Almond Thai Vegan Freezer Burritos
These vegan freezer burritos are stacked with roasted tofu, vibrant veggies, and a zesty almond Thai dressing, all wrapped in a whole wheat tortilla. Protein-rich tofu, hearty rice, starchy sweet potatoes, and nutritious veggies make for such a flavorful filling with lots of texture and 35g of protein per burrito! They are perfect for meal prep, freezer-friendly, and easy to reheat for a quick and satisfying plant-based meal.
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Why You’ll Love This Thai Freezer Burritos Recipe
Protein-Packed Alternative to Takeout – Unlike takeout wraps and burritos loaded with dairy, meats, and other unhealthy ingredients, these vegan burritos are full of mouthwatering flavours and packed with nutrients. Tofu adds a wealth of plant-based protein, nutrient-dense veggies like broccoli and sweet potatoes bring in good antioxidants, while whole wheat tortillas deliver a healthy dose of fibre.
Freezer-Friendly and Perfect for Meal-Prep – These breakfast burritos are an incredibly healthy and delicious hack to stack your freezer with an entirely plant-based meal that can be reheated in minutes, especially in a morning rush.
Kid-Friendly – There can’t be a better hack to trick those little picky eaters into getting their daily veggie dose and nutritional intake than these make-ahead vegan burritos. Even better, the freezer-friendly aspect makes them an excellent option to toss these healthy freezer burritos into their lunches.
Versatile – With lots of variations and flavour combinations, this Vegan Freezer Burritos recipe is highly customizable and allows you to roll in your favourite veggies or add some cooked quinoa or black beans for extra protein and fibre.
How to Make Vegan Freezer Burritos
Prepare the Tofu and Veggies
Rip the tofu into bite-sized pieces, toss in cornstarch and salt, and spread on a large baking sheet.
Cut the onion, sweet potato, carrot, and bell pepper. Mix with broccoli florets and shredded cabbage.
Roast
Spread the veggies on one or two baking sheets. Bake the tofu and veggies for 35-40 minutes, tossing halfway through.
Cook the Rice
Follow the package directions to cook 1 cup of dry rice.
Make the Almond Thai Dressing
Combine almond butter, rice wine vinegar, lemon juice, Sriracha, garlic, ginger, maple syrup, and soy sauce in a blender. Blend until smooth.
Assemble the Burritos
Let the tofu, veggies, and rice cool. Distribute the tofu, veggies, and rice onto tortillas. Drizzle the almond Thai dressing over the ingredients.
Wrap and Store
Roll up the tortillas and wrap them in foil or parchment paper. Place the wrapped burritos in the fridge or freezer.
How to Reheat Vegan Freezer Burritos
Microwave and Air Fry: I personally love to enjoy them crispy, and to achieve that, the microwave and air fry method works best. Just remove the foil, microwave for 5 minutes to defrost, then air fry for 7 minutes until crispy.
Microwave Only: You can also use the microwave-only method but the burritos will be more on the soggy side. Remove the foil and microwave the burritos for 4-5 minutes, flipping halfway through.
Air Fryer: Or just air fry them at 350°F with foil for 10 minutes, then without foil for 4 minutes.
Oven: You can also use your oven to reheat freezer burritos. At 400°F with foil for 15-20 minutes, then without foil for 5 minutes to crisp.
Recipe Tips for Vegan Freezer Burritos
Make Them Gluten-Free: Use gluten-free tortillas instead of whole wheat tortillas to make gluten-free freezer burritos. Ensure all other ingredients, like soy sauce, are gluten-free.
Make Them Nut-Free: Substitute the almond butter with sunflower seed butter or tahini to make the burritos nut-free.
Adjust the Spice Level: If you prefer a milder flavour, reduce the amount of Sriracha in the almond Thai dressing. Alternatively, add more if you like it spicy.
More Vegan Recipes You’ll Love
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Almond Thai Vegan Freezer Burritos
Ingredients
- 1 cup uncooked rice
- 6 medium 10-inch whole wheat tortillas
For the Tofu
- 2 blocks of extra firm tofu
- 2 tbsp cornstarch
- Salt to taste
Roasted Veggies
- 1 onion
- 1 sweet potato
- 1 carrot
- 2 cup broccoli florets
- 1 bell pepper thinly sliced
- 1.5 cup shredded purple cabbage
- 1.5 cup green cabbage
Almond Thai Dressing
- ½ cup almond butter
- 1 tbsp Rice wine vinegar
- ½ lemon juice
- 2 tsp Sriracha
- 2 Garlic
- 2- inch ginger
- 1 tbsp Maple syrup
- 2 tbsp soy sauce
Instructions
- Rip your tofu into bite-sized pieces, add to a bowl, and toss in cornstarch and salt. Spread over a large baking sheet.
- Slice your veggies and add to one extra-large baking sheet or 2 regular-sized baking sheets.
- Bake your tofu and veggies at 425f for 35-40 minutes, tossing halfway through.
- Cook one cup of dry rice according to package directions.
- Make your dressing in a small blender.
- Wait for everything to cool, then divide all your ingredients into 6 tortillas.
- Wrap in foil or parchment paper, then place in the fridge or freezer until you are ready to enjoy