I’ve been feeling uber lazy over the past week or so and as a result have been opting for the quickest and easiest meals both at lunch and dinner.
I don’t think I’ve lost my mojo or anything, I’m just taking it a little easier on the cooking front, which, for the moment, is suiting me just fine.
Now, when I say I’m aiming for simple, fast food that does not mean I want it to taste bland and boring. Oh no. This is an exercise in maximum taste, minimum effort and so far it’s been working out pretty well. A little too well.
This will come as no surprise to you but food is very important to me. Surprising, huh? I relish spending hours in the kitchen, playing with flavours, tastes and combinations and coming up with some not too bad dishes in the process.
I’ve been doing this for years and now I think I’m reaping the rewards of all that hard earned time and effort because whipping up tasty meals in minutes has, in many ways (I ain’t exactly cordon bleu standard), become second nature.
Now that I’m in the midst of a ‘would rather dedicate two hours to a film than food’ phase (it’ll pass, it always does!) this little skill is standing me in very good stead.
I’ve made a variation on this before (spiced tofu quesadillas) but I do believe the toasted burrito works better because it successfully holds all the filling in – much better. In fact, I may not go back to the quesadilla version. It happens.
I sometimes view food just like I would a favourite outfit. Occasionally it becomes a little stale but if you freshen it up with some new accessories, it’s almost like you invested in a whole new wardrobe. The same can be said for these toasted burritos.
I am totally smitten and I don’t see the love affair ending anytime soon!
Something tells me the cooking fast may be nearing it’s timely end though because I feel a chocolate cake coming on. Hello kitchen, I is back!
1 large wholewheat tortilla wrap
1/2 cup fresh baby spinach leaves
2 tbsp *simple guacamole
1 cup crumbled firm tofu
1/4 cup chopped mixed peppers (I used red and yellow)
1/4 cup finely diced onion
1 garlic clove minced
1/2 tsp turmeric
1 scant tsp chipotle powder
1/2 tsp smoked paprika
1/4 cup chopped parsley
few spinach leaves (optional)
salt and pepper
Heat a little oil in a frying pan or skillet and add the onion and peppers. Season with salt and pepper and gently sweat until they begin to soften before adding the garlic. Let the garlic infuse for several minutes and the vegetables soften further. Then add the chipotle powder and smoked paprika.
Mix thoroughly and allow the spices to meld before adding the crumbled tofu. Sprinkle over the turmeric, season and carefully mix until all the tofu is covered and has a light yellow hue.
Fry until it is almost dry before stirring in a few spinach leaves. When the leaves have wilted add the chopped parsley and season once more.
Transfer the scramble to a bowl. Wash and dry the frying pan and return to the heat.
Lay the tortilla on a large chopping board. Spread the middle section of the tortilla with the guacamole and layer on the spinach followed by the tofu scramble (depending on the size of your tortilla you may not need all of it, so save some for later or make two!). Keep all the ingredients in the centre. Splash on some tabasco and cholulu sauce – amount is entirely up to you but I’m very liberal with my sauces.
Folding can be done two ways. My preferred method is to fold both sides in first, as if making a fajita. Holding the centre with my thumb I use my fingers to fold down the ends. Still holding it in that position, carefully turn it over and place onto the hot dry skillet. Allow it to toast for 4-5 minutes, then turn it over using some tongs (it’s easier) and toast it for a similar length of time on the other side.
Lift back onto the chopping using the tongs and cut diagonally using a sharp knife – I go from the middle and work my way out.
*my simple guac is merely one avocado mashed with a little lime juice, finely chopped spring onion, finely chopped coriander and a little salt and pepper.