Freezer-prep Breakfast Burritos

An easy way to prepare breakfasts for the month. A grab and go breakfast that also taste great!

Yields8 Servings
 tortilla
SCRAMBLE
 1 tablespoon oil
 5 cloves garlic, minced
 14 oz , broken up
 1 teaspoon turmeric
 1 teaspoon paprika
 ½ teaspoon red pepper flake
 ¼ cup nutritional yeast
 ¼ cup vegetable stock
 hot sauce, optional
OPTIONAL FILLINGS
 onion, diced and cooked
 spinach, cooked
 tomato, sliced and cooked
 black bean, optional
 bell pepper, chopped and cooked
 , chopped and cooked
 plant based meat alternative, cooked
 pinto bean
 potato, chopped and cooked
 sweet potato, chopped and cooked
 corn
1

In a medium pan, add oil and garlic and cook until garlic is lightly browned. Add tofu by pulling pieces off to produce the full “scramble” effect.

2

Add the turmeric, paprika, red pepper flakes, and nutritional yeast and stir to combine.

3

Add the vegetable stock and cook until absorbed in the tofu.

4

Drizzle with hot sauce if you desire.

5

Spoon some of the scramble in the center of a tortilla and add any fillings you would like.

6

NOTE: Leave plenty of room on the ends otherwise food will spill out once it's folded up.

7

Fold the left and right sides of the tortilla in toward the center, then roll the bottom (the end nearest you) up towards the top.

8

Dampen a paper towel and wrap it around the burrito, mimicking the fold of the burrito itself. Do the same with parchment paper.

9

Place your burritos in a plastic bag and freeze until breakfast.

10

NOTE: Save for up to 1 month.

11

When you are ready to eat, take one of the burritos out, remove parchment paper and microwave burrito (still in paper towel) in the microwave for 3 minutes.

12

Allow to cool for 1 minute.

Related Link: https://tasty.co/recipe/freezer-prep-breakfast-burritos

Ingredients

 tortilla
SCRAMBLE
 1 tablespoon oil
 5 cloves garlic, minced
 14 oz , broken up
 1 teaspoon turmeric
 1 teaspoon paprika
 ½ teaspoon red pepper flake
 ¼ cup nutritional yeast
 ¼ cup vegetable stock
 hot sauce, optional
OPTIONAL FILLINGS
 onion, diced and cooked
 spinach, cooked
 tomato, sliced and cooked
 black bean, optional
 bell pepper, chopped and cooked
 , chopped and cooked
 plant based meat alternative, cooked
 pinto bean
 potato, chopped and cooked
 sweet potato, chopped and cooked
 corn

Directions

1

In a medium pan, add oil and garlic and cook until garlic is lightly browned. Add tofu by pulling pieces off to produce the full “scramble” effect.

2

Add the turmeric, paprika, red pepper flakes, and nutritional yeast and stir to combine.

3

Add the vegetable stock and cook until absorbed in the tofu.

4

Drizzle with hot sauce if you desire.

5

Spoon some of the scramble in the center of a tortilla and add any fillings you would like.

6

NOTE: Leave plenty of room on the ends otherwise food will spill out once it's folded up.

7

Fold the left and right sides of the tortilla in toward the center, then roll the bottom (the end nearest you) up towards the top.

8

Dampen a paper towel and wrap it around the burrito, mimicking the fold of the burrito itself. Do the same with parchment paper.

9

Place your burritos in a plastic bag and freeze until breakfast.

10

NOTE: Save for up to 1 month.

11

When you are ready to eat, take one of the burritos out, remove parchment paper and microwave burrito (still in paper towel) in the microwave for 3 minutes.

12

Allow to cool for 1 minute.

Freezer-prep Breakfast Burritos