Photo by Kate Lewis, Copyrighted by Fair Winds Press
Sometimes even I need a change from oatmeal. Make this burrito filling right before you go to bed, and it will even let you sleep in. (Add extra water if you’ll sleep in longer than 9 hours.) If you have leftovers, prep extra burritos and store in fridge or freezer for busy weekday mornings.
Table of Contents
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Get more recipe for your 1 1/2 to 2 quart slow cookers:
- in my book, The Vegan Slow Cooker for Two or Just You
- 6 Vegan Slow Cooker Recipes for 2-Quart Crockpots
- Slow Cooker Lentil Quinoa Taco Filling
Scrambled Tofu Breakfast Burrito
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)
Equipment
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
Calories: 117kcalCarbohydrates: 17gProtein: 10gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 37mgPotassium: 335mgFiber: 6gSugar: 1gVitamin A: 121IUVitamin C: 4mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!
Debbie @ Live from La Quinta says
Tofu scrambles are one of my all time favorite meals (not just for breakfast!). I never would have thought to start it cooking the night before. I guess I’ll have to drag out my slow cooker and check out your cookbook!
dorothy mora says
kathy i only have 1 slow cooker and it’s larger- i’m moving and was going to sell my slihtly smaller one as i have a smaller space. is there a way to “adjust” the cooker or the resipe to accommodate the recipes in your new book?
Kathy Hester says
I know some people who have used a 2 quart pyrex dish in a larger slow cooker. You’d want to fill the cooker with water to about 2 inches below the pyrex. Some people have had mixed results but the people it worked for love it.
Krista says
I love this idea! And the other breakfast recipes sound sooooo good!
Kathy Hester says
Thank you!
Nancy says
I can’t wait to get my hands on this book – I pre-ordered it from Amazon. Now all I have to do is pull out my Crock Pot, give it a rinse (it’s been a while since I’ve used it) and I’ll be ready to go!
Kathy Hester says
Awesome!
Christine | Oatmeal Bowl says
what a great touch with the smoked paprika. Thanks for the recipe. Looks delish!
debbie stevenson says
I don’t eat soy, what can you suggest to replace the tofu with? potatoes?
thanks
debbie
Kathy Hester says
You could add extra beans and potato chunks would work too.
Maria says
Hi Kathy–this is fantastic! I have been experimenting with making Burmese style chickpea or yellow lentil tofu, which I posted about on my blog recently. I usedit in this recipe. It’s softer than soy tofu, but gave this a creamy texture. I didn’t want to wait to eat it for breakfast so I made it at noon, cooked it on high in my little crock pot and ate for dinner on corn tortillas with fixins’. I will make it again. Thanks!!
Mandy says
I’m excited to try this recipe out! Just one question – it says to add cooked onion (page 19). Could you please clarify if this done on the stovetop first or in the slow cooker before everything else is added? Thanks!
Kathy Hester says
I usually saute a large onion and freeze it in ice cube trays to use in these smaller slow cooker recipes. So if you want to put it together now you’d need to saute them on the stove. Or you could leave them out or sub onion powder.
I hope this helps!
Wren says
Sorry, but we made this last night and it was virtually tasteless. I had to add lots of things to make it edible. Won’t be making this again.
Wendy says
Loved it!
Janet says
Is it possible to do this in a 6qt Ipot set on slow cooking, Hi pressure? I’ve found that LO doesn’t work very well if at all. I don’t have a slow cooker anymore!
Michelle Giroux says
Could this be like tripled in a large.xeocmpkt to feed more people? (:)
Michelle Giroux says
I meant large crockpot.
Cheryl says
Hi Kathy. I just want to let you know how much I appreciate your recipes and cookbooks. My house burned down two weeks ago. (OMG! I lost about 250 cookbooks!) The first two I have already ordered to replace are your Crockpot for Two and Instant Pot.
Kathy Hester says
I’m so sorry about your house!
Art says
1828 calories per serving?!?!?!?! Is that a typo?
Carla says
What kind of tofu do you suggest – extra firm, firm or does it matter?
Kathy Hester says
Any kind but silken.