As the author of Vegan Meal Prep, I’m always looking for new ways to make food that holds well and tastes great when reheated. This plant-based Breakfast Burrito is one I’ve been making for a while, tinkering with the recipe to get it right. With a blend of crumbled tofu and prepared vegan chorizo, it’s got the protein you need to stay full all morning, and plenty of satisfying Mexican-inspired flavors. Make a batch of Hi-Pro Breakfast Burritos and you can refrigerate them for up to 4 days, or freeze for a month or two.
Meal Prep Saves the Day
If you are eating a plant-based diet, or even leaning that way, you may find your breakfast options often involve toast or grains, but not enough protein. A bowl of cereal with plant milk doesn’t satisfy you for long, and peanut butter on toast gets old after a while. Sure, you could make a smoothie, but sometimes you just want a hot breakfast. Enter the classic: a tofu scramble.
The Breakfast Burrito is a Perfect Breakfast
On an average, busy morning, you don’t have time to make pancakes or a tofu scramble. But if you make the scramble and stuff it in a tortilla, you have a meal prep that can save the day when you need it. This Hi-Pro Breakfast Burrito recipe makes 8 burritos, and I’ve frozen and re-heated many of them when I needed to be out the door in 15. With the tofu and chorizo, you have approximately 10 g protein, and with a little tomato and jalapeno, a bit of vegetable. Adding avocado makes it a meal.
Crumble, Scramble, Stuff
The method is simple, just wrap the tofu and press out any excess water, then crumble it into a bowl. Chickpea flour, kala nemak, turmeric and smoked paprika are the seasonings for the tofu. I’ve written about Kala Nemak before, it’s the enigmatic “black salt” that makes tofu taste eggy (read more here.) A bit of lime juice for balance, and it’s ready to scramble. I like to wait to add the nooch, so it doesn’t burn on the pan. I’ve recently started doing this, and figure it helps perserve the nutrients in the yeast, as well.
Hi-Pro Breakfast Burritos
- 1 block extra firm tofu pressed
- 1/2 cup chickpea flour
- 1 teaspoon kala nemak
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 2 teaspoons fresh lime juice
- 2 teaspoons avocado oil
- 1/4 cup nutritional yeast
- 8 9-inch whole wheat tortillas
- 1 cup grape tomatoes
- 1 large jalapeno
- 1/4 cup cilantro leaves
- avocado to serve
- Wrap the tofu in a kitchen towel and press to remove excess water. Crumble the tofu into a large bowl, then add the chickpea flour, kala nemak, smoked paprika and turmeric, and stir and mash to mix. Sprinkle with lime juice and mix.
- Place a large saute pan over medium-high heat. When hot, drizzle with avocado oil and heat for a second, then sprinkle in the tofu mixture. Scramble the mixture, reducing the heat as it starts to sizzle. When lightly browned, stir in the nutritional yeast and stir. Take off the heat and let cool.
- Slice the tomatoes, mince the jalapenos and mix them in a small bowl. Prep the cilantro. Get toothpicks for securing the burritos.
- Place the tortillas on a plate and microwave for 20 seconds. On each tortilla, place a half cup of the tofu mixture, then top with a spoonful of tomatoes and jalapenos. Roll up and secure with a toothpick. Continue until all the filling is used.
- If meal prepping, place the burritos in a tightly sealed container or zip top bag and refrigerate or freeze.
- To pan-toast, preheat a large saute pan over medium-high heat. Lightly brush with oil, if desired. Place the burritos in the pan, toothpick side down. Press lightly with a spatula or tongs, and turn when browned. Remove toothpicks and cut in half, serve hot with avocado.