If you're looking for an alternative to scrambled eggs, this vegan Pesto Tofu Scramble is for you! Loaded with your favorite vegetables and topped with homemade dairy-free basil pesto, it's easy to make in under 30 minutes. Serve this "eggy" dish with toast, fruit, or roasted potatoes for weekend brunch or "breakfast for dinner" any night of the week.
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For a satisfying savory vegan breakfast, you can't beat this Pesto Tofu Scramble. Made with seasoned extra-firm tofu and vegetables like mushrooms and spinach, the mouthwatering vegan pesto sauce gives it extra flavor.
It's delicious served with toast or air fried crispy home fries. Or try it with a stack of vegan banana pancakes for a sweet and savory combination.
However you serve it, this scrambled tofu recipe is sure to become one of your favorite ways to use vegan pesto!
Prefer a softer scramble? Try my Silken Tofu Scramble topped with pesto sauce.
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Why you'll love this recipe
- It's a flavorful vegan alternative to scrambled eggs.
- You can make it in about half an hour.
- The pesto gives it a Mediterranean flair and makes this dish really special.
Ingredients
While you can use whatever vegetables you like to make pesto tofu scramble, I like to use onion, garlic, mushrooms, and baby spinach. Other options include red bell pepper, cherry tomatoes, and chopped greens like kale or Swiss chard. You will also need the following:
- Tofu: I prefer to use extra-firm tofu. If using firm, I recommend using use a simple tool called a tofu press to remove the excess liquid. (Only have a box of silken tofu on hand? Try this silken tofu scramble instead.)
- Turmeric: This spice gives the tofu a subtle flavor and a yellow hue reminiscent of scrambled eggs.
- Nutritional yeast: This deactivated yeast is a salt-free seasoning that gives the tofu a savory flavor.
- Kala namak black salt (optional): While not actually black in color, a few pinches of this salt gives the tofu an eggy flavor.
You will also need a few ingredients to make the homemade vegan pesto sauce:
- Fresh garlic
- Fresh basil leaves
- Lemon juice
- Pine nuts
- Nutritional yeast
- Salt and pepper
- Olive oil
If you would rather make a nut-free pesto, hemp seeds are a great substitute for the pine nuts. Or if pine nuts are unavailable or too expensive, try walnuts in their place. You can also use your favorite variety of pesto such as vegan sun-dried tomato pesto.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- 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 in 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
This tofu scramble with vegan pesto is wonderful with a side of toast.
Or serve it with diner-style air fried home fries or Mediterranean yellow seasoned rice.
It's also delicious with a simple salad like tomato and red onion salad or watermelon tomato basil salad.
And for beverages, it pairs well with coffee or tea including vegan oat milk matcha lattes or iced strawberry matcha lattes.
Storing
Leftover tofu scramble can be refrigerated in an airtight container for 2 to 3 days. Reheat in the microwave, oven, or in a skillet over medium-low heat until heated through.
More vegan tofu recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Vegan Pesto Tofu Scramble
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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*
- 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.
Notes
Nutrition
Nutritional information is an estimation only.
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 eating the vegan Mediterranean diet way! 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!