Sometimes we all need a kitchen side kick and nothing beats waking up to a warm breakfast already cooked! This slow cooker black bean and tofu breakfast is packed with protein, healthy fats and flavour - thanks to Mother Raw Vegan Queso Dip.
1 14 oz. can black beans (rinsed and drained)
1 16 oz. package extra firm tofu (crumbled, no need to press)
1 red bell pepper, chopped
½ cup salsa
½ cup water
½ tsp turmeric powder
¼ tsp garlic powder
¼ tsp cumin
½ tsp smoked paprika
⅛ to ¼ tsp black salt (for an eggy taste, optional but recommended)
¼ tsp kosher salt
Add all ingredients (except toppings) to a slow cooker, stir and cook for 6 hours on low.
In the morning, when ready to serve, add in the Mother Raw Vegan Queso Dip and stir.
When ready to serve, heat tortillas, top with bean and tofu mixture, mashed avocado and cilantro. Add extra salsa or queso if your heart desires. This dish not only requires minimal effort, but it is also jam packed with protein and fun to assemble!