Elephant Garlic Vegan Naked BurritoIngredients to serve 3-4
1 red onion
1 tin of corn
2 cloves of garlic
2 extra firm tofu
6 Tbsp vegan mayo
3 Tbsp olive oil
1 Tbsp white wine vinegar
2 Tbsp cornflour
2 tsp cumin
Garlic Farm Vampire Slayer
Garlic Farm Vampire Botherer
A splash of spirit (suggested Black Garlic Vodka)
Pinch of salt
Pinch of sugar
DRESSING - in a jug, add 6 tbsp of vegan mayo, 1 tsp of olive oil followed by juice of a lime and handful of cut coriander. Then, add as many dashes of Vampire Slayer hot sauce as you can handle.
CORN SALSA - drain tinned corn, add half a finely chopped red onion and 1 jalapeño. Add a tsp of cumin and a pinch of salt and sugar. Put in a tbsp of white wine vinegar, half a squeezed lime and leave to rest.
ELEPHANT GARLIC - coat elephant garlic cloves in olive oil and season with tsp cumin, pinch of salt and pepper. Roast in the oven for 15 mins. Remove from oven, add splash of Black Garlic Vodka or tequila in and give it a shake. Return to the oven for a further 20 mins.
MEXICAN TOFU - drain extra firm tofu and press remaining moisture out. Cube, then add to a container. Put your favourite Mexican spices followed by 3 tbsp of cornflour into the container. Put lid on container and give it a good shake to combine the flavours and coat evenly. Air fry for 20mins on 200c or similarly roast in oven for 25mins.
VEGGIES - fry peppers and onions in a little oil until softened. Add Botherer to desired spice level and add some juice of a lime or even orange to create a saucy texture for the vegetables.
RICE - coriander and lime rice - boil 200g of rice in salted water with 2 cloves of grated garlic. Once rice is ready, squeeze the juice of a whole lime into the rice, stir in with fresh coriander.Finally its all about assembly and putting your favourite extras with it. We used sliced avocado, tortilla chips and a dark leaf salad. You could use pickled jalapeños, switch the corn salsa for a more classic tomato one or make a guacamole.