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)
258 g cooked or 1 can (15 ounces, or 425 g) black beans, rinsed and drained
200 g tofu, crumbled (no need to press)
11 g cooked onion (page 19)
19 g green pepper, minced
175 ml water
Salt and pepper
whole-wheat burrito-sized tortillas
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.
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.
Add any extras you’d like, roll up, and serve.
Scrambled Tofu Breakfast Burrito https://healthyslowcooking.com/scrambled-tofu-breakfast-burrito/