Slow Cooker Scrambled Tofu

Scrambled Tofu Breakfast Burrito

oil-free option* gluten-free option** This recipe uses a 1½- to 2-quart slow cooker (like all the recipes in Vegan Slow Cooking for Two or Just You)
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 1 cup
Calories 1262kcal
Author Kathy Hester


  • 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
  • 3/4 cup 175 ml water
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 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 ¼ of the mixture onto the tortillas.
  • Add any extras you’d like, roll up, and serve.


Calories: 1262kcal | Carbohydrates: 212g | Protein: 78g | Fat: 16g | Saturated Fat: 3g | Sodium: 1774mg | Fiber: 50g | Sugar: 8g