This January, I'm kicking off a new series: 30-minute-high-protein meals! Each week, I'll share an easy recipe that is packed with protein and it won't take much of your time! This week's recipe is a fantastic scrambled tofu burrito that it's packed with protein and flavour!
Vegan, nut free | Serves 1 | MAIN
Ingredients:
Beans:
- 1 onion
- 1 garlic clove
- 2 tablespoons olive oil
- 1/2 teaspoon of each oregano, chilli flakes, smoked paprika, curry and garlic powder
- Salt and pepper
- 1 teaspoon tomato paste
- 240g red kidney beans, drained and rinsed
Scrambled tofu:
- 240g firm tofu
- 1 tablespoon olive oil
- 1/2 teaspoon of each turmeric, kala namak, oregano and garlic powder
- 1 teaspoon nutritional yeast
- 50ml soy milk
- 1/2 teaspoon Dijon mustard
Serve with:
- 2 Wraps
- Hummus
- Purple cabbage
- Spring onions
- Avocado cream
Steps:
1.Cut the onion and grade the garlic.
2.In a pan, on a medium heat, sauté the onion with the olive oil and a pinch of salt.
3.Once it's translucent, add the garlic, spices and tomato paste and cook for a couple of minutes before you add 180ml of water.
4.Add the beans, lower the heat and simmer for 10-15 minutes.
5.Crumble the tofu, and add it in a pan, with olive oil and the spices.
6.Saute for a couple of minutes, then add the milk and mustard and combine.
7.Cook on low, stirring occasionally until the milk has been absorbed.
8.Spread the hummus on the wraps, add some cabbage and spring onions, add the beans and tofu, fold it and place it in warm pan for a minute.
9.Serve it with avocado cream.
Enjoy!
Notes:
*If you can't find kala namak (black salt), just use regular salt.
*You can prep all the components, and store them separately and assemble when you wish to enjoy or you can even prepare the wraps (let the beans and tofu t cool down) and wrap them in foil, then reheat when you want to enjoy.
