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.
Servings: 4
Calories: 241kcal
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.
Video
Notes
*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.
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.
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
