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    Home » Recipes » Vegan Breakfast Recipes

    Best Vegan Tofu Scramble Recipe with Pesto

    By: Amy Katz · Published: Feb 21, 2017 · Last modified: Sep 16, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free option, vegan

    Learn how to make the best tofu "scrambled eggs" loaded with your favorite vegetables and topped with homemade pesto 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.

    Overhead of plate with pesto scrambled tofu and toast with gold fork and purple napkin

    There's nothing like a leisurely weekend breakfast with your favorite foods like waffles or easy vegan pancakes and large cups of coffee or tea. And when I want a savory meal instead of sweet, this easy tofu scramble recipe is my go-to.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storage
    • FAQ
    • More unique 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 this tofu scramble, I like to use onion, garlic, mushrooms, and spinach. Other options include red bell pepper and chopped greens like kale or Swiss chard. Then you will 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
    Buy from Amazon

    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.

    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, until heated through.
    6. Remove the skillet from the heat and stir in the pesto.

    Serving suggestions

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

    While this dish is delicious on its own for breakfast or dinner, you can also try it with sides such as the following:

    • Toasted vegan gluten-free sourdough from Bread SRSLY.
    • Air Fryer Home Fries
    • Tomato Onion Salad
    • Watermelon Tomato Salad
    • Mediterranean Yellow Rice

    Storage

    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.

    FAQ

    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 unique tofu recipes

    Looking for more ways to enjoy tofu? Try some of these vegan favorites:

    • Mediterranean Crumbled Tofu Tacos
    • Vegan Breakfast Casserole
    • Tomato Basil Cucumber Salad with Tofu Feta
    • Air Fryer Sticky Orange Tofu

    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

    Best Vegan Tofu Scramble Recipe with Pesto

    Learn how to make the best tofu "scrambled eggs" loaded with your favorite vegetables and topped with homemade pesto in under 30 minutes.
    5 from 4 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free option, vegan
    Course: Breakfast
    Cuisine: American, Fusion, Mediterranean
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 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 pest 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.

    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.

    More Vegan Breakfast Recipes

    • 5 Ingredient Chocolate Smoothie
    • Banana Matcha Smoothie
    • Matcha Overnight Oats
    • Strawberry Matcha Latte
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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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