"Imagine a world full of all-in-one options. One type of lightbulb! A single charger for all the gadgets! One battery size! One remote control! One type of Tupperware! Universal buttons! One insurance policy for life, death and everything in between! One pan lid for all the pans! Wouldn't that be great? That's what the burrito, with its multiple ingredients swaddled in tortilla, promises."
"Tear the tofu into 3cm pieces and put them in a bowl. Add a half-teaspoon of smoked paprika, a quarter-teaspoon of garlic powder, half a teaspoon of cumin, a tablespoon of chipotle in adobo, half a teaspoon of salt and two tablespoons of the oil, and toss so the tofu is well coated. Put a teaspoon of rapeseed oil in a pan on a medium heat, add the pumpkin seeds and a big pinch of salt, and toast for two to three minutes,"
A breakfast burrito combines chipotle-seasoned extra-firm tofu, spiced pinto beans, toasted pumpkin seeds, lime, avocado, mayonnaise and coriander inside large wheat tortillas. Tofu is torn into pieces, seasoned with smoked paprika, garlic powder, cumin, chipotle in adobo, salt and oil, then pan-fried until crisp and golden. Pumpkin seeds are toasted with oil, salt and lime zest. Pinto beans are warmed with remaining spices, lime juice and salt. Mayonnaise is blended with avocado and lime to form a creamy sauce. Prep time is 10 minutes, cook time 40 minutes, and the recipe serves four.
Read at www.theguardian.com
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