I say this is a breakfast burrito but it’s not like the breakfast police are going to come a knockin’ if you eat it for any other meal (TBH I actually made this for dinner the other night). Smokey tempeh bacon, paprika potatoes, wilted spinach and a hectic scrambled tofu all come together in a homemade tortilla to make this one heck of a meal. And hey, if you can’t be effed making your own burritos, make your own or chuck all this stuff on a big ol’ plate with some toast and you’ve got yourself one hell of a big brekkie.
- 3 cups plain flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/3 cup canola oil
- 3/4 cup warm water
Smokey Tempeh Bacon
- 150g tempeh
- 1/4 soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon liquid smoke
- 2 tablespoons maple syrup
- 3 medium potatoes
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 small red onion, finely chopped
- 1 clove garlic, minced
- 300g hi-protein firm tofu, crumbled
- 1 teaspoon black salt (this is optional but will give it a hint of an “eggy” flavour, grab it from your Indian supermarket)
- 1 tablespoon mixed dried herbs
- 1/4 cup nutritional yeast
- 2 tablespoons vegan Worcestershire sauce
- 4 cups baby spinach leaves
- BBQ sauce
- First, get your tortillas started by preheating the oven to 50°C then sifting together the flour, baking powder and salt into a large bowl.
- Add the warm water and canola oil and combine well. Bring together into a dough and knead until smooth (add a little extra water or flour as needed) before allowing to rest in a covered bowl for an hour.
- While the dough is resting, get the smokey tempeh bacon marinade ready by adding all of the liquid ingredients to a small, airtight container.
- Thinly slice the tempeh into 5mm strips before placing into the airtight container, closing and allowing to sit, occasionally flipping the container to get the most coverage.
- Now that the dough has rested, remove and knead again until a smooth ball is formed. Cut into 4 evenly sized pieces.
- One by one, roll the smaller pieces of dough on a lightly floured surface to form a ball. With a rolling pin, roll out to a 12 inch disc, you want the dough to be as thin as possible while still being able to work with it.
- Heat a 30cm (or bigger) frypan to medium-high heat before cooking tortillas one at a time. Cook on each side for a couple of minutes until little golden dots start to appear. Place in the oven to keep warm.
- Move the 30cm frypan over to another burner on a very low heat, you’ll use this to keep your fillings warm as we cook them.
- In a small frypan, heat a teaspoon of olive oil on high heat before adding the baby spinach. Continue to mix until wilted and then place into the large frypan.
- Par-boil or microwave the potatoes so that they are slightly cooked but still firm enough to chop into 2cm cubes. Heat some more oil in the small frypan before adding the potato, paprika and salt.
- Cook for about 15 minutes, mixing often, until the potatoes are crisp on the outside. Place into the 30cm frypan, trying to keep each filling as separate as possible.
- Heat some more oil in the small frypan and add the tempeh strips. Cook until each side is very dark in colour (about 6 minutes) before adding to the 30cm frypan.
- Time to make the final filling! Heat some more oil in the small frypan before adding the onion, garlic and tofu. Add the black salt, herbs and nutritional yeast, cooking for about 6 minutes while constantly stirring. Finally, add the Worcestershire sauce and mix through.
- Remove a tortilla from the oven and place on a large square of foil. Add the fillings one by one, into the middle of the tortilla in a space abut 15cmx8cm before covering with BBQ sauce.
- Bring in the sides of the tortilla to cover the 8cm edge of the filling before tightly rolling the longer edge over to form a neat little burrito. Tightly roll inside of the foil and allow to sit in the warmed oven until you’re ready to serve.