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Freezer-Prep Breakfast Burritos

by Merle O'Neal featured in Meal Prep Breakfast For The Week

Inspired by


for 8 servings

  • tortilla


  • 1 tablespoon
  • 5 cloves garlic, minced
  • 14 oz
    tofu, broken up (395 g)
  • 1 teaspoon
  • 1 teaspoon
  • ½ teaspoon
    red pepper flakes
  • ¼ cup
    nutritional yeast (35 g)
  • ¼ cup
    vegetable stock (60 mL)
  • hot sauce, optional

Optional fillings

  • onion, diced and cooked
  • fresh spinach, cooked
  • tomato, sliced and cooked
  • black beans, optional
  • bell pepper, chopped and cooked
  • mushrooms, chopped and cooked
  • plant based meat alternative, cooked
  • pinto bean
  • potato, chopped and cooked
  • sweet potato, chopped and cooked
  • 2 cups
    corn (350 g)
    Calories 104
    Fat 4g
    Carbs 10g
    Fiber 2g
    Sugar 2g
    Protein 7g

Estimated values based on one serving size.



  1. In a medium pan, add oil and garlic and cook until garlic is lightly browned. Add tofu by pulling pieces off to produce the full “scramble” effect.
  2. Add the turmeric, paprika, red pepper flakes, and nutritional yeast and stir to combine.
  3. Add the vegetable stock and cook until absorbed in the tofu.
  4. Drizzle with hot sauce if you desire.
  5. Spoon some of the scramble in the center of a tortilla and add any fillings you would like.
  6. NOTE: Leave plenty of room on the ends otherwise food will spill out once it's folded up.
  7. Fold the left and right sides of the tortilla in toward the center, then roll the bottom (the end nearest you) up towards the top.
  8. Dampen a paper towel and wrap it around the burrito, mimicking the fold of the burrito itself. Do the same with parchment paper.
  9. Place your burritos in a plastic bag and freeze until breakfast.
  10. NOTE: Save for up to 1 month.
  11. When you are ready to eat, take one of the burritos out, remove parchment paper and microwave burrito (still in paper towel) in the microwave for 3 minutes.
  12. Allow to cool for 1 minute.
  13. Enjoy!