Vegan Overnight Scramble Burritos

Chef’s Note

“Adapted from Isa Does It Mediterranean Overnight ScrambleTO MAKE AHEAD:We like to triple this recipe and, eat some of the burritos on the spot, and freeze the others for quick breakfasts during the week. We freeze them on a sheet pan so they are solid before storing in a sealed container. It works best to pull them out of the freezer the night before to thaw in the fridge overnight. My kids love the raw tortillas that can be purchased at Costco. They are also best if you have time to crisp up the warmed burrito in a pan.”








  • 14 ouncestofu (preferably sprouted organic)
  • 1 12 cupspotatoes, cooked and diced
  • 1 cupkale, finely chopped (optional)
  • 14 cupkalamata olives or 14 cupblack olives, chopped
  • 2 tablespoonslemon juice
  • 12 teaspoondried marjoram or 12 teaspoonoregano
  • 2 tablespoonsfresh basil, minced (or 2 t dry basil)
  • 14 teaspoonground turmeric
  • 14 teaspoonsalt
  • 1 tablespoonoil
  • 23 cupred pepper, diced (roasted or fresh)
  • 2 garlic cloves, minced (or 1 t garlic powder)
  • 14 teaspoonfresh ground black pepper (or to taste)
  • 8 -10 tortillas
  • 1 dashhot pepper sauce (optional) or 1dashcrushed red pepper flakes (optional)
  • Directions

  • The night before, crumble the tofu into a mixing bowl.
  • Add all the ingredients except the oil and tortillas.
  • Mix well with your hands.
  • Cover and leave in the fridge overnight. (You can also cook it up immediately).
  • In the morning, heat the oil in a pan. Cook the tofu for 5-7 minutes until very warm and slightly browned.
  • Fill the tortillas, wrap and eat.
  • Optionally, serve on toast or a bagel.
  • Optional toppings: avocado, hummus, mixed greens, tomato.
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