Cheesy Tofu Burritos
As part of my plant-based meal prep series, I’m sharing one of my favorite hacks! Freezing your burritos!! It is a game-changer when you are in a pinch and want something delicious! This recipe makes 6-8 burritos so keep that in mind if you want fewer servings.
Ingredients:
6-8 large tortillas, I used Siete burrito size
2 cups cooked rice
2 bell peppers, thinly sliced
2 tbsp olive oil
1 tsp salt
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1 can of black beans, drained and rinsed
1 block extra firm tofu
2 tbsp nutritional yeast
1 tsp salt/pep
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
1 tsp paprika
1/2 cup vegan cheese shreds
Directions:
Start by cooking your thinly sliced bell peppers in a frying pan
Add the olive oil, salt, chili powder, cumin, and garlic powder to the peppers
Cook until soft and charred to your liking
Next, make your cheesy tofu scramble! Add crumbled tofu to a warmed pan
Add the nutritional yeast, salt, pepper, onion powder, garlic powder, cumin, and paprika to the tofu and stir
Cook for 5-6 minutes. Add water if needed to loosen it up!
Sprinkle the cheese on top of the tofu, cover with a lid, and turn the heat off
Let the cheese steam for 1-2 minutes
At this time you can season your beans if desired!
Steam your tortillas so they are pliable
Add a 1/4-1/3 cup of tofu to the tortilla
Layer a few cooked peppers, rice, and a few tablespoons of black beans in the tortilla
Roll away from you, tucking the sides in as you roll
Wrap in a piece of foil and repeat until you are out of ingredients! I got 6 burritos!
Store in a zipped freezer bag up to 6 weeks in the freezer
When ready to enjoy, remove foil and microwave for 5-6 minutes on 50% power level
Enjoy as is or add some hot sauce, avocado, or salsa!
