Cali Burrito Recipe

Prepare tofu or roasted vegetables

Press the tofu for 10–15 minutes to remove excess water. Cube into 1-inch pieces. If using roasted vegetables, cut zucchini, bell pepper, red onion and mushrooms into 1-inch pieces.

In a bowl combine 2 tbs olive oil, smoked paprika, 1 tsp cumin, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Toss tofu or vegetable pieces in the spice mix to coat evenly.

Heat a large nonstick skillet over medium-high heat. Add 1 tbs olive oil and spread. Add spiced tofu (or vegetables) and cook 6–8 minutes, turning occasionally, until golden and slightly crispy (vegetables should be tender and charred at edges). Remove from heat and keep warm.

Preheat oven to 225°C (435°F) if roasting. If frying, heat oil in a deep pot to 175°C (350°F).

Peel (optional) and cut russet potatoes into 1/3-inch hand-cut fries. Soak in cold water 20–30 minutes to remove starch; drain and pat very dry.

Toss fries with 1 tbs oil, cornstarch, 1 tsp salt and 1/2 tsp pepper to coat. For oven method: arrange on a single layer on a parchment-lined baking sheet and roast 25–30 minutes, flipping halfway, until golden and crisp. For frying: fry in batches 3–4 minutes until golden, drain on paper towels and season immediately with salt.

Core and finely dice tomatoes. Finely dice 1/4 red onion and jalapeño (remove seeds for less heat). Place in a bowl with chopped cilantro, 1 tbs lime juice and 1/2 tsp salt. Stir and let rest 10 minutes to meld flavors.

Halve and pit avocados. Scoop flesh into a bowl and mash to desired texture. Stir in 1 tbs lime juice, 1/2 tsp salt, 1 tbs chopped cilantro and 1 tsp finely diced red onion. Taste and adjust seasoning.

In a bowl combine shredded green and red cabbage, vegan mayo, apple cider vinegar, maple syrup, 1/4 tsp salt and 1/4 tsp pepper. Toss until evenly coated. Let sit at least 10 minutes to soften slightly.

Warm black beans in a small saucepan over medium heat with 1/2 tsp ground cumin and 1/2 tbs lime juice, stirring until heated through, 3–4 minutes. Keep warm.

Preheat broiler to high. Halve roma tomatoes and place cut-side up on a baking sheet. Drizzle with 1 tsp olive oil and broil 6–8 minutes until blistered and slightly charred. Remove and let cool slightly.

Place blistered tomatoes and garlic clove in a blender or finely mince by hand. Add 1 tbs lime juice, 1/2 tsp salt and 1 tbs chopped cilantro. Pulse/blend briefly to a chunky salsa. Adjust seasoning.

Warm tortillas briefly in a dry skillet or microwave 10 seconds so they are pliable.

Lay a tortilla flat. In the center place: a portion of warmed black beans (about 1/4 cup), 3–4 tbs guacamole, 2–3 tbs pico de gallo, a generous handful (about 1 cup) of fries, 1/3 cup tofu or roasted vegetables, 1/4–1/3 cup vegan shredded cheese and 1/3 cup slaw. Adjust quantities to fit the tortilla but keep a 1–2 inch border at edges.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. For extra hold, toast seam-side down in a skillet 1–2 minutes to crisp and seal.

Serve the burrito with a side ramekin of roasted tomato salsa and optional hot sauce or lime wedges.