Tofu Breakfast Burritos

1. Drain tofu. Remove as much excess liquid as possible by pressing between paper towels.
2. In a large skillet, heat oil to medium and add the block of tofu. Use a spoon or spatula to "chop" the tofu.
3. Add seasonings and continue "chopping" and stirring until all of the tofu is seasoned.
4. Continue cooking for 8-10 minutes, until all of the tofu is hot.
5. Warm Mission tortillas until they are soft and pliable. Spoon in tofu. Add salsa, black beans, onion, and cheese if desired.
6. Fold in the ends and wrap up the burritos! Arrange in a gallon freezer bag and store up to 2 months.

Egg Version

1. In a large bowl, crack eggs and whisk together. Add seasonings and mix to combine.
2. In a large skillet, heat oil to medium and pour in the eggs. Cook for 6-10 minutes, scrambling and chopping with spatula, until eggs are fully cooked.
3. Warm Mission tortillas until they are soft and pliable. Spoon in tofu. Add salsa, black beans, onion, and cheese if desired.
4. Fold in the ends and wrap up the burritos! Arrange in a gallon freezer bag and store up to 2 months.

To Reheat

1. From frozen, preheat oven to 350º and bake 35 minutes.
2. From refrigerator – I like to thaw in the fridge overnight for quicker reheating – preheat oven to 350º and bake 15 minutes.