I am so excited to share this vegan breakfast burrito recipe with you because I LOVED IT! Don’t ask me why I haven’t tried tofu scramble before, maybe it’s because all others pale in comparison to this flavorful slow cooker version, which comes from Kathy Hester’s latest cookbook, Vegan Slow Cooking for Two or Just for You.
Had I known what a challenge it would be to photograph breakfast burritos, I wouldn’t have chosen this recipe to share with you. But I’m so glad I didn’t know–the photos turned out fine and the recipe turned out AMAZING. Not only does it look like scrambled eggs, it somehow tastes like it too. And it was so easy. Throw it all in the slow cooker the night before, wake up and dig in! For a gluten-free option, simply use gluten-free tortillas or skip the tortillas and just enjoy the filling on its own! Adding extras like salsa, vegan sour cream, avocado and shredded vegan cheese take it to the next level. Kathy even included recipes for two different vegan sour creams in the book. I’ll bet these Butternut Squash Frijoles would be great in this burrito, too! Enjoy!
Vegan Breakfast Burrito Recipe
Yields: 4 burritos
Nutritional Information: per 1-cup 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
Important: This recipe uses a 1.5- to 2-quart slow cooker
- 1½ cups cooked or 1 15-oz can black beans, rinsed and drained
- 7 oz tofu, crumbled (no need to press)
- 2 Tbsp sautéed diced onions (you can use raw onions, but the onion flavor won’t meld in as well)
- 2 Tbsp green pepper, minced
- ¾ cup water
- ½ tsp ground turmeric
- ¼ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp smoked paprika salt and pepper, to taste
- 4 whole-wheat burrito-sized tortillas (use gluten-free if desired)
Optional Extras: salsa, vegan sour cream, shredded vegan cheese, lettuce, avocado, or other fresh veggies
The Night Before
Step 1: Add black beans through smoked paprika and cook on low for 7 to 9 hours.
In The Morning
Step 1: Taste and add salt and pepper if necessary.
Step 2: 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. This vegan breakfast burrito recipe was updated 9/3/17.
Up Next: Vegan Pumpkin Oatmeal Cookies