Tuesday, December 13, 2011
Breakfast burritos have always sounded like a fantastic idea to me although I must admit to never eating one before. Last weekend I decided it was time to give them a try with a tofu scramble filling. Smoked tofu seasoned with cumin, oregano, chipotle chilli powder and lime juice felt like a good combination of ingredients, along with some mushrooms and the man's favourite vegetable - broccoli. The broccoli seemed a little out of place but it was purely there to keep a promise.
After making the scramble, it was just a matter of filling the tortillas, folding them up and then grilling for a minute or two on each side. I had some sofrito, cashew cream and guacamole leftover from dinner which were perfect condiments for the burritos. This was a slightly different kind of brunch to ones I usually make on weekends but it is a meal I am very likely to make again as it was fairly quick to prepare and we loved it!
Mexican inspired tofu scramble burritos
2 tablespoons olive oil
1 head broccoli, cut into small florets
1/2 cup water
1 large shallot or 1 small onion, diced
2 cloves garlic, finely chopped
100g button mushrooms, sliced
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon chipotle chilli powder
300g smoked tofu, roughly chopped
2 tablespoons tomato paste
2-4 teaspoons lime juice (I used 4 which I might reduce to 3 next time)
salt and pepper, to taste
4 flour tortillas
Heat a tablespoon of olive oil in a large frying pan, add the broccoli and cook, stirring for a few minutes until browned. Pour in 1/4 cup water, cover and steam for another minute. Transfer the broccoli to a plate.
Add the other tablespoon of oil to the pan and fry the shallots/onions and garlic on medium for about 5 minutes or until soft. Stir through the mushrooms with a pinch of salt and cook for a further 5 minutes or until the mushrooms are soft and juicy. Add the cumin, oregano, chipotle chilli powder, smoked tofu, tomato paste and 1/4 cup water and stir well to combine. Cook for a few minutes until the liquid has been absorbed. Turn off the heat and add the lime juice to your desired taste. Season with salt and pepper.
Place spoonfuls of the filling in the centre of the tortillas and then wrap them up to enclose the filling. Heat a non-stick grill pan or frying pan over medium heat and cook the burritos for a minute or two on each side. The burritos should be cooked seam side down first and carefully flipped over when slightly browned. Serve with cashew cream, guacamole and hot sauce.