Plant-Based Breakfast Revolution: Meera Sodha’s Chipotle Tofu Burrito Lands on Tables
London, UK – A vibrant new take on the classic breakfast burrito is gaining traction, courtesy of celebrated cookery writer Meera Sodha. Her recipe, featuring chipotle-marinated tofu adn pinto beans, offers a hearty and flavourful plant-based alternative, published and gaining popularity online.
Sodha’s recipe prioritizes bold flavours and satisfying textures. The dish begins with extra-firm tofu (she recommends Tofoo) torn into pieces and coated in a spice blend of sweet smoked paprika, garlic powder, cumin, chipotle in adobo (sourced from Cool Chile), and rapeseed oil. This is pan-fried until crisp and golden. Complementing the tofu are gently warmed pinto beans, seasoned with lime juice, the remaining spices, and a touch of salt, partially mashed for a creamy consistency.
The burrito is assembled with a swipe of chipotle mayonnaise (made with vegan mayonnaise if desired), avocado slices, the spiced tofu and beans, and a generous scattering of toasted pumpkin seeds - zested with lime – and fresh coriander, all wrapped in a large wheat tortilla.
Recipe Breakdown:
* Prep time: 10 minutes
* Cook time: 40 minutes
* Serves: 4
* Key Ingredients: 450g extra-firm tofu, 400g tin pinto beans, 100g mayonnaise, 1 ripe avocado, 4 large wheat tortillas, 2 limes, chipotle in adobo, pumpkin seeds, coriander.
Sodha’s method emphasizes readily available ingredients and a relatively quick cooking process, making it an accessible option for those seeking a significant and flavourful vegetarian or vegan breakfast. the recipe’s success lies in the harmonious blend of smoky, spicy, and fresh elements, delivering a satisfying and nourishing start to the day.
