Breakfast · CrockPot/Slow Cooker · Favorite · Gluten Free · Holiday · Hot · Sides · Vegan · Vegetarian

Slow Cooker Tomato Breakfast Beans

I became addicted to British-style breakfast beans on toast after a friend introduced me to the glory of Heinz beans. They are traditionally difficult to find in American stores (and when you do, they are $4 a can!) so instead of buying, I devised a way to make a healthier (and way less expensive) version instead.

Beans and toast are a weekend staple. We make them at home for breakfast, and I always get a cup when I go to our favorite diner (Boston baked beans are everywhere in/around Boston). Most of the canned beans have an insane amount of sodium- one little can can have up to 150% of your daily amount, and are way too sweet for people who avoid added sugars. So we skip the cans and make this instead.

Put everything together in a crockpot Friday night before bed, and when you wake up breakfast is all but served!

Slow Cooker Tomato Breakfast Beans

Prep Time: 5 minutes
Cook Time: 8-10 hours (no maintenance required!)


1 lb dried navy beans
1 28 oz can crushed tomatoes
1 8oz can tomato paste
3 cups water
1 onion, peeled and diced
8 cloves garlic
4 tbsp Worcester sauce
1 tablespoon sugar (optional)
10 sprigs fresh thyme and rosemary
2 bay leaves
black pepper to taste
1-2 tbsp olive oil (optional)


Place all ingredients in crockpot, and cook on low for 8-10 hours. Before serving remove bay leaves, and add a drizzle of olive oil to the top, if using.

Eat over toast, cooked pasta, or just plain!  Also great as a side for a BBQ.

Breakfast · Cold · For Entertaining · Gluten Free · Holiday · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Tofu Feta ‘Cheese’

I love making tofu feta on a Friday afternoon, and letting in marinate in the fridge overnight for a yummy breakfast on a Saturday or Sunday. I serve the tofu feta with fresh tomatoes and sliced basil, and its like a healthy caprese salad! This marinated tofu is surprisingly flavorful, and will please even tofu haters. If I have any extra from the weekend I like to throw it on Monday’s salad for lunch.

Marinated Tofu Feta


1 block of tofu
1/4 cup water
1/4 cup fresh squeezed lemon juice
2 1/2 tablespoons of white miso paste
2 tablespoons of apple cider vinegar
1 teaspoon dried oregano


I like to start by pressing the tofu to get rid of the packaged water in it. If you’re fancy and have a tofu press, good for you. If not, do what every good librarian does: place the tofu between two places and press it with the heaviest book you have! Encyclopedias and dictionaries recommended 🙂

After about 30 minutes, drain any water that is pressed out, and cube the tofu into bite sized pieces. In a shallow baking dish or bowl (I’ve used tupperwear too), mix in the rest of the ingredients until the tofu is covered in the marinade.

If possible, make this a day or two before serving, so all the flavors have time to soak in. Serve with Tofu Feta Caprese Salad, a vegan cheese board, on toast, or crumble on a salad.