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Ideal for a weekend brunch when you feel it’s time to treat yo’self. Make some extra sour cream while you’re at it to add to a Mexican dinner later in the week!

You will need

Serves 6

Lime & Coriander Sour Cream

  • 300 g silken tofu
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons lime zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sea salt
  • 1 small garlic clove,
  • 1/3 cup coriander leaves, chopped

Corn & Black Bean Salsa

  • 2 corn cobs, husked and shucked (or 1 cup frozen corn kernels, thawed)
  • 1/4 large red onion, finely diced
  • 1/2 jalapeño chilli pepper, finely diced (slice and reserve other 1/2 for garnish)
  • 12 cherry tomatoes, quartered
  • 400 g tin (1 cup) black beans, drained & rinsed
  • 1 cup coriander leaves, roughly chopped
  • Juice & zest of 2 limes
  • 2 teaspoons olive oil
  • 1 pinch dried red chilli flakes
  • Sea salt & cracked black pepper, to taste

Chipotle Tofu Scramble

  • 2 tablespoons olive oil
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 250 g firm tofu, well drained* and crumbled
  • 1 clove garlic, minced
  • 1 chipotle chilli in adobo sauce, chopped
  • 2 tablespoons adobo sauce
  • 1 cup baby spinach, chopped
  • 1/4 cup water

To serve

  • 6 tortillas, warmed**
  • 1 avocado, sliced
  • Coriander to garnish
  • 6 lime wedges

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40 mins to prep

15 mins to cook

  1. Step 1

    To make sour cream, place all ingredients into a high speed blender and process until smooth. Chill until needed.

  2. Step 2

    To make salsa, place a cast iron pan over high heat, add the corn kernels and roast until slightly charred and blackened, about 7-8 minutes.

  3. Step 3

    Place the charred corn into a bowl with the remaining salsa ingredients and toss to combine. Set aside half of the salsa to put inside the burritos, reserving the other half for topping.

  4. Step 4

    Finally, for the chipotle tofu scramble, place the oil in a frying pan over medium heat. Add the turmeric, cumin, tofu and garlic and fry together for 1-2 minutes. Add the chilli, adobo sauce, spinach and water and cook, stirring, until the water evaporates and the spinach has wilted through.

  5. Step 5

    To build your burritos, place a warmed tortilla on a plate, spoon on some of the scrambled tofu and some corn salsa, then fold one side over the filling, roll and wrap to close.

  6. Step 6

    Top them with sour cream, more salsa, avocado slices, reserved jalapeño slices, and coriander leaves; serve with a slice of lime on the side.

  7. Step 7

    Pat yourself on the back — this is a multi-layered accomplishment!

Hot tip!

*To drain tofu, place on top of a few paper towels, place more paper towels on top, and weight down with a heavy plate to drain /squeeze out the water.

**To warm tortillas, preheat oven to 180°C, wrap the tortillas in aluminium foil, place in the oven and heat for 9-10 minutes or until warmed through.

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