Dawn Burrito with Chipotle Soy Curd and Painted Beans

Imagine a world brimming with multipurpose options. A single sort of bulb! A single power adapter for every your gadgets! One cell dimension! Just one remote control! A single kind of storage box! Standardized controls! One insurance policy for life, death and the whole lot in between! Just one pan lid for all the pots! Isn't it fantastic? This is what the burrito, with its assorted components bundled in a flatbread, offers. But I haven't consistently loved the heft of them and the manner the savors merge too easily. Therefore I've crafted my custom formula. In my opinion, this is the one.

Breakfast Wrap with Smoky Tofu and Painted Beans

Preparation ten minutes
Cooking 40 min
Yields 4

450 grams dense bean curd
1 tsp sweet and smoky paprika
half a teaspoon garlic powder
one teaspoon powdered cumin
a couple of tablespoons smoked jalapeños in adobo
Fine sea salt
several tablespoons rapeseed oil
50g pumpkin seeds
a pair of limes, one zested and juice from both, to get juice amounting to three tablespoons
400g tin speckled beans, undrained
100g mayonnaise (vegan, if required)
1 ripe avocado
several large wheat tortillas, to serve
20 grams fresh coriander, foliage and stems, chopped roughly

Break the soy curd into 3-centimeter bits and put them in a container. Mix in a half-teaspoon of smoked paprika, a quarter-teaspoon of dried garlic, half teaspoon of cumin, a large spoon of chipotle peppers, a half-spoon of fine salt and two tablespoons of the oil, and toss so the bean curd is thoroughly covered.

Add a teaspoonful of canola oil in a frying pan on a moderate heat, include the pepitas and a generous pinch of salt, and brown for two to three minutes, until they are golden and cracking. Transfer on to a plate and scatter the citrus zest.

Pour two large spoons of canola oil in the same pan on a moderate heat, then sauté the bean curd, turning occasionally, for 10 mins, until crunchy and browned. Tip out on to a second plate.

Pour the pinto beans and their brine into a pot, incorporate the leftover half teaspoon each of cumin powder and smoked paprika, the remaining quarter teaspoon of garlic granules, two large spoons of the citrus juice and almost a teaspoon of sea salt, and simmer for five minutes, squashing a some beans as you go.

In a mini container, make a chipotle mayo by combining the creamy dressing with the remaining large spoon each of lime juice and chipotle peppers.

Immediately before eating, peel, de-seed and cut the alligator pear, and warm the tortillas until they're soft and pliable.

To assemble, layer a tablespoon of creamy sauce in a horizontal line down the center of each wrap. Following the that line, layer a fourth of the sliced avocado, dollop a quarter of the speckled beans and a one-fourth of the bean curd, then scatter a one-fourth of the crunchy pepitas and fresh herbs.

Wrap the left and right sides of the wrap over the sides of the filling, then fold up the bottom of the flatbread and roll it up. Eat immediately.