Sunday evening project: vegan breakfast burritos.
Growing tired of spending so much money getting a substantial breakfast in and realizing a gal can only eat so many everything bagels with hummus, I was inspired by a friend who decided to make her own breakfast burritos and freeze them. Why not try it for myself?
This yielded four burritos.
The tofu scramble was based on the basic <u>Vegan with a Vengeance</u> recipe. Cumin, smoked paprika, turmeric, salt and nutritional yeast seasoned my mix of high-protein tofu, red bell pepper, onion, mushrooms and English peas that has looked too good at the store this morning to pass up.
Each Trader Joe’s flour tortilla held a generous cup of filling with a very small amount leftover, which I ate as a late night snack. I’m going to refrigerate one for consumption tomorrow and pop the rest in the freezer. I plan on heating them up in the convection oven at work - and then eating them with some Tapatio. Mmm. Cheaper than a daily bagel and packed with more nutrition to boot.
Let’s hope this works!