Vegan breakfast burrito with pico de gallo recipe

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Vegan breakfast burrito with pico de gallo recipe

Most of us need a quick breakfast that is easy to prepare, and burritos are ideal. Plantain and tofu make this recipe tasty, filling and vegan. Pico de gallo is fresh and zingy salsa, easy enough to assemble for breakfast. However, if you want to leave it out, add some fresh coriander leaves and tomatoes to the filling.

Ingredients

For the burritos
  • 1 onion, finely diced
  • 1 red pepper, deseeded and finely diced
  • 240 g firm tofu or tempeh, well-drained and mashed with a fork
  • 3 cloves of garlic, peeled and crushed
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp ground tumeric
  • 0.5 tsp sweet paprika
  • 0.5 tsp oregano
  • 2 green chillies, deseeded and finely sliced (jalapeños would be perfect)
  • 1 pinch sea salt
  • 4 large wholewheat tortillas
  • 2 large green plantains
  • 2 tbsp cooking oil
  • 1 onion, finely diced
  • 1 red pepper, deseeded and finely diced
  • 8.5 oz firm tofu or tempeh, well-drained and mashed with a fork
  • 3 cloves of garlic, peeled and crushed
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp ground tumeric
  • 0.5 tsp sweet paprika
  • 0.5 tsp oregano
  • 2 green chillies, deseeded and finely sliced (jalapeños would be perfect)
  • 1 pinch sea salt
  • 4 large wholewheat tortillas
  • 2 large green plantains
  • 2 tbsp cooking oil
  • 1 onion, finely diced
  • 1 red pepper, deseeded and finely diced
  • 8.5 oz firm tofu or tempeh, well-drained and mashed with a fork
  • 3 cloves of garlic, peeled and crushed
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp ground tumeric
  • 0.5 tsp sweet paprika
  • 0.5 tsp oregano
  • 2 green chillies, deseeded and finely sliced (jalapeños would be perfect)
  • 1 pinch sea salt
  • 4 large wholewheat tortillas
  • 2 large green plantains
  • 2 tbsp cooking oil
For the pico de gallo
  • 3 ripe room-temperature tomatoes, finely chopped
  • 0.5 a red onion, finely diced
  • 1 handful coriander leaves, finely chopped
  • 1 lime (juice only)
  • 1 chilli, deseeded and finely chopped
  • 0.5 tsp salt
  • 0.5 tsp unrefined light brown sugar (if the tomatoes are not sweet enough)
  • 3 ripe room-temperature tomatoes, finely chopped
  • 0.5 a red onion, finely diced
  • 1 handful coriander leaves, finely chopped
  • 1 lime (juice only)
  • 1 chilli, deseeded and finely chopped
  • 0.5 tsp salt
  • 0.5 tsp unrefined light brown sugar (if the tomatoes are not sweet enough)
  • 3 ripe room-temperature tomatoes, finely chopped
  • 0.5 a red onion, finely diced
  • 1 handful coriander leaves, finely chopped
  • 1 lime (juice only)
  • 1 chilli, deseeded and finely chopped
  • 0.5 tsp salt
  • 0.5 tsp unrefined light brown sugar (if the tomatoes are not sweet enough)

Details

  • Cuisine: Mexican
  • Recipe Type: Burrito
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Combine all the ingredients for the pico de gallo in a bowl and allow to settle for half an hour.

  2. Peel the plantains with a potato peeler, then halve them lengthways and chop them into 1cm (0.5 inch) chunks.

  3. In a large frying pan, heat half the oil on a high heat, then add your plantains and toss well. They will become nicely caramelised. Stir them regularly to prevent them sticking and remove when they have some nice crisp brown bits – roughly 5–7 minutes. Set aside, uncovered.

  4. Add the rest of the oil to the pan. On a high heat, sauté the onion and pepper, and stir well. After 5 minutes, when they are beginning to caramelise, add the tofu, garlic, cumin, coriander, turmeric, paprika, oregano, chillies and salt.

  5. Cook and stir for a further 5–7 minutes, adding 1 tablespoon of water to ensure the spices are not sticking to the base. Now stir in the cooked plantains and check the seasoning. Cover and set aside.

  6. Wipe the frying pan you used for the plantain with kitchen roll and warm your tortillas for a minute on each side (or you can warm them beforehand on a medium grill). They should be just warmed through, fragrant and still soft and pliable. If they are too toasted, they break when wrapping.

  7. Spoon 3 tablespoons of plantain filling into the centre of each tortilla and top with 2 tablespoons of pico de gallo. Fold in the two opposing edges, pressing gently down, then roll the whole thing over. A burrito is like a tucked-in wrap, a fat tortilla parcel if you like.

  8. Serve the burritos warm, with more fresh chillies or chilli sauce. Salsa verde is also amazing lathered over burritos or served on the side.  

This recipe is from Peace & Parsnips: Vegan Cooking for Everyone by Lee Watson, published by Michael Joseph, £20. Photography by Alistair Richardson.

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