Pesto Tofu Scramble

This Pesto Tofu Scramble is full of flavour, and easy to make in just 20 minutes, including a savoury homemade pesto recipe. Use this vegan breakfast idea any day of the week! 

Why You’ll Love This Recipe 

• It’s quick and easy – Most of the time, we don’t have a ton of time to make breakfast in the morning, especially during the work week! This vegan pesto tofu scramble is the perfect solution.
• Versatile – ​Tofu scramble can be enjoyed on it’s own, but it’s also easy to pair with a ton of other vegan breakfast ideas. We’ve shared some of our favourite ways to enjoy it down below. 
• Easy to customize – If you’d like to add ingredients to this scramble, it’s easy to do so! Add simple ingredients like red onion, red bell pepper, brown butter mushrooms, green pepper, baby spinach, and more of your favourite vegetables. You can even add black beans for a Tex Mex-style scramble. 

Key Ingredients and Substitutions

• Tofu – I recommend using firm tofu for the best tofu scramble consistency but if you prefer really soft eggs, you can use medium-firm tofu or soft tofu. 
• Turmeric – Adding turmeric powder helps give the tofu scramble a yellow colour that mimics the colouring of scrambled eggs.
• Nutritional yeast – This ingredient adds a cheesy flavour to the scramble. Again, if you don’t enjoy it or simply don’t have any, feel free to omit. 
• Spices – In addition to the turmeric and nutritional yeast you’ll need garlic and onion powder. It adds the perfect savouriness and flavour.

How to Make Vegan Tofu Scramble

1. Add the ingredients to a hot pan. Place a medium or large skillet over medium-high heat. Once hot, add in 2 tablespoons of olive oil. Crumble a block of firm tofu into small pieces into a pan over medium-high heat. You can do this by breaking it apart with your hands or placing the block into the pan and mashing it with a potato masher until a texture similar to scrambled eggs. Sprinkle the tofu with turmeric, nutritional yeast, minced, garlic, and onion powder. Stir to combine and fry until the tofu scramble is warmed throughout and crispy on the edges. 
2. Make the optional pesto. While the crumbled tofu cooks, add the water, sunflower seeds, raw cashews, fresh basil, pesto seasoning, lemon juice, and olive oil to a small food processor. Process until mostly smooth, then season with salt to taste. 
3. Combine the tofu and pesto. In a large bowl or directly in the skillet removed from the heat, combine the tofu scramble with 1/4 cup of the pesto. 
4. Serve. Serve immediately while warm plain, or with desired toppings and sides. 

Ideas for Serving

Vegan tofu scramble is an incredibly versatile breakfast dish that can be paired with most breakfast foods. Here are some of our favourite serving suggestions: 

• Serve it on a 4-Ingredient Mini Everything Bagel
• Add it to a Breakfast Double Down Sandwich
• Pair it with our Vegan Hash Browns or Air Fryer Potatoes
• Serve alongside Breakfast Sausage-Stuffed Buttermilk Pancakes
• Add it to vegan breakfast burritos or Tempeh Chorizo Sheet Pan Breakfast Wraps
• With fresh fruit and avocado toast.

How to Store

Leftover tofu scramble will keep best in an airtight container in the refrigerator for up to 5 days. Before storing, allow the scrambled tofu to cool completely to room temperature. 

Reheat leftovers in the microwave or in a frying pan on the stovetop until warmed through.

Recipe FAQs 

Can I meal prep tofu scramble?

Yes! Tofu scramble is a great make-ahead breakfast that reheats really well. Feel free to double or triple this recipe to make enough to feed you for the week and portion the scramble into individual containers to grab and go in the mornings. 

Can I freeze tofu scramble?

While you can freeze tofu scramble, we wouldn’t recommend it because it changes the texture of the tofu and the excess liquid freezes in the air pockets of the tofu and drains out. 

Do I need to press my tofu for tofu scramble?

A tofu press is not required when making a vegan tofu scramble. By skipping the tofu press and keeping the moisture inside of the tofu block, you’ll get a more realistic vegan egg scramble. 

How do I add an eggy flavour to my scramble?

If you miss that sulphur-like flavour you’d get from cooking real eggs, you can replicate it in a vegan scramble by using a spice called kala namak or Indian black salt. If using kala namak, add it at the very end to taste. It’s quite strong so I’d recommend starting with a 1/4 teaspoon. 

More Tofu Recipes to Try Next:

• Sizzling Sriracha Butter Tofu 
• Vegan Biscuit BLT’s with Tofu Bacon
• Oven-Baked Tofu Bites with Bang Bang Sauce
• Saucy Sheet Pan Tofu & Broccolini
• Spicy Rice Noodles with Crispy Tofu
• Tofu Parm Sandwiches

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