El Burrito (vg) Recipe

Warm tortillas

Wrap tortillas in foil and warm in a 180°C (350°F) oven for 8–10 minutes, or warm briefly in a dry skillet 30–45 seconds per side until pliable.

Crisp tater tots

Bake frozen tater tots according to package directions (typically 20–25 minutes at 220°C / 425°F), turning once, until golden and crispy. Alternatively, pan-fry in 2 tbs neutral oil over medium-high heat for 12–15 minutes, turning occasionally, until evenly browned. Season with 1/2 tsp salt and 1/4 tsp black pepper once cooked.

Assemble burritos

Lay a warmed tortilla flat. Spoon 2–3 tbs guacamole down the center, add a generous portion (about 150 g) of scrambled tofu, a handful (about 75 g) of blistered broccolini trimmed and chopped if desired, and 4–5 hot tater tots. Drizzle 1–2 tbs vegan chipotle aioli and sprinkle 2–3 tbs vegan shredded cheese if using. Fold sides in and roll tightly. Repeat for remaining tortillas. If desired, toast assembled burritos seam-side down in a hot skillet 1–2 minutes per side to seal and crisp.

Halve and pit the avocados and scoop flesh into a bowl. Add 1 tbsp lime juice and mash with a fork leaving some chunks. Stir in diced tomato, minced red onion, chopped cilantro, minced jalapeño (if using), and 1/2 tsp salt. Taste and adjust lime or salt. Keep covered until assembly to prevent browning.

Crumble pressed tofu into bite-sized pieces using your hands or fork. In a small bowl mix nutritional yeast, turmeric, garlic powder, onion powder and soy sauce. Heat 1 tbs olive oil in a nonstick skillet over medium heat. Add crumbled tofu and cook 4–5 minutes, stirring, until moisture reduces. Sprinkle the seasoning mix evenly over tofu and continue cooking 3–4 minutes until tofu is heated through and slightly golden. Adjust seasoning with salt and pepper to taste. Keep warm for assembly.

Heat 1 tbs olive oil in a skillet over medium-high heat. Add broccolini and sauté 4–6 minutes, tossing occasionally, until stems are tender-crisp and tips are lightly charred. Add 1 tsp lemon juice, 1/4 tsp crushed red pepper if using, and a pinch of salt; toss to coat. Chop into shorter lengths for easier burrito eating if desired.

In a small bowl combine 1/2 cup vegan mayonnaise, 1 tsp minced chipotle in adobo (start with less and add to taste), 1 tsp lime juice, 1 grated garlic clove, 1/2 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth. Refrigerate until assembly to let flavors meld.