Slow Cooker Scrambled Tofu Breakfast Burritos

By Kathy_Hester

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)

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.

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