Here's the hill I'm staking my spatula on: pesto makes everything better, tofu included. My basil pesto tofu proves it, and this scramble takes it to breakfast.
Loaded with your choice of vegetables and topped with dairy-free pesto, this pesto tofu scramble is the perfect alternative to scrambled eggs. It's ready in under 30 minutes.
Enjoy this "eggy" scramble with toast, fruit, or roasted potatoes for your breakfast, weekend brunch, or breakfast for dinner any night of the week.
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Tofu scramble plus pesto… yummy! Thanks so much for your fabulous, tasty recipes. I really appreciate that you put the measurements in the instructions as well; bonus points!
- Judy
Ingredients
- Tofu: Extra-firm tofu or pressed firm. Prefer silken tofu? Try my silken tofu scramble instead
- Vegetables: I like using mushrooms and spinach along with onion and garlic
- Turmeric: For subtle flavor and yellow color that will remind you of scrambled eggs
- Nutritional yeast: A salt-free seasoning for a savory flavor
- Kala namak black salt: For eggy flavor (optional)
- Vegan pesto sauce: Make my quick homemade dairy-free basil pesto with olive oil, garlic, lemon juice, pine nuts, nutritional yeast, and salt and pepper (or use your favorite store-bought version)
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make tofu scramble with pesto
- Prepare the pesto in a food processor and set aside.
- In a skillet, saute the onion and garlic.
- Add the spinach and mushrooms, or your choice of vegetables, and continue to saute.
- Once the veggies are soft, break the tofu into chunks and add it to the mixture along with the seasonings.
- Cook everything together, using your spatula to break up the tofu into crumbles, until heated through.
- Remove the skillet from the heat, stir in the pesto, and enjoy.
Serving suggestions
Just like scrambled eggs, pesto tofu scramble pairs well with classic breakfast dishes. Try it with these favorites, made vegan, of course:
- Toast, air-fried crispy home fries, and fresh fruit
- A stack of vegan banana pancakes for a sweet-and-savory combination
- Coffee, tea, or a vegan oat milk matcha latte
Perfect for breakfast-for-dinner, leisurely weekends, and sharing with friends.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Vegan Pesto Tofu Scramble
Equipment
- food processor
Ingredients
For the pesto:
- 1 cup fresh basil leaves, tough stems removed
- 1 clove garlic, minced
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon pine nuts, (or substitute walnuts or hemp seeds)
- 1 Tablespoon nutritional yeast
- 1 teaspoon lemon juice
- salt and pepper, to taste
For the tofu scramble:
- 1 Tablespoon extra virgin olive oil
- ½ onion, chopped
- 1 clove garlic, minced
- 1 cup white or brown mushrooms, sliced
- 1 cup spinach leaves, roughly chopped, or baby spinach leaves
- 1 pound extra-firm tofu, (drained and pressed to remove excess liquid)
- ½ teaspoon turmeric
- 2 Tablespoons nutritional yeast
- a few pinches Kala Namak black salt, (optional)
- salt and pepper, to taste
Instructions
- Prepare the pesto by combining all the pesto ingredients in the bowl of a food processor. Pulse, scraping down the sides of the bowl as necessary, until combined but not completely smooth. Set aside.1 cup fresh basil leaves, 1 clove garlic, 3 Tablespoons extra virgin olive oil, 1 Tablespoon pine nuts, 1 Tablespoon nutritional yeast, 1 teaspoon lemon juice, salt and pepper
- Heat the olive oil in a large skillet over medium heat. Add the onion and saute until soft and slightly translucent.1 Tablespoon extra virgin olive oil, ½ onion
- Next add the garlic, mushrooms, and spinach. Saute until the mushrooms are soft and the spinach is wilted.1 clove garlic, 1 cup white or brown mushrooms, 1 cup spinach leaves
- Crumble the tofu over the vegetables and add the turmeric, nutritional yeast, and Kala Namak (if using), and salt and pepper. Stir well to combine. Cook until the tofu is heated through.1 pound extra-firm tofu, ½ teaspoon turmeric, 2 Tablespoons nutritional yeast, a few pinches Kala Namak black salt, salt and pepper
- Remove the skillet from the heat, stir in the pesto, and serve.
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Notes
Nutrition
Nutritional information is an estimation only.
Laura says
If I chose to take the lazy way out and use premade or store-bought pesto, how much should I use for this recipe?
Amy Katz says
Half a cup will be plenty.
Joy says
Amy, you have taught me such a lovely healthy 5 star Mediterranean style way of eating over the years. I do not believe there is a day I do not bring to the table something you have shown me how to make simple and delicious. Last week it was asparagus cashew pasta that was new to me and that is now in my file. This pesto tofu will be this week's new one for Easter brunch. I already know its 5 star!
Thank you for your creative mind and great recipes.
Amy Katz says
Joy, I am so pleased you are enjoying this way of eating! Your kind words have made my day. 🙂
Judy says
Tofu scramble plus pesto… yummy! Thanks so much for your fabulous, tasty recipes. I really appreciate that you put the measurements in the instructions as well; bonus points!
Amy Katz says
Thanks Judy! And I'm glad you find the associated ingredients helpful. 🙂
Paul E Downs says
Thanks again for these recipes! Always looking for tasty meals!
Amy Katz says
You're welcome, Paul! I'm glad you are enjoying them.
JoAnn M Lakes says
Kala Namak loses its potency with heat. Add at the end before the pesto. Check the flavoring then add the pesto.
Love your recipes!