Meal Prep Burritos
Delicious tofu burritos, perfect for long-term meal prep and large families.
Equipment
- Box Grater
- Pot to cook rice
- Container or ziploc bag for storage
Ingredients
Tofu "Beef" Recipe
Mexican spiced rice
- 2 tbsp olive oil
- 1½ cups long grain rice jasmine or basmati, dry
- 3 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 3 cups vegetable broth or water
- 1 tbsp lime juice optional, for brightness
- fresh cilantro chopped
Creamy taco sauce
- ¾ cups cashews or sunflower seeds soaked overnight or boiled for 10 min
- ½ cup plant-based milk unsweetened
- ¼ tsp sea salt
- 1 tsp maple syrup
- 1 lime juiced
- 2 chipotle peppers in adobo sauce + 1 tsp pf adobo sauce, adjust to taste
To assemble
- 10-12 tortillas large
- 1 cup cilantro chopped
- pickled onions
- jalapenos
Instructions
Mexican Rice
- Toast the Rice: Heat 2 tbsp olive oil in a medium pot over medium heat. Add the dry rice and stir frequently for about 2 minutes until lightly toasted.
- Stir in tomato paste, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Cook for another 1 minute, letting the flavors blend.
- Pour in vegetable broth (or water), stir well, and bring to a boil.
- Reduce heat to low, cover, and let the rice cook for 15 minutes, or until the liquid is absorbed.
- Remove from heat, fluff with a fork, and stir in lime juice (if using). Top with fresh cilantro.
Tofu "Beef"
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add the onion, garlic and bell pepper, sauté for 2-3 minutes until fragrant.
- Add the grated tofu, breaking it up with a spatula. Let it cook undisturbed for 4-5 minutes to brown slightly.
- Add soy sauce, taco seasoning, tomato paste, smoked paprika, cumin, and black pepper. Stir well. Cook for another 5 minutes, stirring occasionally.
- Remove from heat and squeeze in the lime juice.
Creamy Chipotle Sauce
- In a high speed blender, combine ingredients until smooth.
Assemble Burritos
- Lay out tortillas and evenly distribute the Mexican rice and tofu beef.
- Drizzle about 1 tbsp of taco sauce inside each burrito.
- Sprinkle fresh cilantro, pickled onions and jalapenos to taste.
- Fold the sides in, then roll tightly.
Meal Prep and Storage
- For immediate eating: Heat a pan and toast the burritos for 1-2 minutes per side until golden brown.
- For storage: Wrap each burrito in foil or parchment paper and place them in an airtight container. Store in the fridge for 4-5 days. Store in the freezer for up to 3 months.
- Reheating: Microwave for 2-3 minutes or reheat in a pan for 5 minutes (flip halfway).
Notes
- Do you have a soy allergy? Lentils, mushrooms or shredded jackfruit make a good substitute for the "meaty" taco filling. Instead of soy sauce, use liquid aminos.
- Make it gluten-free by using gluten-free tortillas and tamari soy sauce.
- If you're having your burritos fresh, add extra crunch with shredded lettuce or crushed tortilla chips inside.
- Want a smoky twist? Grill the bell peppers before adding them to the mix. Alternatively, you can use a drop of liquid smoke in the tofu mixture.
- For a nut-free chipotle sauce, make it with sunflower seeds.
Nutrition
Calories: 376.6kcal | Carbohydrates: 50g | Protein: 13.3g | Fat: 14.3g | Saturated Fat: 2.7g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 7.3g | Sodium: 1068.5mg | Potassium: 424.9mg | Fiber: 3.7g | Sugar: 6.3g | Vitamin A: 979.3IU | Vitamin C: 23.9mg | Calcium: 114.3mg | Iron: 3.8mg