Vegan Breakfast Burrito

Here is another protein-packed savory breakfast recipe that is perfect for meal prep. Make a double batch of these breakfast burritos and freeze them for an easy weekday grab-and-go meal.

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Step 1

Heat oil in a large skillet and medium-high heat

Step 2

Add tofu, chili powder, cumin, garlic powder, onion powder, paprika, and salt and pepper to taste; stir frequently while cooking until tofu is browning; about 10 - 12 minutes

Step 3

Add beans, corn, and green onion to the skillet and cook for 3 minutes

Step 4

Add salsa, spinach, and cilantro to the skillet and cook for another 2 minutes or until spinach is wilted

Step 5

Divide the bean mixture among the tortillas, spreading evenly over the bottom third of each tortilla and roll snugly, tucking in the ends as you go

Step 6

Serve immediately or wrap each burrito in foil and freeze for up to 3 months

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