With the holiday season here, you may end up with a bunch of leftovers from all the year-end parties, Christmas dinners, and big family get-togethers.
Don't throw it all away! Instead, donate edible leftovers to your local soup kitchen or charity, or find ways to make meals with leftovers, stretching your food budget and reducing food waste. Did you know that nearly 40% of all food is wasted in the USA?!
Making burritos is one yummy way of stretching your leftovers and not throwing away that broccoli you meant to eat.
These burritos are stuffed with protein-packed tofu and a good dose of veggies, contributing to your daily veggie intake recommendation. They are perfect for enjoying any time of the day!
empty-out-the-fridge burrito recipe
- 1 container of extra firm non-GMO tofu
- 1 Large peeled potato
- Any leftover veggies in your fridge (bell pepper, onion, mushrooms, tomatoes, broccoli, garlic, etc.)
- 1 teaspoon of turmeric
- 1/4 teaspoon of garlic powder (or to taste)
- Salt to taste
- Pepper to taste
- Salsa of your choice (we love Chip Magnet Salsa)
- Wraps of your choice.
- Chop the potato into half-inch cubes and toss with oil, salt, & pepper.
- Bake in the oven at 350F until browning on the bottom and soft (10-20 mins depending on potato size). Check with a fork every 5-10 mins if unsure.
- Next, drain the tofu cube, cut it into sections, and press it dry with paper towels.
- Chop all of your veggies either into small pieces or fajita-sized pieces.
- Cook on a pan on medium heat for 5 -10 minutes (depending on the size of the veggie pieces).
- In a separate pan, crumble with your hands the tofu to make scrambled "eggs."
- Add salt, pepper, garlic powder, onion powder, and turmeric (for color). Cook for 5-7 minutes.
- Once your veggie and tofu "eggs" are done, and the potatoes are done cooking, add them all into your wrap!
- Add additional ingredients such as salsa, avocado, sour cream, or hot sauce. Eat & enjoy!