Tofu Scramble with Pesto and a side of toast
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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.
Course Breakfast
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 241kcal
Author Amy Katz



  • 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


  • 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


  • 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.


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: 1020IU | Vitamin C: 5.7mg | Calcium: 56mg | Iron: 2.5mg