Tofu Scramble Meal Prep Burritos
Freezer-friendly vegan breakfast burritos packed with seasoned tofu scramble, black beans, and roasted peppers. A hearty plant-based start to any day.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Freeze individually wrapped burritos for up to 3 months. Refrigerate unwrapped burritos for up to 4 days.
- Batching: Press the tofu for 15 minutes before crumbling to remove excess water — it scrambles better and has more texture.
- Reheat: Remove foil and wrap in a damp paper towel. Microwave for 2–3 minutes from frozen, flipping halfway. For a crispy exterior, finish in a dry skillet for 1 minute per side.
EXECUTION STEPS
HIGH HEAT SEAR
Heat olive oil in a large skillet over medium-high heat. Sauté onion and bell pepper for 4–5 minutes until softened.
HIGH HEAT SEAR
Add crumbled tofu to the skillet. Sprinkle with turmeric, cumin, smoked paprika, salt, and pepper. Cook for 6–8 minutes, stirring occasionally.
HIGH HEAT SEAR
Stir in black beans and nutritional yeast. Cook 2 more minutes until heated through.
THE ASSEMBLY
Warm tortillas briefly in the microwave (10 seconds each) to make them pliable.
STEP 5
Divide the filling among the 8 tortillas. Add a spoonful of salsa to each.
STEP 6
Fold in the sides of each tortilla and roll tightly into a burrito. Wrap each individually in foil.
STEP 7
Place wrapped burritos in a large freezer bag and freeze flat.
PRIMARY CATEGORY
EXPLORE MORE Freezer ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 blocks (14 oz each) extra-firm tofu, drained and crumbled
- 1 can (15 oz) black beans, drained and rinsed
- 1 large red bell pepper, diced
- 1 small yellow onion, diced
- 2 tablespoons nutritional yeast
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- 8 large flour tortillas (10-inch)
- 1 cup salsa
- Salt and pepper to taste