Plant pleasers

Kiwi chef JEREMY DIXON shows how easy it is to cook tasty plant-based meals.

- JEREMY DIXON

The great part about this burrito recipe is you can use one pan to cook everything, although you need to prepare your ingredients ahead and watch that they don’t burn.

AMAZING ONE-PAN BREAKFAST BURRITO

1 tbsp oil

200g firm tofu

¼ tsp turmeric

½ tsp salt

1 tsp oil

½ cup red capsicum, finely diced

½ cup orange capsicum, finely diced

½ cup grated potato (skin on)

½ tsp salt 100g spinach (fresh or frozen)

3 tbsp cashew butter or 6 tbsp cashew nuts

½ cup water

2 tbsp nutritional yeast flakes

1 avocado, sliced

2 wholegrain or gluten-free wraps/ burritos about 26cm in diameter fresh coriander to garnish

In a non-stick frying pan, sauté the oil, tofu, turmeric and salt for 5 minutes. Shuffle it to the side of the pan.

Add the teaspoon of oil, then the capsicum and potato. Sprinkle with salt and stir with a wooden spoon. Continue to sauté for 4 minutes or until they start to soften.

Make another section in the pan for the spinach, then add. Cook for about 2 minutes or until it starts to wilt.

Blend the cashew butter, water and nutritional yeast in a blender until smooth.

Heat your burritos in the oven for 1 minute until warm. Layer all of the ingredients onto the burritos, then garnish with coriander.

Now the difficult part. To form the burrito: fold the sides in, tuck the bottom corners in and start rolling, keeping everything tightly wrapped.

Serve whole or cut in half. Makes 2 large burritos.