Scrambled Tofu Breakfast Burrito

2.81 from 21 votes

oil-free option* gluten-free option** This recipe uses a 1½- to 2-quart slow cooker (like all the recipes in Vegan Slow Cooking for Two or Just You)

Prep Time10

Cook Time8

Total Time8 10

Course: Breakfast

Cuisine: American

Keyword: slow cooker scrambled tofu, vegan breakfast burrito

Servings: servings

Calories: 117kcal

Author: Kathy Hester

Equipment

2 quart slow cooker

Ingredients

1 1/2 cups black beans , or 1 (15 oz) can drained
7 ounces tofu , crumbled (no need to press)
2 tablespoons cooked onion , or 1/2 teaspoon onion powder
2 tablespoons green pepper , minced
3/4 cup 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
Extras: salsa vegan coran tortillas or flour tortillas, vegan sour cream, Cashew Cream or *Extra-Thick Silken Tofu Sour Cream, shredded vegan cheese (*omit to make oil-fee), lettuce, avocado, etc.

Instructions

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 ¼ of the mixture onto the tortillas, if using burrito sized or smaller amounts to make tacos.
Add any extras you’d like, roll up, and serve.

Notes

Note: This can be eaten in lettuce wraps or by itself.

Nutrition calculation is WITHOUT tortilla because those calories vary so much. Be sure to look on the package and add that in on any program you are using to track for health reasons.

Nutrition