Say what you like about veganism, it’s impressive how it’s managed to shoehorn itself into the zeitgeist. Consider this exchange recently overheard in the Coach office.
Person one: “I’m practically eating a vegan diet now, I just put cheese on everything.”
Person two: “You know there’s a name for that?”
Person one: “…”
That name is vegetarianism, which seems to have been squeezed out of the conversation – both that one above and the general public one – but with National Vegetarian Week running from 13th to 19th May it’s making a bid for your attention, mostly by waving some tasty treats under your nose, like this burrito recipe shared by Waitrose.
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It’s not your standard vegetarian burrito either, with a Tex-Mex spice mix and black beans or jackfruit taking meat’s place. It puts a Chinese twist on proceedings by pairing tofu with hoisin sauce, and adds crunchy red cabbage, red chilli and spring onions to the filling too, adding a touch of sharpness with rice vinegar. In keeping with tradition, we’d be tempted to load this bad boy up with cheese, but keeping it fromage-free enters it into the world of vegan, too. Best of all, the whole caboodle takes as little as 15 minutes to cook and assemble, or a little longer if you boil the rice rather than reheating a pre-cooked pouch in the microwave.
Hoisin Tofu Burrito Recipe
Ingredients (serves two)
- 75g red cabbage, thinly shredded
- 1 bunch of salad onions, trimmed then shredded
1 large fresh red chilli, deseeded and finely chopped
- 2tbsp Chinese rice vinegar
- 1tsp vegetable oil
100g marinated tofu pieces
- 2 seeded tortilla wraps
100g whole grain rice
- 1tbsp hoisin sauce
- 12g fresh coriander, leaves torn
Pile the cabbage, salad onions and chilli into a large bowl, sprinkle with the vinegar and set side.
Heat the oil in a small frying pan, then cook the tofu for four to five minutes, stirring often, until golden and heated through. Meanwhile, warm the tortillas and the rice in the microwave according to pack instructions.
Spread the hoisin over each tortilla, then top with the rice, cabbage salad, tofu and coriander. Wrap carefully – the burritos will be generously filled – then cut in half and eat straight away.
Recipe and image courtesy of Waitrose & Partners. Browse more vegetarian recipes
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