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.
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.