How to Make Freezer-Prep Breakfast Burritos?

 

Ingredients

• For 8 servings,
• tortilla
• Scramble
• 1 tablespoon oil
• 5 cloves garlic, minced
• 14 oz tofu(395 g), broken up
• 1 teaspoon turmeric
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes
• ¼ cup nutritional yeast(35 g)
• ¼ cup vegetable stock(60 mL)
• hot sauce, optional

• Optional fillings
• onion, diced and cooked
• fresh spinach, cooked
• tomato, sliced and cooked
• black bean, optional
• bell pepper, chopped and cooked
• mushroom, chopped and cooked
• plant based meat alternative, cooked
• pinto bean
• potato, chopped and cooked
• sweet potato, chopped and cooked
• 2 cups corn(350 g)

Method

• In a medium pan, add oil and garlic and cook until garlic is lightly browned. Add tofu by pulling pieces off to produce the full “scramble” effect.
• Add the turmeric, paprika, red pepper flakes, and nutritional yeast and stir to combine.
• Add the vegetable stock and cook until absorbed in the tofu.
• Drizzle with hot sauce if you desire.
• Spoon some of the scramble in the center of a tortilla and add any fillings you would like.
• NOTE: Leave plenty of room on the ends otherwise food will spill out once it's folded up.
• Fold the left and right sides of the tortilla in toward the center, then roll the bottom (the end nearest you) up towards the top.
• Dampen a paper towel and wrap it around the burrito, mimicking the fold of the burrito itself. Do the same with parchment paper.
• Place your burritos in a plastic bag and freeze until breakfast.

NOTE: Save for up to 1 month.

• When you are ready to eat, take one of the burritos out, remove parchment paper and microwave burrito (still in paper towel) in the microwave for 3 minutes.
• Allow to cool for 1 minute.
• Enjoy!