Freezer-Friendly Tofu Veggie Breakfast Burritos
Batch-prep these plant-based breakfast burritos on Sunday and grab one from the freezer every morning. Seasoned tofu scramble, black beans, and peppers wrapped up tight.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Freeze individually wrapped burritos for up to 3 months. Refrigerate for up to 4 days.
- Batching: Let burritos cool completely before wrapping to prevent ice crystals from forming.
- Reheat: Remove foil, wrap in a damp paper towel, and microwave for 2-3 minutes, flipping halfway. Or bake from frozen at 375°F for 25 minutes.
EXECUTION STEPS
HIGH HEAT SEAR
Heat olive oil in a large skillet over medium-high heat. Sauté onion and bell pepper for 3-4 minutes until softened.
HIGH HEAT SEAR
Add crumbled tofu, cumin, paprika, turmeric, salt, and pepper. Cook for 6-7 minutes, stirring occasionally, until tofu is lightly browned.
HIGH HEAT SEAR
Add black beans and spinach, cooking for 2 minutes until spinach wilts. Stir in nutritional yeast and salsa verde.
THE ASSEMBLY
Warm tortillas in the microwave for 15 seconds each to make them pliable.
STEP 5
Divide filling among tortillas. Fold in the sides, then roll tightly from bottom to top like a burrito.
STEP 6
Wrap each burrito individually in foil, then place all in a large freezer bag. Label with the date.
STEP 7
Freeze flat for up to 3 months.
PRIMARY CATEGORY
EXPLORE MORE Freezer ProteinFULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1 block (14 oz) extra-firm tofu, drained and crumbled
- 1 can (15 oz) black beans, drained and rinsed
- 6 large whole wheat tortillas (10-inch)
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cups baby spinach
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 tablespoon olive oil
- 1/4 cup salsa verde
- Salt and pepper to taste
- Hot sauce (optional)