Vegan Overnight Scramble Burritos Recipes

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VEGAN OVERNIGHT SCRAMBLE BURRITOS



Vegan Overnight Scramble Burritos image

Adapted from Isa Does It Mediterranean Overnight Scramble TO MAKE AHEAD: We like to triple this recipe and, eat some of the burritos on the spot, and freeze the others for quick breakfasts during the week. We freeze them on a sheet pan so they are solid before storing in a sealed container. It works best to pull them out of the freezer the night before to thaw in the fridge overnight. My kids love the raw tortillas that can be purchased at Costco. They are also best if you have time to crisp up the warmed burrito in a pan.

Provided by ann2boys

Categories     Breakfast

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 15

14 ounces tofu (preferably sprouted organic)
1 1/2 cups potatoes, cooked and diced
1 cup kale, finely chopped (optional)
1/4 cup kalamata olives or 1/4 cup black olives, chopped
2 tablespoons lemon juice
1/2 teaspoon dried marjoram or 1/2 teaspoon oregano
2 tablespoons fresh basil, minced (or 2 t dry basil)
1/4 teaspoon ground turmeric
1/4 teaspoon salt
1 tablespoon oil
2/3 cup red pepper, diced (roasted or fresh)
2 garlic cloves, minced (or 1 t garlic powder)
1/4 teaspoon fresh ground black pepper (or to taste)
8 -10 tortillas
1 dash hot pepper sauce (optional) or 1 dash crushed red pepper flakes (optional)

Steps:

  • The night before, crumble the tofu into a mixing bowl.
  • Add all the ingredients except the oil and tortillas.
  • Mix well with your hands.
  • Cover and leave in the fridge overnight. (You can also cook it up immediately).
  • In the morning, heat the oil in a pan. Cook the tofu for 5-7 minutes until very warm and slightly browned.
  • Fill the tortillas, wrap and eat.
  • Optionally, serve on toast or a bagel.
  • Optional toppings: avocado, hummus, mixed greens, tomato.

Nutrition Facts : Calories 593.3, Fat 19, SaturatedFat 3.8, Sodium 1110.3, Carbohydrate 86.8, Fiber 6.7, Sugar 5.1, Protein 19.8

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