Frozen Vegan Breakfast Burritos

Adapted from "20 Minute Vegan" by Calum Harris; "My Simple Tofu Scramble" p.48

Because this is an online recipe, I'm obligated to tell you my entire life story before I let you see how to make it: I am a vegan and I like microwave burritos. The end.

This is pretty easy to cook but may be a bit daunting for someone who doesn't cook a lot. I recommend trying out "My Simple Tofu Scramble" from the original book if you want to try the smaller, non-burrito version first. That doesn't have the soy chorizo and uses a little more turmeric than I prefer for a burrito, but it's a great recipe on its own.

Ingredients

Ingredients per 2 lb of tofu (~15 burritos). I tend to prep 4 lb total due to Costco bulk sizes, cooking this whole thing twice in batches. See the shopping list below.

• 2 lb extra firm tofu; frozen, thawed, drained

• 8.5oz jar sun-dried tomatoes (whole TJs jar)

• ~10-12 green onions (a whole TJs bag)

  • Optionally add in other kinds of onions too

• Trader Joe's Soy Chorizo (12 oz package)

  • Soyrizo is an alternative; I like TJ's better

• 1/2 lb spinach

• 2 tsp tumeric

  • Reduced from original recipe

• 4 tsp cumin

• 4 tsp smoked paprika

• 2 packets Sazón Goya (optional, added flavor)

• Oat milk

• Salt/pepper

Cooking

1. 1.

   Quick Prep

   • Mix all of the spices (including optional Sazón Goya) together in a little jar or bowl.

   • Thaw and drain the tofu. Crumble into a large bowl now or into pot during tofu step.

   • Slice onions, keep whites for frying and greens for topping.

2. 2.

   Frying

   • In a large pot (like something you'd boil pasta in), dump in the whole 8.5oz jar of sun-dried tomatoes with the oil. Get sizzling. Add in white parts of green onions. Salt and pepper.

   • In a separate pan, fry the soy chorizo. Cook per package; usually ~10 minutes when it starts to brown. Take off heat when done.

3. 3.

   Tofu scramble

   • Add in crumbled tofu after a few minutes. Dump in the spice mixture and more salt and pepper. Turn heat up and sizzle for about 5 minutes, tofu will start to get crispy.

   • Pour in just enough oat milk to saturate tofu so it doesn't stick; you don't need a lot. More salt and pepper! Mix up well.

   • Add in the spinach and cook until the spinach shrinks down and you can easily stir it into the scramble (1-2 minutes). Take off heat and toss the rest of the green onions on top.

4. 4.

   Burrito rolling

   • Take a tortilla, put in a good bit of the tofu scramble and a little bit of the soy chorizo. Partition out across however many burritos you think you can make; I think this recipe can do 12-15 burritos depending on how much you want to stuff in.

   • Roll the burritos up, wrap in foil. Make piles of burritos on your counter and let them cool. Bag them and freeze them.

ALT

Picture of a bowl of the tofu scramble next to a burrito with way too much in it.

Reheating

Grab a frozen burrito, take the foil off, and put in the microwave for 3 minutes at 80% power. Top with some salsa and hot sauce.