This recipe is sponsored by the Kroger Family of Stores.
Thinking about more freezer-friendly meals as I prepare for delivering this December. I thought why not show how to make a delicious breakfast style taquito for a quick option on the go before school, work or as a snack.
The great thing about this recipe in particular is that you can easily make these into burritos if you want to double or triple up on the filling. I’d recommend swapping out the tortillas to flour, wheat or a gluten-free variety if you decide to go that route. Corn tortillas aren’t the best for rolling burrito-style. A little tip that I learned about using any tortilla to roll, if you dip them in a little bit of water or stock and warm them up prior to filling they’ll likely not tear or crack. Depending on the type of tortillas you’re using of course.
What I love most about this recipe is that I’m able to get all the ingredients affordably from Kroger and make a large batch to keep in the freezer for snacking or a quick meal with some sides added. The bulk of what I used is actually from the brand Simple Truth, which can be found at all Kroger family stores. It’s such a budget-friendly brand to shop for organic without breaking the bank.
Do yourself a favor and be sure to stock up on all the goods from your local Kroger Family of Stores. Let me know if you give this recipe a try, I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Tofu Scramble Breakfast Taquitos
Prep
Cook
Total
Yield 8 servings
Ingredients
- 14 oz. Tofu Scramble, recipe here
- 1 can Simple Truth Black Beans
- 2 cups chopped Sautéed Kale
- 16 small Kroger Corn Tortillas
- ½ cup Simple Truth Medium Salsa
- Cheddar Cheese Sauce, optional
- Simple Truth Hot Sauce, optional
- Salt & Pepper, to taste
Instructions
- I prepped the tofu scramble the day before, you can find that recipe here.
- Take the black beans and salsa and pulse them together to create a paste like consistency.
- Fold together your tofu scramble with the sautéed kale. Feel free to season to taste with more salt and pepper, hot sauce and/or cheese sauce for even more flavor.
- Bring a skillet to medium heat and cook each tortilla for about 1 minute on each side to warm through.
- Add about 2 tsp of the black bean mixture as the base. Spread it out into an inch wide strip about one third from the edge, this will help the scramble stay put.
- Add about 1 tbsp of scramble to each tortilla.
- Grab the end nearest you and begin to roll tightly over the filling. Keep seam side down and add to your skillet to help seal it shut. You can also use toothpicks to help hold them while they cook if they’re opening up.
- Heat on medium for about 2-3 minutes, rotating and repeating.
- Transfer to a plate to cool.
- Cool completely before transferring to a freezer-safe storage bag or container.
Notes
These will keep for up to 3 months in the freezer or 1 week in the fridge. Alternatively you can eat warmed right away with extra salsa and/or cheese sauce, enjoy!
Be sure the tofu scramble is very well seasoned. You can’t overly season this because once wrapped in corn tortillas the filling flavor will be muted. I like to add extra spices and dip my taquitos into a side of salsa, tofu sour cream and/or vegan cheese sauce.
Courses Breakfast, Appetizer
PIN IT FOR LATER!
Tofu Scramble Breakfast Taquitos | Vegan & Gluten-Free | ThePlantPhilosophy.com
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