheese, tahini, and maple syrup. Stir well and let it cook for 5-10 minutes, stirring often allowing the flavours to meld.
Step 5
Season with salt and pepper to taste, then mix in the baby spinach and cook for another 1-2 minutes until wilted.
Step 6
Finish with a squeeze of lemon juice and fresh chopped coriander. Set aside.
Step 7
In another pan, heat a drizzle of olive oil over medium heat. Add asafoetida, cumin, smoked paprika, and thyme, stirring for about 30 seconds until fragrant.
Step 8
Add the vegan ground meat and cook for 4-5 minutes until browned.
Step 9
Stir in the black beans and salsa, letting everything simmer for 5-10 minutes. Adjust seasoning to taste.
Step 10
In a small blender, add olive oil, vegan yogurt/sour cream, vegan mayo, lime zest & juice, maple syrup, asafoetida, coriander leaves, and jalapeño (if using).
Step 11
Blend or whisk until smooth. Season with salt and pepper to taste.
Step 12
Lay out each tortilla and layer on the tofu scramble, smokey black beans, and vegan cheddar cheese.
Step 13
Spread a spoonful of lime coriander crema in the center.
Step 14
Add optional pickled jalapeños, avocado slices, or extra salsa for even more flavour. If freezing omit the avocado and extra salsa as it will get mushy.
Step 15
Fold in the sides and roll the burrito tightly.
Step 16
Pro Tip: For a crispy burrito, heat a pan over medium heat and lightly toast the burrito for 1-2 minutes per side until golden brown.
Step 17
Enjoy immediately with extra lime crema and salsa on the side!
Step 18
For meal prep: Wrap each burrito in foil or parchment paper and store in the fridge for up to 3 days or freeze for up to 1 month.
Step 19
To reheat from frozen: Warm in the microwave on defrost for 4-5 mins, then warm in a skillet over medium heat until crispy. Oven option- pop in the oven at 350°F (175°C) for 10-15 minutes.
Your folders
washingtonpost.com
Your folders
washingtonpost.com
3.9
(7)
Your folders
ambitiouskitchen.com
5.0
(38)
5 minutes
Your folders
tasteofhome.com
4.7
(7)
Your folders
tasteofhome.com
4.7
(7)
Your folders
bbcgoodfood.com
1 hours
Your folders
simplehomeedit.com
5.0
(8)
20 minutes
Your folders
plantyou.com
5.0
(1)
45 minutes
Your folders
healthiersteps.com
5.0
(11)
45 minutes
Your folders
foodtalkdaily.com
25 minutes
Your folders
shelikesfood.com
5.0
(4)
25 minutes
Your folders
allrecipes.com
4.5
(2.2k)
15 minutes
Your folders
bonappetit.com
Your folders
sproutedkitchen.cc
20
Your folders
cooking.nytimes.com
4.0
(518)
Your folders
101cookbooks.com
4.5
(2)
10 minutes
Your folders
theeburgerdude.com
4.7
(15)
Your folders
loveandlemons.com
4.9
(16)
10 minutes
Your folders
simpleveganblog.com
4.9
(73)
10 minutes