These vegan breakfast burritos are easy, hearty, and fun, packing a whopping 20 grams of protein each, which will help you power through your busy mornings. They’re also economical. Not a fan of tofu? Substitute crumbled tempeh. Need a soy-free option? Substitute crumbled seitan. Make the spice blend in advance to save time—double the recipe to keep extra on hand for spicing up a basic tofu scramble or roasted potatoes. It’s seriously delicious!

Freezer-Friendly Breakfast Burritos [Vegan]

$2.99
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Serves

8

Cooking Time

20

Ingredients

For the Spice Blend:

  • 2 tablespoons nutritional yeast
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon granulated garlic
  • Ground black pepper, to taste

For the Burritos

  • 1 tablespoon olive oil
  • 1 medium red onion, chopped in ¼-inch pieces, about 1 cup
  • 1 large red bell pepper, chopped in ¼-inch pieces, about 1 cup
  • 1 (10-ounce) package frozen chopped spinach, thawed, excess water squeezed out
  • 1 (14- to 16-ounce) package extra-firm tofu, rinsed and crumbled
  • 2 (15-ounce) cans black beans, drained and rinsed
  • Hot sauce, to taste (optional)
  • 8 large (approximately 10-inch) wraps or flour tortillas

Preparation

For the Spice Blend

  1. Mix together all the ingredients in a small bowl.

For the Burritos

  1. Heat the olive oil in a large pan over medium-high heat. Add onion and bell pepper.
  2. Cook, stirring occasionally, until the onions are softened and translucent, 8 to 10 minutes.
  3. Add spinach, tofu, and black beans. Cook for about 5 minutes, stirring frequently.
  4. Add the spice mix and stir.
  5. Add hot sauce, taste, and adjust seasonings as necessary.
  6. Cool for 10 to 15 minutes before assembly to keep your burritos from getting soggy.

To Assemble:

  1. Divide the mixture into 8 equal portions. Place filling on the bottom third of a wrap and roll while tucking the ends in.
  2. Place seam-side down on a cutting board or plate.
  3. To freeze, place all of the burritos on a large plate, freeze until solid, and then place in a freezer bag or wrap individually in plastic. The burritos will keep in the freezer for three to six months. Store unused spice blend in a covered container.
  4. To heat in the microwave: remove a burrito from the bag or plastic wrap, place on a microwave-safe plate, and tent with a paper towel. Microwave on high for 1 minute, flip the burrito, then microwave for an additional 1 minute, until the burrito is heated through. To heat in the oven: preheat the oven to 350°F. Remove a burrito from the bag or plastic wrap, wrap in foil, and bake for 50 to 60 minutes, or until heated through, turning over once during baking. Serve immediately.


About The Author

Compassionate Cuisine, Linda Soper-Kolton and Sara Boan

See My Recipes

Excerpted from Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen by Linda Soper-Kolton and Sara Boan, with permission from Skyhorse Publishing, Inc. Copyright 2019 by Catskill Animal Sanctuary. Photographs by Alexandra Shytsman. https://casanctuary.org/
Add love and stir! Written with love and authenticity, Compassionate Cuisine tells the story of one of the country’s oldest and most respected animal sanctuaries through its food. With humor and heart, Chef Linda Soper-Kolton and Chef Sara Boan, Catskill Animal Sanctuary’s vegan chefs, bring the Sanctuary’s culinary program, Compassionate Cuisine, to life through an array of recipes intended to inspire and delight. Their recipes have been savored and devoured by thousands of visitors to the Sanctuary, and they want to share them with the world. Interwoven with the recipes are the animals. Sanctuary founder and director Kathy Stevens writes for the voiceless many for whom the Sanctuary works so fervently to share the good news about how wonderful–and important–it is to consider compassion first when we eat.

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