Save time in the morning by grabbing a prepped Vegan Breakfast Burrito from the freezer! It’s full of protein to keep you satisfied during busy mornings.
I’m hopping in real quick today because I’m in the midst of finals week, so I’ve got to tell you about this delicious vegan breakfast burrito recipe before I go right back to studying! Just two more days…and then two more semesters…EEK.
Can we all agree that 2016 has come & gone in the blink of an eye? I vividly remember skiing in January, turning 20 in April, heading to Chicago in June, starting school in August…and just like that, it’s almost Christmas. Another year of memories and growth and lessons learned, but in the meantime – let’s end 2016 with a bang.
I’ve declared these vegan breakfast burritos the official food of the end of 2016. You with me?
Let it be known that I am obsessed with Amy’s frozen breakfast burritos. I remember that it was one of the first “natural” products that my small little grocery store started carrying, way before I was even vegan, but we went crazy on them. It was super convenient to grab one from the freezer when I got home late after cheer practice (yes, I was a cheerleader in high school) or when I just needed the comfort of a hearty burrito.
Those Amy’s burritos are the inspiration for this vegan breakfast burrito recipe! It’s full of so many good ingredients – tofu, black beans, potatoes, mushrooms, green, and a dash of turmeric (a.k.a. anti-inflammatory fairy dust). All wrapped up in a tortilla – gluten-free if you and gluten don’t get along – for a healthy Mexican meal you can pull straight from your freezer!
I know a lot of you are not fans of tofu, BUT I urge you to expand your mind & tastebuds to give this tasteless block a shot! Okay, I probably didn’t do it any favors by calling it a tasteless block. Forgive me, tofu. I <3 you.
The reason why I love tofu so much is because it is so versatile and absorbs anything you flavor it with. It can be blended into chocolate pie and cheesecake. It can taste just like ricotta. You can make ranch dressing out of it. And now, it can be an amazing substitute for eggs in these breakfast burritos! Plus, it may even lower your risk of breast cancer and your cholesterol levels. What’s not to love?!
Add in some protein-packed black beans, potatoes, and mushrooms, and you’ve got one filling burrito. Then a giant scoop of nutritional yeast adds that (vegan) cheesiness we all love! I added some greens for an extra nutrition punch; you could even add sautéed bell peppers!
The best part? You can make a ton of these in one day and store them in the freezer for a grab-and-go breakfast (or any & every meal). I really should have made these burritos before finals week…damnit.
You only need an hour to make a batch of these vegan breakfast burritos that are totally freezer-friendly and super satisfying! I love enjoying one with a big scoop of guacamole (duh) and a drizzle of hot sauce. Followed by a chocolate cookie because dessert is necessary, obvs.
Okay, now off to study!
- 1 14-ounce package extra-firm tofu, drained
- 1 onion, diced
- 3 cloves garlic, minced (about 1½ teaspoons)
- 1 cup potato, diced (any variety)
- 1 cup mushrooms, diced
- 1 15-ounce can black beans, drained and rinsed
- 1 cup salsa
- ¼ cup nutritional yeast
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon salt
- ¾ teaspoon ground turmeric
- ½ teaspoon black pepper
- ¼ teaspoon ground cayenne pepper (optional)
- 2 cups kale or spinach, finely chopped
- 8 whole-wheat or gluten-free tortillas
- To drain the tofu, wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 15 minutes.
- In a large skillet or wok, add the onion. Cook for 5-7 minutes until they become translucent. Add garlic; cook for 2 minutes, stirring.
- Add potato and mushrooms; stir. Cook for 10-15 minutes, until potato is fork tender. Crumble the tofu into small pieces and add to the pot; cook for 5 minutes.
- Add black beans, salsa, nutritional yeast, chili powder, cumin, salt, turmeric, pepper, and cayenne pepper. Stir to fully incorporate all ingredients; cook for 5 minutes. Add kale or spinach and stir; cook until wilted.
- Scoop some of the filling and place in the center of a tortilla. Fold in the edges, then roll up. Wrap in foil. Repeat for all tortillas.
- Store in the fridge or freezer. Defrost in the oven at 350F for 15 minutes or in the microwave.
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