Vegan Burritos with Roasted Vegetables and Tofu
Ingredients
Roasted vegetables and tofu
- 3 potatoes
- 1 red pepper
- 1 red onion
- 1/4 head cauliflower
- 400 g firm tofu
- 2-3 tbsp oil
- salt
- black pepper
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
Spicy peanut sauce
- 2 tsp cumin seeds
- 1 bay leaf
- 1 red onion
- 2 garlic cloves
- 1 habanero (or other chili)
- small bunch cilantro stems (optional)
- 1 tbsp tomato paste
- 180 g creamy peanut butter
- 1 lime, juiced
- 2 tsp sugar
- 1/2 tsp salt
- splash of water
Mint yogurt sauce
- 200 g vegan yogurt
- handful mint leaves
- 1 garlic clove
- 1/4 lemon, juiced
- salt
- black pepper
Burrito fillings
- brown rice
- black beans
- red onion
- tomato
- iceberg lettuce
- lemon juice
- small bunch cilantro (or parsley)
Preparation
Roughly chop veggies and tofu, add everything to a baking tray, season and drizzle with oil. Roast at 220°C until nicely browned.
In a pan sauté cumin seeds, bay leaf and onion until slightly browned, then add the garlic, chili and cilantro stems and cook for 1-2 minutes. Stir in the tomato paste, then remove from heat.
Blend all ingredients for the peanut sauce until smooth.
Finely chop the mint leaves and combine with the remaining ingredients for the yogurt sauce.
Briefly heat up a large tortilla to make it more pliable.
Add a bit of everything to the wrap, then fold tightly.
Toast in a pan to seal and enjoy.
