Vegan Burritos (Bulk)

Ingredients

• 2 lb extra firm tofu
• 2 15oz can black beans (drained and rinsed)
• 2 cup brown rice (cooked and set aside)
• 1/4 cup cornmeal
• 4 cup frozen corn
• 6 whole mixed sweet peppers (cut into 1/2 to 1 inch pieces)
• 1 whole purple onions (cut into 1/2 to 1 inch pieces)
• 1 bunch cilantro (chopped)
• 1/4 cup soy sauce
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup chili powder
• 1 tbsp cumin
• 2 tbsp molasses
• 2 tbsp olive oil (for browning tofu)
• 2 tbsp olive oil (for sautéing vegetables)
• 1 lb dairy-free cheese alternative (jalapeño jack style)
• 1/4 cup nutritional yeast
• 25 large tortillas wraps

Instructions

1. 1

   Prepare 2 cups of cooked brown rice and set aside.

2. 2

   Break up 2 lbs of extra firm tofu with your fingers, then pulse in a food processor until you achieve a crumbly texture resembling ground meat.

3. 3

   In a large bowl, combine the crumbled tofu with soy sauce, garlic powder, onion powder, chili powder, cornmeal, cumin, and molasses. Stir thoroughly until well combined.

4. 4

   Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the tofu mixture and brown for about 10 minutes, stirring frequently and scraping up the browned bits from the bottom. Transfer to a large bowl.

5. 5

   Pulse the mixed sweet peppers, purple onion, and cilantro in a food processor until chopped into 1/2 to 1 inch pieces.

6. 6

   Heat 2 tbsp olive oil in the pot over medium-high heat. Add the chopped pepper, onion, and cilantro mixture and sauté for 5 minutes, stirring occasionally, then cook covered for 1 more minute.

7. 7

   In the large bowl with the browned tofu, combine the sautéed vegetable mixture, dairy-free cheese alternative, frozen corn, drained and rinsed black beans, cooked rice, and nutritional yeast. Mix until well combined.

8. 8

   Lay out parchment paper and place about 1 cup of filling in the center of each sheet. Roll tightly, wrapping each burrito in the parchment paper.

9. 9

   Place the wrapped burritos in 1-gallon freezer bags and freeze. To reheat, microwave directly in the parchment paper for about 3 minutes.

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