Vegan breakfast burrito with pico de gallo recipe

Ingredients

• 1 onion, finely diced
• 1 red pepper, deseeded and finely diced
• 240 g firm tofu or tempeh, well-drained and mashed with a fork
• 3 cloves of garlic, peeled and crushed
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground tumeric
• 1/2 tsp sweet paprika
• 1/2 tsp oregano
• 2 green chillies, deseeded and finely sliced (jalapeños would be perfect)
• 1 pinch sea salt
• 4 large wholewheat tortillas
• 2 large green plantains
• 2 tbsp cooking oil
• 3 ripe room-temperature tomatoes, finely chopped
• 1/2 a red onion, finely diced
• 1 handful coriander leaves, finely chopped
• 1 lime (juice only)
• 1 chilli, deseeded and finely chopped
• 1/2 tsp salt
• 1/2 tsp unrefined light brown sugar (if the tomatoes are not sweet enough)