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Slow Cooker Scrambled Tofu Breakfast Burritos

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Here's a super-easy slow cooker breakfast that you can wake up to. It's a change from your daily slow cooker oats and you can even soften your tortillas right over the warm scramble. It's from Vegan Slow Cooking for Two. (Photo by Kate Lewis)

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Slow Cooker Scrambled Tofu Breakfast Burritos 1 Picture

Ingredients

  • oil-free option* gluten-free option**
  • This recipe uses a 1 1/2- to 2-quart slow cooker (like all the recipes in Vegan Slow Cooking for Two or Just You)
  • 1 1/2 cups (258 g) cooked or 1 can (15 ounces, or 425 g) black beans, rinsed and drained
  • 7 ounces (200 g) tofu, crumbled (no need to press)
  • 2 tablespoons (11 g) cooked onion (page 19)
  • 2 tablespoons (19 g) green pepper, minced
  • 3/4 cup (175 ml) water
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 4 whole-wheat burrito-sized tortillas (**use gluten-free)
  • Extras: salsa, vegan sour cream, Cashew Cream (page 28) or *Extra-Thick Silken Tofu Sour Cream (page 28), shredded vegan cheese (*omit to make oil-fee), lettuce, avocado, etc.

Details

Servings 2
Preparation time 10mins
Cooking time 500mins
Adapted from healthyslowcooking.com

Preparation

Step 1

This recipe uses a 1 1/2- to 2-quart slow cooker (like all the recipes in Vegan Slow Cooking for Two or Just You)

The night before: Add black beans through smoked paprika and cook on low for 7 to 9 hours.

In the morning: Taste and add salt and pepper. If your tortillas are stiff, put them one at a time over the mixture in the slow cooker and steam them into submission. Spoon 1/4 of the mixture onto the tortillas. Add any extras you’d like, roll up, and serve.

yield: 4 burritos
per 1-cup (220 G) serving (without burrito shell): 130.7 calories; 3.3 g total fat; 0.5 g saturated fat; 10.7 g protein; 16.2 g carbohydrate; 5.8 g dietary fiber; 0 mg cholesterol
prep time: 10 minutes
cooking time: 7 to 9 hours

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