Tofu Scramble Vegan Burrito
Created by Nay and our friends at Wild Thyme Wholefoods, Southsea, Portsmouth
Wild Thyme is set up as a worker co-operative. Worker co-operatives are businesses that are owned and controlled by the people who work in them. Wild Thyme is run on a not-for-profit basis with all workers having equal pay and status. Being a co-operative means that each team member has a real passion for what they do and hand pick the products they are selling, in a setting they have created. The team at Wild Thyme do this because they want to deliver great quality and service to their community and truly believe in their concept.
Over to you, Nay...
We love Spice Island Chillli Centurion 1744 with our made in house breakfast burrito.
Here's what you need to make yours at home...
For tofu scramble (serves 2)
1 White onion
1 Large clove of garlic
Handful of mushrooms
450g Tofu (we use Clearspot organic)
1/8 tsp Kala Namak (black salt)
1/4 tsp Turmeric
1/2 tsp Paprika Salt & pepper to taste
Chop and fry up onion, garlic, mushrooms and spices.
Whilst frying, crumble over tofu and add to pan.
Salt & pepper to taste, Kala Namak will give a stronger "eggier" taste.
Cook until pipping hot throughout.
Assemble burrito as follows;
Tortilla wrap
Mayo
Spice Island Chillli Centurion 1744
Spinach
Tofu scramble
Veggie sausage sliced in half length ways (we like vegetarians choice Lincolnshire style) Roasted tomatoes
Violife grated cheese
Can be served as is, or we highly recommend toasted in a toastie machine!
My name is Liam. Founder and creator of Spice Island Chilli.
Spice Island Chilli®, based in Portsmouth, is a fusion of my two passions: History and Chilli.
It’s the reason I continue to create my handmade range of chilli sauces, sharing with you my interest for awesome new tastes and flavours, and the historic tales of adventure that helped inspire me to create the range.
Spice Island is the historic location of maritime trade and customs in the area of Portsea known as Old Portsmouth.
