Tofu Scramble Recipe with Pesto

This Tofu Scramble Recipe with Pesto is easy to make in under 30 minutes with your favorite vegetables. The vegan basil sauce gives it extra flavor. In fact, this could be the best tofu scramble you’ve ever tasted. It’s hearty and packed with protein. In addition, this Mediterranean tofu scramble is also delicious for dinner.

I love meals that can be served any time of day.

While we often see tofu scrambles served at breakfast in restaurants with a side of hash browns, I also enjoy this recipe for lunch or dinner.

I might serve the pesto scramble with a side of Air Fryer French Fries, Tomato Onion Salad, or Cannellini Bean Salad with Sun-Dried Tomatoes.

This high-protein entree goes well with just about everything!

Tofu breakfast scramble ingredients

For the vegan scramble part of this recipe you will need the following ingredients:

• olive oil for sauteing
• onion
• fresh garlic
• vegetables such as spinach and mushrooms
• extra-firm tofu
• turmeric 
• nutritional yeast
• kala namak black salt (optional)
• salt and pepper

My favorite vegetables to use in this tofu scramble recipe are mushrooms and spinach.

But other options include red bell peppers, broccoli, and kale.

The seasonings are to give the tofu and egg-like appearance and flavor.

While it won’t taste exactly like scrambled eggs, the turmeric gives the tofu a yellow color.

And nutritional yeast gives it a savory flavor.

Finally, the kala namak salt, which isn’t actually black in color, has a flavor reminiscent of eggs. 

Be careful though because a little goes a long way.

How to make pesto

While traditionally Italian pesto alla genovese is made with a mortar and pestle, it’s really quick and easy to make a batch in your food processor.

For this vegan pesto you will pulse the following ingredients:

• fresh garlic
• basil leaves
• lemon juice
• pine nuts
• nutritional yeast
• salt and pepper
• olive oil

The nutritional yeast (also known as “nooch”) takes the place of cheese in this version.

And 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.

Once you pulse the ingredients a few times, use a spatula to scrape down the sides of the food processor bowl, then pulse again.

The pesto should still have some texture from the basil leaves rather than being perfectly smooth.

This fresh sauce is also delicious on pasta and roasted vegetables, so you may want to make a double batch and refrigerate what you don’t use in this tofu scramble recipe for later use.

It will keep for a couple of days.

Preparing the tofu

The first step in making this easy tofu scramble recipe is the remove the excess water from the tofu.

This will result in better flavor and texture.

My preferred method is to use a simple tool called a tofu press.

But if you don’t have this inexpensive gadget, you can follow the instructions in the article How to Press Tofu.

How to make this tofu scramble recipe

Once the tofu has been pressed, it’s time to get out the skillet and cook the scramble.

1. Saute the onion in a little olive oil.
2. Add garlic, spinach, and mushrooms (or whatever vegetables you are using.)
3. Once the veggies are soft, break the tofu in chunks and add them to the mixture along with the seasonings.
4. Cook everything together, using your spatula to break up the tofu, until heated through.
5. Remove the skillet from the heat, stir in the pesto, and enjoy this tofu scramble recipe!

More easy tofu scramble recipes

If you’re looking for more tofu breakfast scramble recipes, these are some of my favorites:

• Vegan Breakfast Casserole
• Tofu Scramble Breakfast Tostadas
• Breakfast Tofu

What to serve with this tofu scramble recipe

This vegan tofu scramble is delicious with a variety of side dishes.

Besides whole-grain toast, I also enjoy it with Roasted Breakfast Potatoes and a side of fresh fruit.

And for dinner I love it with a salad like Mediterranean Cucumber Salad or Marinated Artichoke Hearts Salad.

Tofu Scramble Recipe with Pesto

This recipe makes 4 servings. The leftovers can be refrigerated for a few days and reheated. 

You can prepare a batch on the weekend to enjoy throughout the week.

What makes this the best tofu scramble is the addition of the pesto. 

It adds great flavor plus nutrients to this high-protein meal.

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

Print Pin Recipe

Tofu Scramble Recipe with Pesto

This Tofu Scramble Recipe is easy to make in 30 minutes with your favorite vegetables. Vegan pesto gives this Mediterranean tofu scramble extra flavor.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 241kcal

Author Amy Katz

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Ingredients

FOR THE PESTO:

• 1 clove garlic minced
• 1 cup fresh basil leaves
• 1 teaspoon lemon juice
• 1 Tablespoon pine nuts
• 1 Tablespoon nutritional yeast
• salt and pepper to taste
• 3 Tablespoons olive oil

FOR THE TOFU SCRAMBLE:

• 1 Tablespoon olive oil
• 1/2 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)
• 1/2 teaspoon turmeric
• 2 Tablespoons nutritional yeast
• a few pinches Kala Namak black salt (optional)
• salt and pepper to taste

US Customary - Metric

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

To remove the excess liquid from the tofu, I recommend the EZ Tofu Press.

Leftover tofu scramble can be refrigerated for a few days and reheated in the microwave or covered in the oven.

 

Calories: 241kcal | Carbohydrates: 8g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Sodium: 80mg | Potassium: 458mg | Fiber: 2g | Sugar: 2g | Vitamin A: 20.4% | Vitamin C: 6.9% | Calcium: 5.6% | Iron: 13.9%

Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!

Course: Breakfast

Cuisine: Mediterranean

Keyword: Tofu Scramble Recipe