Sweet Potato Black Bean Tofu Scramble Freezer Breakfast Burritos
Make this scramble and enjoy on it's own, in a corn or flour tortilla, or scooped up onto toast. Wrapped in a tortilla, this makes great burritos to freeze individually and microwave for a quick nutrient-dense meal, too!
Servings 8 large burritos
Ingredients
- 1 onion, chopped fine
- 2 cups cubed sweet potato (about 1 large)
- 1 bell pepper, chopped (and/or mushrooms)
- 1 14-16 oz package extra firm or super firm tofu
- 1 15-oz can black beans or pinto beans (1.5 cups, cooked), drained and rinsed
- 1 cup salsa
- 1 lime
- 1 large handful spinach or kale
Spices
- 1/4 cup nutritional yeast
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 3/4 tsp turmeric
For burritos
- 8-12 whole grain tortillas or corn tortillas for tacos
- chopped cilantro, avocado, green onions, hot sauce (all optional)
Instructions
- If your tofu is not super firm, start be pressing it. Wrap it in a clean towel and put something heavy on it, or use a tofu press. If it's super firm, you don't need to press it.
- Meanwhile, chop the onion, sweet potato, and bell pepper. In a large skillet with a lid, saute the onion until it's fragrant and beginning to soften, adding a splash of water when the bottom of the pan begins to brown.
- After a few minutes, add the sweet potato and bell pepper or mushrooms. Cover and cook until sweet potatoes are tender-- about 10 minutes.
- While the vegetables are cooking, measure all the spices into a small bowl.
- Break up the block of tofu into small pieces into the skillet. Sprinkle it with the spices so the tofu is well seasoned. Stir all together.
- Add the beans, salsa, and spinch or kale. Heat through, until the greens are wilted and shrunk. Squeeze the lime over the mixture.
- Add some chopped cilantro, sliced green onions, or chopped avocado if desired. Wrap up in a tortilla for burritos, or serve in warmed corn tortillas for tacos, or enjoy on it's own.
Notes
To freeze, place burritos seam-side down on a baking sheet and freeze. Once frozen, place into a ziplock bag for up to 3 months. This prevents them from freezing into one big glob all stuck together. To reheat, microwave them for 2 minutes and let stand another minute so heat can distribute evenly.
