Breakfast Wrap with Spicy Soy Curd and Speckled Beans

Picture a world filled with all-in-one choices. A single sort of lightbulb! One charging unit for all your electronics! One cell size! One remote control! Just one kind of food container! All-purpose controls! One protection agreement for existence, death and everything in between! Just one saucepan top for all the cookware! Isn't it fantastic? This is what the roll, with its assorted elements bundled in a wrap, promises. However I haven't always adored the heft of them and the way the flavours combine so quickly. So I've created my own recipe. In my opinion, this is the best.

Morning Roll with Chipotle Bean Curd and Painted Beans

Prep ten minutes
Cooking forty minutes
Feeds 4

450 grams firm tofu
1 tsp sweet and smoky red pepper spice
half a teaspoon garlic granules
1 tsp powdered cumin
2 tbsp chipotle peppers in sauce
Fine sea salt
several tablespoons vegetable oil
50 grams squash seeds
2 limes, one zested and both juiced, to get three tablespoons of juice
400-gram can pinto beans, undrained
about half a cup mayo (plant-based, if need be)
1 ripe avocado
four large soft wraps, to serve
a small bunch cilantro, foliage and stems, chopped roughly

Tear the soy curd into 3cm pieces and add them in a container. Add a half-teaspoon of paprika, a tiny quarter-spoon of garlic powder, half a teaspoon of ground cumin, a soup spoon of chipotle peppers, half teaspoon of fine salt and a couple of tablespoons of the oil, and toss so the soy curd is thoroughly covered.

Put a teaspoon of oil in a pan on a medium flame, add the seeds and a generous pinch of salt, and brown for a couple of minutes, until they are toasted and snapping. Remove on to a plate and scatter the lime zest.

Pour two large spoons of oil in the same pan on a medium heat, then sauté the bean curd, turning occasionally, for 10 minutes, until crunchy and golden. Transfer on to a another plate.

Add the speckled beans and their liquid into a saucepan, add the leftover half-teaspoon each of cumin and smoked paprika, the remaining quarter teaspoon of dried garlic, two large spoons of the citrus juice and three-quarters of a teaspoon of salt, and simmer for five mins, squashing a some beans as you go.

In a little bowl, prepare a chipotle mayonnaise by mixing the mayonnaise with the leftover large spoon each of citrus juice and chipotle in adobo.

Immediately before serving, remove the skin from, stone and chop the alligator pear, and warm the flatbreads until they're soft and pliable.

To assemble, layer a tablespoon of creamy sauce in a line across down the centre of each tortilla. Following the that line, add a fourth of the avocado pieces, add a one-fourth of the beans and a one-fourth of the tofu, then top with a quarter of the toasted pumpkin seeds and fresh herbs.

Tuck the left and right sides of the tortilla over the ends of the mixture, then lift the base of the tortilla and roll it up. Enjoy right away.