Freezer Friendly Meal Prep! Vegan Breakfast Burritos

Ingredients

• 14 oz Extra Firm Tofu (Crumble directly into pan; no pressing needed)
• 1 tbsp Adobo Seasoning (Store‑bought or homemade mix of salt, pepper, garlic, onion, oregano, turmeric)
• 2 tbsp Nutritional Yeast (Adds cheesy, umami flavor)
• 1 tsp Turmeric Powder (For color)
• 1 tsp Salt (Plus to taste)
• 0.5 tsp Black Pepper (Ground)
• 0.5 cup Unsweetened Plant Milk (Almond, soy, or oat milk)
• 0.5 tsp Black Salt (Kala Namak) (Gives eggy flavor)
• 1 cup Textured Vegetable Protein (TVP) Granules (Rehydrate in broth)
• 1.5 cup Vegan Beef Broth (Or vegetable broth)
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 1 tbsp Smoked Paprika
• 0.25 tsp Cayenne Pepper
• 1 tsp Ground Sage
• 1 tbsp Brown Sugar
• 0.5 tsp Oregano
• 0.5 tsp Fennel Seeds (Chopped)
• 3 sprigs Fresh Thyme
• 1 dash Ground Nutmeg
• 1 tbsp Tomato Paste
• 1 tbsp Blackstrap Molasses
• 1 Red Bell Pepper (Roughly diced)
• 1 Green Bell Pepper (Roughly diced)
• 0.5 Onion (Half, diced)
• 2 Jalapeño (Seeds left in for heat; diced)
• 2 tbsp Olive Oil (For sautéing veggies)
• 1.5 lb Potatoes (About 3 medium; washed, diced into planks, boiled then pan‑fried)
• 0.5 cup Vegan Cheese (Shredded, optional)
• 2 bottles Just Egg (Vegan egg substitute; scramble for alternative burrito)
• 1 log Impossible Sausage (Slice and sauté; alternative protein)
• 1 bag Tater Tots (Air‑fry until crispy; for non‑vegan version)
• 12 Small Flour Tortillas (Soft, 6‑inch; works best for freezing)
• 12 sheets Parchment Paper (Wrap each burrito)
• 12 sheets Aluminum Foil (Wrap over parchment for freezer protection)
• 1 cup Vegan Mayo (Base for Peri‑Peri mayo)
• 0.5 cup Peri‑Peri Sauce (Trader Joe's brand or similar)
• 10 Tomatillos (Husk removed and rinsed)
• 5 Garlic Cloves
• 3 tbsp Lime Juice (Freshly squeezed)
• 2 Avocado (Ripe, flesh only)
• 1 handful Cilantro (Leaves only, chopped)

Instructions

1. Make Tofu Scramble

   Heat a skillet over medium heat, crumble the 14 oz extra‑firm tofu directly into the pan, add 1 tbsp adobo seasoning, 2 tbsp nutritional yeast, 1 tsp turmeric, salt and black pepper to taste, and stir until the tofu begins to warm.

   Time: PT5M

   Temperature: Medium heat

2. Add Moisture and Finish Scramble

   Stir in 0.5 cup unsweetened plant milk, continue cooking until the mixture is heated through, then sprinkle 0.5 tsp black salt for an eggy flavor. Transfer to a plate and let cool to room temperature.

   Time: PT5M

   Temperature: Medium heat

3. Rehydrate TVP

   Place 1 cup TVP in a bowl, add 1 tbsp vegan beef broth and 1.5 cup water, stir, and let sit for 20 minutes until fully hydrated.

   Time: PT20M

4. Season TVP Sausage

   Drain excess liquid from TVP, then add 1 tbsp each onion powder, garlic powder, smoked paprika, 0.25 tsp cayenne, 1 tsp ground sage, 1 tbsp brown sugar, 2 tbsp nutritional yeast, 0.5 tsp oregano, 0.5 tsp chopped fennel seeds, a few sprigs fresh thyme, a dash of nutmeg, salt and pepper, 1 tbsp tomato paste, and 1 tbsp blackstrap molasses. Mix well.

   Time: PT5M

5. Cook TVP Sausage

   Heat a skillet over medium, add the seasoned TVP, and cook, stirring occasionally, until most liquid evaporates and the mixture browns (about 10 minutes). Adjust salt/pepper and add a pinch of red‑pepper flakes if desired. Transfer to a plate and let cool.

   Time: PT10M

   Temperature: Medium heat

6. Sauté Peppers and Onion

   Dice 1 red bell pepper, 1 green bell pepper, 0.5 onion, and 2 jalapeños (seeds left in for heat). Heat 2 tbsp olive oil in a skillet over medium, add the veggies, season with salt, and sauté until translucent and lightly charred, about 10‑12 minutes.

   Time: PT12M

   Temperature: Medium heat

7. Cool Veggie Mix

   Transfer sautéed vegetables to a plate and let cool to room temperature.

   Time: PT5M

8. Parboil Potatoes

   Wash and dice 1.5 lb potatoes into plank‑shaped pieces. Place in a pot, cover with water, add a generous pinch of salt, bring to a boil, and cook 5 minutes until just fork‑tender but still firm.

   Time: PT5M

   Temperature: Boiling

9. Pan‑Fry Potatoes

   Drain potatoes, pat dry, then heat 2 tbsp oil in a large skillet over medium‑high. Add potatoes in a single layer, season with smoked paprika, onion powder, garlic powder, black pepper, and salt. Cook without stirring for 5 minutes to develop a crust, then toss and continue cooking another 5 minutes until golden and crisp.

   Time: PT10M

   Temperature: Medium‑high heat

10. Cool Potatoes

    Transfer fried potatoes to a plate and let cool completely.

    Time: PT5M

11. Prepare Just Egg & Impossible Sausage (Optional Version)

    In a separate skillet, scramble 2 bottles Just Egg with salt and pepper over medium heat (≈5 minutes). In another pan, slice 1 log Impossible sausage, season with smoked paprika, onion powder, and pepper, and sauté until browned (≈5 minutes). Air‑fry tater tots according to package instructions (≈10 minutes).

    Time: PT20M

    Temperature: Medium heat / Air‑fry

12. Warm Tortillas (Optional)

    If tortillas feel stiff, warm them briefly in a dry skillet (30 seconds each side) or microwave for 10 seconds to make them pliable.

    Time: PT2M

    Temperature: Medium heat

13. Assemble Burritos (Vegan Version)

    Lay a tortilla flat, add a scoop of cooled tofu scramble, a spoonful of TVP sausage, a handful of sautéed peppers, and a portion of fried potatoes. Sprinkle optional vegan cheese. Fold sides and roll tightly.

    Time: PT10M

14. Wrap for Freezing

    Wrap each rolled burrito in a sheet of parchment paper, then over‑wrap with a sheet of aluminum foil. Place wrapped burritos in freezer bags, squeeze out excess air, label, and freeze.

    Time: PT5M

15. Make Peri‑Peri Mayo

    In a small bowl, whisk together 1 cup vegan mayo and 0.5 cup Peri‑Peri sauce until smooth. Adjust seasoning if desired.

    Time: PT2M

16. Make Tomatillo‑Avocado Salsa

    Remove husks from 10 tomatillos, rinse, and roughly chop. In a food processor combine tomatillos, 3 jalapeños (seeds optional), 5 garlic cloves, juice of 3 limes, 2 ripe avocados, and a handful of cilantro. Pulse until chunky, then season with salt and black pepper to taste.

    Time: PT10M

17. Reheat Frozen Burrito (When Ready to Eat)

    Unwrap foil, keep parchment on. Place burrito on a microwave‑safe plate and microwave on high for 3 minutes (adjust time for size). Then heat a skillet with a light spray of oil over medium‑high, add the burrito and grill each side 1‑2 minutes until the exterior is crisp and any cheese melts.

    Time: PT5M

    Temperature: Medium‑high heat

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Extra Firm Tofu: Firm tofu
• Instead of Adobo Seasoning: Individual spices (salt, pepper, garlic powder, onion powder, oregano, turmeric)
• Instead of Nutritional Yeast: Vegan cheese powder
• Instead of Unsweetened Plant Milk: Water
• Instead of Black Salt (Kala Namak): Regular salt
• Instead of Textured Vegetable Protein (TVP) Granules: Soy granules, Lentil crumble
• Instead of Vegan Beef Broth: Vegetable broth
• Instead of Smoked Paprika: Regular paprika
• Instead of Cayenne Pepper: Red pepper flakes
• Instead of Brown Sugar: Maple syrup
• Instead of Fresh Thyme: Dried thyme
• Instead of Tomato Paste: Ketchup (less concentrated)
• Instead of Blackstrap Molasses: Maple syrup
• Instead of Jalapeño: Serrano pepper
• Instead of Olive Oil: Vegetable oil
• Instead of Potatoes: Sweet potatoes (different flavor)
• Instead of Vegan Cheese: Nutritional yeast
• Instead of Just Egg: Silken tofu scramble
• Instead of Impossible Sausage: Other plant‑based sausage
• Instead of Tater Tots: Homemade potato cubes
• Instead of Small Flour Tortillas: Gluten‑free tortillas
• Instead of Vegan Mayo: Regular mayo (non‑vegan)
• Instead of Peri‑Peri Sauce: Sriracha mixed with lime
• Instead of Tomatillos: Green tomatoes
• Instead of Lime Juice: Lime concentrate
• Instead of Avocado: Silken tofu for creaminess
• Instead of Cilantro: Parsley

Equipment Needed

• Mixing Bowl
• Skillet
• Saucepan
• Food Processor
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Spatula
• Air Fryer (optional)
• Microwave‑Safe Plate
• Freezer Bags

Critical Steps — Do Not Skip

• Cool all cooked fillings to room temperature before assembling to avoid soggy tortillas.
• Rehydrate TVP fully for proper texture.
• Allow potatoes to develop a crust by not stirring for the first few minutes of pan‑frying.
• Wrap each burrito tightly in parchment and foil to prevent freezer burn.
• Microwave then pan‑grill the burrito for optimal texture when reheating.

Chef Tips from the Video

• Black salt (kala namak) is the secret to a truly eggy tofu scramble.
• Let the fried potatoes rest for a few minutes after cooking; this helps the crust set.
• For extra flavor, add a pinch of smoked chipotle powder to the TVP seasoning.
• Wrap burritos tightly; any air pockets cause freezer burn.

Troubleshooting

Storage

Refrigerator: Store assembled, wrapped burritos for up to 3 days.

Freezer: Freeze wrapped burritos for up to 2 months.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Prepare all fillings (tofu scramble, TVP sausage, potatoes, veggies) up to the cooling step and store each in airtight containers in the fridge for up to 3 days.
• Sauces keep well refrigerated for 3‑4 days; freeze extra salsa in small containers.
• Assemble burritos and freeze; they can be reheated directly from frozen.

Frequently Asked Questions