My goodness me. This is an absolutely stunning dish. The Habanero Cheeze Sauce is an actual revelation too. Probably THE best cheeze sauce I've actually tasted.

I started out wanting to make Burritos here but I could not for the life of me find wraps that were of a good enough size. I am so glad I didn't. 

Again, another amazing way to prepare tofu. Crumble it and use it as mince essentially. It holds up very well and sucks up all the flavours.

It seems quite a lot of work but it really isn't. Also I used the Instant Pot but there's no reason you can't just the stove. My cooking time would just be a little shorter.

Enjoy! 

Special Equipment - Blender, Instant Pot

Serves 4

Price per portion:

£1.68p

Ingredients:

For the Adobo sauce:

1 tbsp tomato puree

1 tbsp cider vinegar

1/2 tsp smoked paprika

1/2 tsp cayenne pepper

1/2 tsp cumin

1/4 tsp oregano

1/4 tsp garlic powder

Pinch of salt

Pinch of dried chipotle pepper (optional)

For the Cheeze Sauce:

1 medium sweet potato, peeled and chopped 

250 ml water 

150g raw cashews, soaked in water overnight, drained, and rinsed well

250 ml unsweetened nondairy milk 

40g cup nutritional yeast 

1 tablespoon apple cider vinegar 

2 teaspoons salt 

¼ teaspoon garlic powder 

Pinch freshly ground black pepper 

2 dried Habanero peppers

Chili powder, to taste (optional) 

For the Burrito Bowl:

1 tbsp olive oil

400g container firm tofu, pressed for at least 1 hour, or overnight if possible, and crumbled 

2 dried Habanero peppers  

All of the Adobo Sauce made above 

1 tsp ground cumin 

½ tsp salt 

½ tsp garlic powder 

½ tsp freshly squeezed lime juice 

Pinch freshly ground black pepper 

1 red bell pepper, sliced 

1 small onion, sliced 

60 ml veg stock  

1 400g can chili beans

Method:

For the Adobo Sauce:

Simple one this. Combine all of the ingredients in a small bowl and mix well. Job done. 

It's best if you can leave this in the fridge for a bit to let the flavours develop. Maybe make it the day before and let it sit in the fridge with the cashews overnight while they soak.

For the Cheeze Sauce:

In your Instant Pot, combine the sweet potato and water. Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 5 minutes.

When the cook time is complete, quick release the pressure. 

Carefully remove the lid and drain the water from the pot. 

In a high-speed blender or food processor, combine the cashews, milk, nutritional yeast, vinegar, salt, garlic powder, and pepper. Blend until completely smooth. Add the sweet potatoes and blend again. Finally, add the Habaneros and pulse just until there are specks throughout. 

Pour the blended mixture back into the Instant Pot. Select Sauté Low. 

When the sauce is hot, turn off the Instant Pot. Taste and adjust the seasonings. If you want more heat, add chili powder to taste.

For the Tofu Chilli:

On your Instant Pot, select Sauté Low. When the display reads “Hot,” add the oil and heat until it shimmers. 

Add the tofu crumbles, Habanero peppers, adobo sauce, cumin, salt, garlic powder, lime juice, and ground black pepper. 

Cook for 2 to 3 minutes. 

Add the bell pepper, onion and beans (with the chilli sauce, don't drain). Cook for 2 minutes more. 

If you need additional liquid, add 1 to 2 tablespoons of water. 

Add the stock and simmer, stirring occasionally, for 4 to 5 minutes until the liquid is cooked out. Turn off the Instant Pot 

Spoon your chilli into bowls with rice, guacamole, salsa, chips and generously top with the Cheeze Sauce.