Roma B

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soyrizo breakfast burritos meal-prep for only $17 (plant-based) 🌯🌱🔥 trader joe’s edition makes 5 burritos 🌯🌯🌯🌯🌯 ~21g protein per burrito ~30 minutes total cost = $17
 Ingredients & prices from Trader Joe’s ✨
Large Flour Tortillas – $2.29
Shredded Vegan Cashew Mozzarella – $3.99
Yellow Diced Onions – $1.69
Vegan Soy Chorizo – $2.99
Hot Sauce (Habanero) – $3.69
Organic Tofu, pressed and crumbled – $2.49
 Instructions ✨ Prep Tofu 
Press tofu to remove excess water
Cut tofu into pieces (easier to crumble over skillet) Cook Filling
Heat oil in a pan over medium heat
Add tofu and crumble it into small pieces, cooking until slightly golden
Add Soy Chorizo and break it apart, cook for an additional 5 minutes Add in half bag of onions
Mix in hot sauce until fully combined Assemble Burritos
Lay out tortilla
Spoon filling down the center
Sprinkle with cashew mozzarella
Fold sides and roll tightly Pan Sear Burritos Store & Serve
Wrap burritos in foil or parchment paper
Refrigerate for up to 5 days or freeze for up to 1 month
Reheat in microwave or bake at 350°F until warmed through
 follow me for more budget-friendly easy vegan meal-preps & recipes 🫡🌱🫶🏽 #vegan #veganfood #veganrecipe #traderjoes #mealprep

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everything that’s in the 2026 holiday feast box from @Next Level Veggie Grill all comes oven-ready (took me about an hour to bake everything) 🫡 ✨ preorders open october 23!
✨ use code FEASTWITHROMA for 10% off early bird orders placed by november 1
✨ first pickup date is november 13
✨ you can order the full feast, add desserts, or choose your favorites à la carte (I got the full feast to show you all) dessert options include organic holiday apple crumble, classic carrot cake, belgian chocolate cake, and pumpkin spice mini bundt cakes 🍰 follow me for more plant-based holiday food finds & save this for your holiday planning 🫶🏽 #vegan #veganfood #losangeles #veganrecipe #vegantiktok

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thai peanut crispy tofu sandwich (vegan & high-protein) 🥜🌱 makes 2 sandwiches ~ 55g protein per sandwich Ingredients ✨ Crispy Tofu Cutlets 1 block high-protein extra-firm tofu (~70g protein)
1 cup unsweetened plant milk
1 tbsp ground flaxseed + 3 tbsp water (flax egg)
1 cup panko breadcrumbs
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp ground ginger
1 tsp salt
1/2 tsp black pepper
1/2 cup neutral oil (for shallow frying) Thai Peanut Sauce 2/3 cup creamy peanut butter (adds ~18g protein) 
3 tbsp coconut aminos
1 lime, juiced
3 tbsp maple syrup
1 tbsp sriracha
2 tsp rice vinegar
2 small garlic cloves, grated
1/3 cup warm water (add gradually, as needed) Sandwiches 2 sandwich rolls
1 cucumber, thinly sliced
1 cup shredded carrots
Fresh cilantro
Crushed roasted peanuts garnish Instructions ✨ Prep the Tofu: Drain tofu and pat dry. Slice the block into 4 even rectangles/slabs Prepare the Breading: Mix ground flaxseed with water and let sit for 5 minutes to thicken. Whisk together the plant milk and flax egg in one bowl. In a separate bowl, combine panko, flour, garlic powder, ground ginger, salt and black pepper. Bread the Cutlets: Dip each tofu slab into the wet mixture, letting excess drip off, then press firmly into the breadcrumb mixture until coated on all sides. Fry the Cutlets: Heat neutral oil in a skillet over medium heat. Shallow-fry each cutlet for 3–4 minutes per side until golden and crispy. Make Thai Peanut Sauce: Mix peanut sauce ingredients. Prep the Rolls: Lightly toast until golden. Assemble: Spread Thai peanut sauce, crushed peanuts, shredded carrots, two crispy tofu cutlets, sliced cucumber, fresh cilantro, and more peanut sauce drizzle. follow me for more plant-based recipes 🫶🏽🌱 @USA Peanuts #vegan #veganfood #plantbased #veganrecipe #tofu