Rab’s Veggie Breakfast Tacos

Prep time: 10 mins

Cooking time: 30 mins

Serves: 2

ingredients

1 pack Simon Howie Veggie Black Pudding 240g

4 wholemeal tortilla wraps

1 can cannelini beans, drained and rinsed

100g passata

1 avocado, cored and peeled

125ml vegetable stock

1/2 small onion, peeled and diced

2 garlic cloves, peeled and crushed

3 tbsp olive oil

1 tsp paprika

Sea salt and cracked black pepper

Coriander to garnish

For the tofu scramble

1 block of firm tofu

2 tbsp nutritional yeast

1 tsp garlic powder

1/2 tsp sea salt

1/4 tsp paprika

1/4 tsp turmeric (Optional)

Ground black pepper to taste

Method

1. First things first, prepare your tofu scramble. In a bowl, break the tofu up with a fork and mix together the tofu, nutritional yeast, garlic powder, salt, turmeric, paprika, and pepper. Leave the mixture to sit for 10 minutes.

2. Saute the veggies and the tofu mixture together on a medium heat until the veggies are tender. Note: This will make a larger batch of scramble than needed, so pop the rest in a tub and save for later!

3. In a pan, heat 1 tbsp olive oil and cook the onions and garlic for 2-3 minutes on a medium heat. Then, add the beans, passata, vegetable stock and paprika. Bring to the boil then simmer for 10 mins until the beans are soft and the sauce has thickened.

4.  Meanwhile, heat 2 tablespoons of oil in a frying pan to a medium heat. Remove the black pudding from the packaging and crumble into the pan, frying for approximately 6-8 minutes until cooked through.

5. Place the tortilla wraps on a microwaveable plate and heat for 50-60s (based on 800W oven) until warm.

6. Layer up your fillings, starting with the beans, then the tofu scramble, veggie black pudding, and finish with slices of avocado. Add a sprinkling of coriander to garnish, roll up, and enjoy!