Vegan Burrito

Preheat the oven to 220°C (fan 200°C). Put the sweet potato (700 g) in a large pan and cover with [water]. Add a pinch of [salt], bring to the boil, then simmer for 2 mins. Drain thoroughly and toss in a roasting tray with the smoked paprika (1 tsp), red pepper (1) and 1 tbsp [olive oil] to coat. Roast for 20 mins. (timer: 20) Start 20m timer

Mix the white parts of the spring onions (4) into the roasting tray with the vegetables and return to the oven for a further 15 mins. (timer: 15) Start 15m timer

Meanwhile, roughly mash the avocado (1 large) flesh with most of the lime juice (1) in a bowl, keeping the texture chunky. Mix the cherry tomatoes (150 g) in another bowl with the fresh coriander (1 tbsp) and remaining [lime juice].

To make the scrambled tofu, heat the remaining [olive oil] (from the initial 2 tbsp) in a frying pan and add the garlic cloves (2 crushed) and the green parts of the spring onions (4). Cook for 2 mins until softened. (timer: 2) Start 2m timer

Add the tofu (396 g) and cajun seasoning (1 tsp) to the frying pan. Mix well and break up the [tofu] as it cooks. Once heated through, season to taste and stir through a quarter of the roasted sweet potato and pepper mix.

To serve, warm the soft flour tortillas (4 large) following the pack instructions. Spread some of the mashed [avocado] over each, top with a few [baby spinach] leaves, the [tofu] and sweet potato mix (you may not fit it all in). Finish with the [cherry tomatoes] and a sprinkling of grated dairy-free cheese (100 g).

Fold up the top and bottom edges then roll to fully enclose the filling. Cut in half and serve with the [lime wedges] and any remaining sweet potato on the side.