High-Protein Vegan Breakfast Burritos for Meal Prep

Directions

• Preheat the oven to 375°F (190°C).
  Finely chop all vegetables using a veggie chopper and add them to a large baking dish.
  Chop the potatoes separately and place them in a bowl of water to rinse off excess starch. Drain, then transfer the potatoes to a clean kitchen towel and pat dry. Add the potatoes to the baking dish with the other vegetables.
• Season the vegetables with the listed seasonings and avocado oil. Mix well until everything is evenly coated. Bake at 375°F for 30–35 minutes, until tender and lightly golden.
• While the vegetables are baking, prepare the tofu mixture. Add all listed tofu ingredients to a food processor except the sun-dried tomatoes and parsley. Pulse until smooth and creamy, stopping occasionally to scrape down the sides with a spatula as needed.
• Transfer the blended tofu mixture to a large bowl. Stir in the chopped parsley and sun-dried tomatoes. Set aside.
• Once the vegetables are done baking, add them to the bowl with the tofu mixture. Mix well to fully incorporate the vegetables with the tofu. Keep the oven set to 375°F.
• Line two large baking trays with silicone mats or parchment paper. Evenly divide the mixture between the trays and spread it out thinly using a spatula.
• Bake both trays at 375°F for 45 minutes.
• Optional: While the frittata is baking, you can make the tofu sriracha mayo by blending all the listed ingredients. Transfer to a glass jar and refrigerate. Use it as a dipping sauce for the burritos, or enjoy them as-is—they’re delicious either way.
• After 45 minutes, switch the oven to the broil setting and broil for an additional 5–7 minutes to crisp up the top.
• Remove from the oven and allow the frittata to cool completely before slicing it into 7 equal portions.
• Using your tortilla wrap of choice (I used Dempster’s tortilla wraps), place one slice onto each wrap and roll it up as tightly as possible. Repeat to make 7 burritos.
• Heat a non-stick skillet over medium heat and lightly brown each burrito on both sides to seal the wrap.
  Let the burritos cool completely, then wrap each one in parchment paper. Store them in a large zip-top bag and freeze for up to 1 month, or refrigerate for up to 7 days.
• 👉 For step-by-step visuals, watch the full YouTube video linked below.