Breakfast Tofu and Bean Burritos

Breakfast Bean and Tofu Burritos

My slow cooker and I have been pretty good friends for a long time, but I’m head-over-heals in love with it now, thanks to Kathy Hester’s newest book, Vegan Slow Cooking for Two or Just for You.

As a fan for many years of larger size slow cookers, I’ve always appreciated being able to prepare family-size batches of soups and stews. So I had my doubts about a small one. Would I use it?  The answer is yes…an emphatic yes, and way more than I could have dreamed.

After just beginning to thumb through Kathy’s new book, I was so inspired that I jumped in the car and screeched right over to Target. I bought not one, but two little 2-quart crock-pots.

This was about three weeks ago. Since bringing home my new little bundles of joy, I have used one – or both – crock-pots almost daily. I never used a slow cooker this much before in my life. Can’t seem to get enough. And every recipe I’ve tried from her book has been a winner.

Hester’s new book is a one-of-a-kind resource, with tons of unique ways to prepare things I never tried to slow cook before. Plus, Kathy helps you adapt each of them to your own preferences.

It’s just hard to overstate how very nice it is to come down to a piping hot breakfast on a cold day, ready and waiting for all of us as our fuzzy slippers meet the kitchen floor.

Kathy’s recipe for Breakfast Tofu and Bean Burritos is my latest favorite. It’s already inspired my own variation below, with extra vegetables, extra seasonings, and crushed tomatoes. It’s out of this world.

Incredibly good for breakfast or brunch with grilled corn tortillas, this makes a fabulous burrito for dinner too, garnished with salsa, avocados, or the toppings of your choice.


1 1/2 cups cooked black beans, or 1 15-ounce can black beans, rinsed and drained
7 ounces extra firm tofu, crumbled (no need to press)
1/2 small onion, diced
1 green or red bell pepper, diced
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
2/3 cup strained bottled tomatoes or tomato sauce
salt and pepper, to taste
4 large (or 8 small) whole wheat or corn tortillas


The evening / night before:  Add black beans through tomatoes to 2-quart slow cooker. Set on low for 9 to 16 hours.

In the morning:  Add salt and pepper to taste. Spoon mixture over warm tortillas and serve.

Garnish with diced avocados, lettuce, tomatoes, onions, cilantro, salsa, hot sauce, or the toppings of your choice.

(Adapted from Vegan Slow Cooking for Two or Just for You, by Kathy Hester)

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

10 thoughts on “Breakfast Tofu and Bean Burritos

  1. Just came upon your site. I love our pressure cooker. Any advice on how to convert the cooking process to a pressure cooker? I guess I am more of an “instant eater”.

    • Hi JJCylk! Thanks for your question. I would suggest using the Sauté setting on your electric pressure cooker to first sauté onions and peppers (in a little bit of water to avoid sticking). Then hit Stop/Cancel once almost tender. Add remainder of ingredients, including seasonings. Select High Pressure for 3 minutes, then after cooking is complete, allow to rest for about 5 minutes and then use Quick Release for remainder of pressure. I haven’t tried it this way yet (but I think I will!) so if you have a chance to experiment please let me know how it goes! : )

  2. Pingback: Homemade Corn Tortillas | Ann Arbor Vegan Kitchen

Leave a Reply