Scrambled Tofu Breakfast Burrito from Vegan Slow Cooking for Two or Just You


Photo by Kate Lewis, Copyrighted by Fair Winds Press

The Vegan Slow Cooker for Two or Just You comes out tomorrow so will you join me in some overnight breakfast burritos to celebrate?

Sometimes even I need a change from oatmeal. Make this burrito filling right before you go to bed, and it will even let you sleep in. (Add extra water if you’ll sleep in longer than 9 hours.) If you have leftovers, prep extra burritos and store in fridge or freezer for busy weekday mornings.

Here’s more breakfast dishes from The Vegan Slow Cooker for Two or Just You:

  • Pear Rose Cardamom Oatmeal
  • Pumpkin Caramel Breakfast Barley
  • Chocolate Pumpkin Brownie Breakfast Quinoa
  • Pumpkin Polenta
  • Winter-Spiced Butternut Squash Pecan French Toast
  • Overnight Tofu Root Vegetable Hash
  • Wake Up to Bananas Foster for Breakfast
  • Vanilla Hazelnut Creamer
  • Blueberry Coconut Coffee Creamer
  • Apple Chai Oat Groats
  • Indian Carrot Halwa Oatmeal

Scrambled Tofu Burrito
oil-free option* gluten-free option**

This recipe uses a 1 1/2- to 2-quart slow cooker (like all the recipes in Vegan Slow Cooking for Two or Just You)

1 1/2 cups (258 g) cooked or 1 can (15 ounces, or 425 g) black beans, rinsed and drained
7 ounces (200 g) tofu, crumbled (no need to press)
2 tablespoons (11 g) cooked onion (page 19)
2 tablespoons (19 g) green pepper, minced
¾ cup (175 ml) water
½ teaspoon ground turmeric
¼ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon smoked paprika
Salt and pepper, to taste
4 whole-wheat burrito-sized tortillas (**use gluten-free)

Extras: salsa, 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 1/4 of the mixture onto the tortillas. Add any extras you’d like, roll up, and serve.

yield: 4 burritos
per 1-cup (220 G) 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
prep time: 10 minutes
cooking time: 7 to 9 hours


  1. Tofu scrambles are one of my all time favorite meals (not just for breakfast!). I never would have thought to start it cooking the night before. I guess I’ll have to drag out my slow cooker and check out your cookbook!

  2. dorothy mora says:

    kathy i only have 1 slow cooker and it’s larger- i’m moving and was going to sell my slihtly smaller one as i have a smaller space. is there a way to “adjust” the cooker or the resipe to accommodate the recipes in your new book?

    • Kathy Hester says:

      I know some people who have used a 2 quart pyrex dish in a larger slow cooker. You’d want to fill the cooker with water to about 2 inches below the pyrex. Some people have had mixed results but the people it worked for love it.

  3. I love this idea! And the other breakfast recipes sound sooooo good!

  4. I can’t wait to get my hands on this book – I pre-ordered it from Amazon. Now all I have to do is pull out my Crock Pot, give it a rinse (it’s been a while since I’ve used it) and I’ll be ready to go!

  5. what a great touch with the smoked paprika. Thanks for the recipe. Looks delish!

  6. debbie stevenson says:

    I don’t eat soy, what can you suggest to replace the tofu with? potatoes?

  7. Hi Kathy–this is fantastic! I have been experimenting with making Burmese style chickpea or yellow lentil tofu, which I posted about on my blog recently. I usedit in this recipe. It’s softer than soy tofu, but gave this a creamy texture. I didn’t want to wait to eat it for breakfast so I made it at noon, cooked it on high in my little crock pot and ate for dinner on corn tortillas with fixins’. I will make it again. Thanks!!

  8. I’m excited to try this recipe out! Just one question – it says to add cooked onion (page 19). Could you please clarify if this done on the stovetop first or in the slow cooker before everything else is added? Thanks!

    • Kathy Hester says:

      I usually saute a large onion and freeze it in ice cube trays to use in these smaller slow cooker recipes. So if you want to put it together now you’d need to saute them on the stove. Or you could leave them out or sub onion powder.

      I hope this helps!

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