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Vegan Freezer Breakfast Burritos
Ingredients
- 2 tbspavocado oil
divided
- 1package extra-firm water-packed tofu
drained and crumbled
- 2 tspchili powder
- 1 tspground cumin
- ¼ tspsalt
- 1can reduced-sodium black beans
rinsed
- 1 cfrozen corn
thawed
- 4scallions
sliced
- ½ cprepared fresh salsa
- ¼ cchopped fresh cilantro
- 6whole-wheat tortillas or wraps
Directions
- 1
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and salt; cook, stirring, until the tofu is nicely browned, 10 to 12 minutes. Transfer to a bowl.
- 2
Add the remaining 1 tablespoon oil to the pan. Add beans, corn and scallions and cook, stirring, until the scallions have softened, about 3 minutes. Return the tofu to the pan. Add salsa and cilantro; cook, stirring, until heated through, about 2 minutes more.
- 3
If serving immediately, warm tortillas (or wraps), but if freezing do not warm them. Divide the bean mixture among the tortillas, spreading evenly over the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Serve immediately or wrap each burrito in foil and freeze for up to 3 months.
- 4
To heat in the microwave: Remove foil, cover with a paper towel and microwave on High until hot, 1 1/2 to 2 minutes.
- 5
To heat over a campfire: Place foil-wrapped burrito on a cooking grate over a medium to medium-hot fire. Cook, turning once or twice, until steaming hot throughout, 5 to 10 minutes if partially thawed, up to 15 minutes if frozen.
Vegan Freezer Breakfast Burritos
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About this Recipe
Tired of mundane mornings and costly breakfast runs? These Vegan Freezer Breakfast Burritos are your delicious, make-ahead solution, packed with savory flavors and plant-based goodness to fuel your day.The genius of this recipe lies in its incredibly satisfying vegan filling. Crumbled extra-firm tofu is seasoned with chili powder and ground cumin, creating a scramble that beautifully mimics eggs in both texture and taste. Paired with hearty black beans, sweet corn, and vibrant fresh ingredients, these burritos are designed for ultimate convenience without sacrificing flavor.You can expect a wonderfully satisfying and flavorful breakfast experience with every bite. The savory tofu scramble provides a substantial base, complemented by the creamy texture of black beans and the pops of sweetness from corn. Fresh scallions and cilantro add a bright, herbaceous note, while prepared fresh salsa delivers a zesty kick. These burritos are a complete meal wrapped in a whole-wheat tortilla, offering a delightful blend of textures and robust flavors that will keep you full and happy.This recipe is incredibly versatile for customization. While reduced-sodium black beans are specified, you could easily swap them for pinto beans or kidney beans. Feel free to incorporate other sautéed vegetables like diced bell peppers or spinach into the tofu scramble for added nutrients. For a spicier kick, opt for a hot fresh salsa or add a pinch of cayenne pepper to the tofu seasoning.These vegan breakfast burritos are perfect for busy weekdays, lazy weekend brunches, or a grab-and-go meal anytime you need a quick, wholesome option. Serve them as is for a fulfilling meal, or with a side of extra salsa or avocado slices.