Vegan Breakfast Burrito

Learn to vegan breakfast burritos eggy tofu scramble, vegan queso, pico de gallo, crispy potatoes, avocado. burritos deluxe, customizable, easy make of time.

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Lastly, assemble burritos laying large tortilla flat. Add of tofu-queso mixture, by hash. can add else want, avocado slices, vegan sour cream, pico de gallo, cilantro hot sauce, I them simple freezing. Fold sides the filling roll up, tucking edges you go.

Storage & reheating. Fridge: Store leftovers an airtight container up 3-4 days.I don't recommend refrigerating assembled burritos they tend get soggy. Freezer: can freeze filling separately a bag container.Alternatively, wrap burritos aluminum foil keep in freezer bags up 2-3 months.

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Step 3: Scramble tofu, add sauce cook for 10-15 minutes, until it's little mushy.The tofu look little a buffalo dip texture almost. will be soft, a lot the sauce absorb the tofu that dries some.

Instructions Preparing ingredients. by soaking dry TVP hot vegetable stock 7-10 minutes. stock isn't available, water works well, stock a flavor.

Freezer: the vegan breakfast burrito filling cool completely, transfer to freezer-friendly container freeze up 3 months. Thaw: defrost the refrigerator several hours in microwave. Reheat: can warm filling a pan a drizzle oil in microwave 2 minutes.