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    Home » Recipes » Vegan Breakfast Recipes

    Vegan Pesto Tofu Scramble

    By: Amy Katz · Published: Feb 21, 2017 · Last modified: May 8, 2023 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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    Special diet: gluten-free, nut-free option, vegan
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    Plate of tofu scramble with toast and text overlay vegan pesto tofu scramble.

    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 protein-rich 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 a favorite.

    Prefer a softer scramble? Try my Silken Tofu Scramble topped with pesto sauce.

    Jump to:
    • Want to save this recipe?
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storing
    • Recipe FAQs
    • More vegan tofu recipes
    • 📋 Recipe
    • 💬 Comments

    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

    Cutting board with the ingredients needed to make this recipe.

    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.

    Kala Namak Black Salt

    • Non-GMO
    • High in sulfur and iron for a natural egg-like taste
    • Does not contain anti-caking or anti-clumping agents or other harmful additives
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    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.

    Prefer to save time and use a store-bought pesto sauce? I recommend Filippo Berio Vegan Basil Pesto.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Collage of 6 images showing the steps for making this recipe.
    1. Prepare the pesto in a food processor and set aside.
    2. In a skillet, saute the onion and garlic.
    3. Add the spinach and mushrooms, or your choice of vegetables, and continue to saute.
    4. Once the veggies are soft, break the tofu in chunks and add it to the mixture along with the seasonings.
    5. Cook everything together, using your spatula to break up the tofu into crumbles, until heated through.
    6. Remove the skillet from the heat, stir in the pesto, and enjoy.

    Serving suggestions

    Close up image of finished scrambled tofu topped with pesto with toast on the side.

    This tofu scramble with vegan pesto is wonderful with a side of my favorite toasted vegan gluten-free sourdough from Bread SRSLY. Use code VEGGIESSAVETHEDAY for 15% off your first order.

    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.

    Recipe FAQs

    Does tofu scramble taste like eggs?

    While not an exact replacement for scrambled eggs, the seasonings and texture are similar. It's a good choice for vegans and those avoiding eggs.

    Is Kala Namak the same as Himalayan pink salt?

    Kala Namak, also called Himalayan black salt, is made from Himalayan pink salt which is then sealed in a jar with charcoal and fired in a kiln or furnace.

    What does nutritional yeast taste like?

    This savory salt-free seasoning has a slightly cheesy or nutty flavor. It's often used in vegan cheese sauces, on popcorn, and in scrambled tofu.

    More vegan tofu recipes

    • Mediterranean Crumbled Tofu Tacos
    • Plate with serving of casserole and a fork.
      Vegan Breakfast Casserole
    • Bowl of tofu feta.
      4 Ingredient Vegan Tofu Feta
    • Plate with tofu meatballs on it and one in front with a bite taken out of it.
      Tofu Meatballs

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Plate of tofu scramble and toast with a gold fork

    Vegan Pesto Tofu Scramble

    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.
    5 from 40 votes
    Print Pin Rate
    Special diet: gluten-free, nut-free option, vegan
    Course: Breakfast
    Cuisine: American, Fusion, Mediterranean
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 241kcal
    Author: Amy Katz

    Equipment

    • Food Processor

    Ingredients

    FOR THE PESTO:

    • 1 clove garlic, minced
    • 1 cup fresh basil leaves, tough stems removed
    • 1 teaspoon lemon juice
    • 1 Tablespoon pine nuts, (see notes for substitutions)
    • 1 Tablespoon nutritional yeast
    • salt and pepper, to taste
    • 3 Tablespoons olive oil

    FOR THE TOFU SCRAMBLE:

    • 1 Tablespoon 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
    US Customary - Metric
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    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.
    • Heat the olive oil in a large skillet over medium heat. Add the onion and saute until soft and slightly translucent. 
    • Next add the garlic, mushrooms, and spinach. Saute until the mushrooms are soft and the spinach is wilted.
    • 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.
    • Remove the skillet from the heat, stir in the pesto, and serve.
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    Notes

    Pine nut substitutions:
    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.
    Pressing tofu:
    To remove the excess liquid from the tofu, I recommend the EZ Tofu Press.
    Storing:
    Leftover tofu scramble can be covered and refrigerated for 2-3 days. Reheat in the microwave, oven, or in a skillet over medium-low heat until heated through.
     
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    Nutrition

    Calories: 241kcal | Carbohydrates: 8g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Sodium: 80mg | Potassium: 472mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1021IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 3mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    1. Paul E Downs

      March 09, 2021 at 9:34 am

      5 stars
      Thanks again for these recipes! Always looking for tasty meals!

      Reply
      • Amy Katz

        March 09, 2021 at 10:22 am

        You're welcome, Paul! I'm glad you are enjoying them.

        Reply
    2. JoAnn M Lakes

      May 13, 2019 at 10:37 am

      5 stars
      Kala Namak loses its potency with heat. Add at the end before the pesto. Check the flavoring then add the pesto.
      Love your recipes!

      Reply

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