Thai Tofu Burrito

Ingredients

• 2 tablespoons Thai red curry paste
• 400 grams firm tofu     
• 4 whole wheat tortillas
• ¼ cup orange juice
• 2 tablespoons extra virgin olive oil + for grilling
• 1 tablespoon honey
• 1 teaspoon rice wine vinegar
• 1 tablespoon creamy peanut butter
• Salt to taste
• 1½ cups baked beans
• 2 tablespoons Sriracha sauce
• Crushed black peppercorns to taste
• Baby spinach leaves as required
• 2 cups cooked red rice
• Shredded purple cabbage as required
• 1 cup mixed coloured (yellow, red, and green) capsicum strips
• 1 medium carrot, cut into thin strips
• A few leaves of pok choi
• Peanut sauce for drizzling 
• Salad to serve

Method 

1. Preheat the oven to 200ºC.
2. Cut tofu into 4 equal vertical thick strips and further cut each strip in half.
3. To make marinade, pour orange juice in a blender jar. Add Thai red curry paste, extra virgin olive oil, honey, rice wine vinegar, peanut butter and salt and blend into a smooth paste.
4. Arrange the tofu pieces on a lined baking tray. Drizzle some of the marinade over each piece and spread it evenly all over. 
5. Place the baking tray in the preheated oven and bake for 15-20 minutes.
6. Heat a non-stick pan, add baked beans and Siracha sauce and mix well. Cook for 1 minute.
7. Add crushed black peppercorns and mix. Take the pan off the heat.
8. Place each tortilla on the worktop and apply the baked beans mixture evenly over it. Place some baby spinach leaves, cooked red rice, place a few baked tofu pieces, sprinkle purple  cabbage, mixed capsicum strips, carrot strips, pok choi and sprinkle salt and crushed black peppercorns. Drizzle peanut sauce over it. Fold the sides and tightly roll the tortilla to make a burrito. 
9. Heat some olive oil in a non-stick grill pan. Place each burrito on it and grill on high heat for a few seconds on each side or till grill marks appear on the surface of the burrito. 
10. Diagonally halve the burrito and place it on a serving plate. Serve hot with salad.