Vegan Burrito Recipe for Meal Prep

These vegan burritos are built for the freezer: shredded marinated tofu, seasoned pinto beans, grilled peppers and onion, wrapped in paper and foil and frozen for up to six weeks. Everything is cooked and cooled before rolling, which is what stops the tortilla going soggy. Reheat in the microwave, then brown the outside in a pan.

Shredding the tofu on a box grater is the trick that makes the filling read as mince rather than cubes of tofu. Fry the shreds dry first, then add the marinade, so the tofu has room to take it up.

Why do these burritos work for meal prep?

1. Tofu and pinto beans are both high in protein, making these burritos a hearty and filling meal that will satisfy you for hours.
2. Customisable: you can adjust this dish to your preference by changing up the vegetables, sauces and seasoning to make it your own.
3. Freezer-friendly: these burritos may be prepared ahead of time and frozen for a quick and easy dinner on busy days.
4. Whole ingredients: the filling is built on vegetables, tofu and beans rather than anything processed.
5. They reheat well, which is more than most wrapped things can claim. Cooling the filling before rolling is the reason.

Tips and Tricks for this Recipe

1. Press the Tofu: If you’re using extra firm tofu, press it for at least 30 minutes to eliminate any excess liquid. This will allow the tofu to absorb more marinade and become chewier. Super firm tofu comes vacuum packed and dense enough that it does not need pressing.
2. Cook the Tofu in Batches: To avoid overcrowding the pan, cook the tofu in batches. A crowded pan steams the tofu instead of browning it, and you lose the chewy texture that makes this filling work.
3. Shredding tofu using a cheese grater is a quick and easy approach to achieve a shredded meat-like texture.
4. Modify the Veggies: Feel free to change up the vegetables in this dish to suit your tastes. Zucchini, mushrooms and corn are excellent choices.
5. Season the Beans: Season the beans generously with the Taco Seasoning and lime juice. Season to taste.
6. Before filling the tortillas, heat them. This will make them easier to work with and prevent them from breaking.
7. Wrap the burritos in parchment paper before wrapping them in foil to keep the foil from adhering to the burrito.
8. Grill the Burrito: After microwaving it, grill the tortilla in a pan with a bit of oil for a crispy and golden-brown finish.
9. Add Vegan Cheese (Optional): If you enjoy a cheesy flavour in your burritos, add some shredded vegan cheese to the mixture before rolling it up.

Work through those points and you will end up with vegan beef and bean burritos that hold together, freeze properly and taste like more than the sum of their parts.

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Vegan  Burrito Recipe

Video Recipe:

https://www.youtube.com/watch?v=ue8qbN1JY10

Ingredients:

• 2 blocks (16 oz / 450 g each) of super firm tofu (press for at least 30 minutes if using extra firm)
• For the marinade: 2 tsp beefless broth bouillon (or veggie bouillon), 1/4 cup (60 ml) soy sauce, 1/4 cup (60 ml) nutritional yeast, 1/4 cup (60 ml) water, 2 Tbsp oil, 1 tsp onion powder, 2 tsp garlic powder, 2 tsp smoked paprika, 1 Tbsp molasses (optional), 2 tsp Veg Barbeque Sauce (optional)
• For the red sauce: 16 oz tomato sauce (2 cups, 450g), 1/4 cup (60 ml) hot chili powder, 4 cloves garlic (minced), 1 Tbsp cumin, 1 Tbsp oregano, salt and pepper to taste
• For the green sauce: 2 cups (500 ml) tomatillo salsa, 4 cloves garlic, 1 (7 oz / 200 g) can diced green chiles
• 4 cups (750g) whole or refried pinto beans
• 1 lime
• 1/2 - 1 onion (diced)
• 2 bell peppers (diced)
• 2 jalapeños (diced)
• Burrito-size tortillas
• 2 cans of Beans
• Parchment or deli paper
• Tin foil

Instructions:

1. Prepare the marinade by whisking together all the ingredients in a bowl.
2. Shred the tofu with a cheese grater.
3. Heat a little oil in a large skillet over medium heat. Grill the tofu in batches so you don’t crowd the pan.
4. Cook tofu until it gets golden, dried out, and slightly chewy, about 6-8 minutes.
5. Pour in the marinade and stir to coat thoroughly.
6. Reduce the marinade until the tofu has absorbed it. This shouldn’t take too long, about 4-5 minutes tops.
7. If you add the red or green sauce, prepare them by scooching the tofu meat to the outer edges of the pan, so there’s a clearing in the middle.
8. Add a little oil and then the minced garlic. Toast the garlic for 1 minute, then mix it in with the tofu.
9. Add the cumin, oregano, tomato sauce, and hot chili powder for the red sauce. Combine thoroughly and taste for seasoning. If making the green sauce, do the same with the tomatillo salsa and green chiles.
10. To make the beans, start by draining and rinsing your beans as desired if using whole beans. You can mash them to your desired consistency or keep them whole, whichever you prefer.
11. Cook over medium heat and season with the Taco Seasoning and lime juice. Taste and adjust, and that is it.
12. Grill the peppers and onions over medium heat in a bit of oil for 10 - 12 minutes or until softened and a little bit of browning occurs. Season with salt, pepper and whatever else you like.
13. First, make sure you let all the fillings cool completely. You can even throw them in the fridge to get them cold. Once cooled, you can combine them all or keep them separate and fill the burrito in layers, whichever you prefer.
14. Now assemble a burrito.
15. Warm a burrito-size tortilla until it can be bent without breaking.
16. Fill each tortilla with approximately 300 grams of filling. When making a different filling, use equal parts beans and meat.
17. Wrap your burrito with parchment or deli paper after rolling it. Then a layer of tin foil is applied.
18. Freeze burritos in a freezer bag for up to 6 weeks. To reheat, remove the foil but not the parchment or deli paper - microwave on high for 3 to 4 minutes.
19. After microwaving, I recommend browning the tortilla in a pan with some oil. While the tortilla is in the microwave, you may heat your skillet. In my opinion, this is a smart strategy.
20. Serve with your preferred hot sauce.

How long do these burritos keep?

• Refrigerate: Store the burritos in an airtight container in the refrigerator if you want to consume them within a few days. These can be stored for up to 4-5 days.
• Freeze: Because these burritos are freezer-friendly, you can make a large batch and freeze them for later. Wrap each burrito in parchment paper and foil before placing it in a freezer-safe container or bag. They can be stored in the freezer for up to 6 weeks.
• Thaw: Remove the burritos from the freezer and place them in the refrigerator overnight to defrost. You may also microwave them for a few minutes on low power or reheat them in a toaster oven or regular oven until heated through.
• Reheat the burritos by removing the foil but leaving the parchment paper on. Microwave on high for 3-4 minutes or until thoroughly heated. After microwaving the tortilla, broil it in a pan with a bit of oil to produce a crispy and golden-brown finish.

Following these storage recommendations, you may eat delicious and filling Vegan Beef & Bean Burritos whenever and wherever you like.

Why do frozen burritos go soggy?

Almost always because the filling went in warm. Steam trapped inside the wrap condenses on the tortilla and soaks it before it freezes. Spread the tofu, beans and vegetables on trays and cool them completely, ideally in the fridge, before you roll. Draining the beans well and reducing the sauces until they are thick rather than loose helps too.

Can I use something other than tofu?

Yes. Cooked brown lentils, drained well, work in the same marinade and give a softer texture. Rehydrated TVP mince is the closest match to the shredded tofu, and it only needs 5 to 10 minutes in hot stock before you fry it. Whichever you use, dry it out in the pan before adding the marinade, or the filling will be too wet to freeze well.

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Did you Like this Vegan Burrito Recipe?

Be sure to try these recipes also:

• Vegan Chimichanga Recipe
• Homemade Mexican Vegan Menudo Recipe
• Vegan Mexican Pinwheels

Conclusion

This is a weekend batch that pays you back all week. Make the tofu and the beans, cool everything properly, roll and freeze, and you have a real lunch waiting instead of whatever is in the fridge. Give it a go and let us know how it went in the comments.

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