One Pan Naked Burrito

One Pan Naked Burrito

This gut-healthy one pan naked burrito is the kind of weeknight dinner that makes you wonder why you ever ordered takeaway. Everything goes into one pan, including crumbled tofu, kidney beans, peppers, courgettes, and cherry tomatoes, and it's on the table in 30 minutes. We love how the smoked paprika and cumin do the heavy lifting here, turning simple ingredients into something that genuinely tastes like effort. Pile it over rice and load up with guacamole, coconut yoghurt, and a squeeze of lime. Honestly, it's one of our favourites.

Cook: 30 min
Serves 2

Before You Start

  • Tofu press (or tea towels & weight for pressing)
  • Large deep pan with lid (or KIT pan)

Ingredients

  • 1 block of firm tofu
  • 1 large red onion
  • 1 red pepper
  • 1 yellow pepper
  • 2 courgettes
  • 1 tin of kidney beans
  • 250g cherry tomatoes
  • 1 tbsp chilli paste
  • 1 tsp curry powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 2 tbsp tomato paste
  • 1 pouch of cooked rice
  • 2 tsp salt
  • vegetable oil
  • grated plant-based cheese
  • guacamole
  • coconut yoghurt
  • lime wedges
  • chopped coriander
  • salt and pepper to taste

Method

1

Drain the tofu

  • Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top, this will help the tofu crisp up when you fry it
2

Prepare your vegetables

  • Peel and slice the onion
  • Slice the peppers into strips
  • Cut the courgette into chunky rounds
  • Drain and rinse the kidney beans
3

Cook the tofu

  • In your KIT pan, heat 2 tbsp oil on a medium to high heat and fry the tofu until each side is golden brown. This should take 8-10 minutes
  • Once golden, transfer to a bowl
  • Loosen the chilli paste with a little water, and pour all over the tofu
  • Give it a really good stir and set to one side
4

Cook the vegetables

  • Heat 1 tbsp oil on a medium heat and fry the onion with a pinch of salt until soft and translucent
  • Crank the heat up to high, add the peppers, courgettes, cherry tomatoes and kidney beans until starting to soften, this should take about 6 minutes
  • Stir in the spices, salt and tomato puree and cook for a few minutes to release the flavours of the spices
  • With the back of a spoon, crush the tomatoes to release their juices
  • Add the tofu, rice, a splash of water, cover with the KIT lid and allow to steam to cook everything through, about 8 minutes
5

Finish your one pan burrito

  • Sprinkle over the cheese, cover with the KIT lid until the cheese has melted
  • Top with guacamole, yogurt, coriander, and a big squeeze of lime juice
  • Serve straight from your KIT pan

Tips & Variations

  • Press your tofu first: Even a few minutes wrapped in a clean tea towel makes a big difference. Drier tofu crumbles better and picks up more colour in the pan.
  • Toast your spices: Add the cumin, smoked paprika, and garlic powder to the dry pan for 30 seconds before adding oil and veg. It wakes them right up.
  • Season as you go: Don't wait until the end to add salt. Seasoning in layers builds a much deeper flavour than a big pinch at the finish.

Why This Works

Kidney beans are the secret weapon. They bring a satisfying heartiness that makes this feel properly filling, and they're a brilliant source of prebiotic fibre, which feeds the good bacteria in your gut. Crumbling the tofu rather than cubing it means it soaks up all that chilli and spice, so every bite has real flavour going on.