Freezer tofu scramble burritos
Six vegan breakfast burritos of golden tofu scramble, crispy potatoes, black beans and salsa, rolled and frozen so breakfast is three minutes away.
- 50 min total
- 40 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $1.60 a serving
- 360 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount, and tomorrow’s breakfast is already done.
Ingredients
For 6 servings.
- 1 package extra-firm tofu
- 3 cups frozen shredded hash browns
- 2 tbsp nutritional yeast
- 1 can black beans, drained and rinsed
- 2 cups baby spinach
- 6 flour tortillas, burrito size, about 10 inches
- ¾ cup salsa
From your pantry
- 2 tbsp olive oil, divided
- 1 tsp salt, divided
- ½ tsp ground turmeric
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp black pepper
Each serving has about 360 calories, 18 g protein, 45 g carbs and 13 g fat, and costs about $1.60 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No extra-firm tofu? Firm tofu works.
- No black beans? Pinto beans or kidney beans work.
- No baby spinach? Kale or arugula works.
- No flour tortillas? Whole wheat tortillas work.
- No salsa? Pico de gallo works.
Steps
Tap an underlined word for a quick explanation.
the tofu and press it between paper towels with your hands to squeeze out as much water as you can.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Food safety: Tofu is safe to eat straight from the package; cooking is only for texture and flavor.
Heat 1 tablespoon oil in a large nonstick over medium-high heat. Add the hash browns, sprinkle with ½ teaspoon salt and cook 8 to 10 minutes, flipping in sections, until and .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 9 min
Tip the potatoes into a large bowl. Add the rest of the oil to the and in the tofu in small pieces.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Medium-high heat
Sprinkle over the nutritional yeast, turmeric, garlic powder, cumin, pepper and the rest of the salt and cook 5 minutes, stirring, until the tofu is yellow, hot and a little .
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 5 min
Dolly’s tip: Turmeric gives it the egg-yellow color. It stains, so wipe spills right away.Stir in the beans and spinach and cook 2 minutes, until the spinach .
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium heatTimer: 2 min
Add the tofu to the potatoes, and let the filling cool 10 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 10 min
Dolly’s tip: Hot filling steams the tortillas and makes ice crystals in the freezer. Warm is fine; steaming is not.Wrap the tortillas in a damp paper towel and microwave 30 seconds so they without cracking.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Timer: 30 sec
Spoon a big scoop of filling and 2 tablespoons salsa down the middle of each tortilla. the sides and roll it up tightly from the bottom.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Eat one now, or wrap each one in foil and freeze for up to 3 months.
To reheat from frozen, unwrap, wrap in a damp paper towel and microwave 2 minutes. Flip and microwave 1 to 2 minutes more, until hot in the middle.
Timer: 3 min
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
