Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4449 / 1064
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook beans
Preheat the oven to 200°C/180°C fan. Drain and rinse the kidneybeans. Heat the oil in a pan over a medium heat. Add the cumin and chipotle(spicy!) and fry for 30 sec. Add the kidneybeans, soy sauce and measuredwater. Cover with a lid, reduce the heat to medium-low and simmer for 15 min or until the beans are softened. Once softened, mash with a potato masher. Add a splash of water if the beans look too dry.
2 Prep salsa
Meanwhile, trim and finely slice the springonion. Finely chop the cherrytomatoes. De-seed and finely chop the yellowpepper. Roughly chop the coriander. In a bowl, combine the springonion, cherrytomatoes, yellow pepper and coriander. Squeeze all of the lime juice into the bowl. Season with salt and pepper and set aside.
3 Bake tortillas
Slice the tortillawraps into triangles. Place the tortilla triangles on a baking tray, drizzle with vegetableoil and season with salt. Toss the triangles in the oil until fully coated. Bake for 5-7 min until crispy.
4 Prep 'eggs'
Meanwhile, drain the tofu. Place the tofu, blacksalt, a pinch of turmeric and the nutritionalyeast in a bowl. Gently mash with a fork - this is your tofuscramble.
5 Fry 'eggs'
Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the tofuscramble and fry for 4-6 min. Try not to move the 'eggs' around too much while frying.
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Divide the tortilla triangles, salsa, tofuscramble, re-friedbeans and avocado among plates.