Vegan Freezer Breakfast Burritos
This vegan freezer burrito is packed with TVP and tofu scramble—like a sausage McMuffin, but plant-based! High-protein, meal-prep friendly, and tasty.
Servings 6 serves
Calories 318kcal
Equipment
- Air fryer
Ingredients
TVP Mixture
- 1 cup TVP textured vegetable protein; approx. 84g
- 1 cup vegetable broth or water; approx. 227g
- 2 tbsp nutritional yeast approx. 14g
- 2 tbsp soy sauce approx. 30g
- 1 tbsp maple syrup approx. 21g
- 1 tsp ground fennel seeds
- ½ tsp ground sage
- ½ tsp ground black pepper
- ¼ tsp ground coriander
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- 2 tbsp vegetable oil for cooking; approx. 28g
Tofu Scramble Mix
- 1 batch tofu scramble see linked recipe
- ½ red bell pepper diced approx. 70g
- ½ green bell pepper diced approx. 70g
- ½ red onion diced approx. 60g
- 2 cloves garlic minced approx. 6g
Assembly:
- 6 large flour tortillas 12-inch size
- 3 tbsp plant-based mayonnaise approx. 42g total
Instructions
Make the TVP Mixture
- In a medium bowl, pour the vegetable broth over the TVP. Let sit for 5 minutes until the liquid is absorbed.
- In a small bowl, mix the nutritional yeast, soy sauce, maple syrup, fennel, sage, black pepper, coriander, smoked paprika, and garlic powder. Stir the seasoning mix into the rehydrated TVP until well combined.
- Heat the vegetable oil in a skillet over medium heat. Add the seasoned TVP and cook for 5–7 minutes, stirring often, until lightly browned and sausage-like in texture.
Make the Tofu Scramble
- Heat a large skillet over medium heat and add a drizzle of oil. Sauté the red onion and both bell peppers for 1 minute. Add the minced garlic and the prepared tofu scramble, then cook for 7–10 minutes, stirring occasionally, until the tofu is golden in spots and fully heated through. Remove from heat.
Assemble the Burritos
- Lay each tortilla flat and spread about ½ tablespoon of plant-based mayo in the center. Divide the TVP mixture and tofu scramble evenly among the tortillas. Fold and roll each tortilla into a burrito.
Wrap and Store
- For freezer storage, wrap each burrito tightly in parchment paper, then in aluminum foil. Freeze for up to 1 month.
Reheating instructions:
- Microwave: Remove foil. Microwave on high for 2–3 minutes until heated through.
- Air Fryer (for crispy texture): Remove foil and thaw burrito in the microwave for 90 seconds. Remove parchment, place burrito seam-side down in the air fryer basket, and cook at 390°F for 4 minutes. Flip and air fry another 3 minutes, until golden and crispy.
Video
Notes
*Here is a link to my super easy Tofu Scramble recipe
Nutrition
Calories: 318kcal | Carbohydrates: 29g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 819mg | Potassium: 330mg | Fiber: 5g | Sugar: 7g | Vitamin A: 474IU | Vitamin C: 22mg | Calcium: 141mg | Iron: 4mg