This vegan tofu scramble with pesto is one of my favorite things to make for breakfast! It’s healthy, high in protein, low in carbs, and simply delicious! I use this basic recipe for all of my tofu scrambles, but you can just throw in whatever spices and veggies that you like along with the tofu and make it your own.
As a vegan, breakfast foods can be hard. Scrambled eggs were one of my favorites, and I was sad at first when I thought of giving them up. The first time that I heard of a tofu scramble, I was very skeptical. Surprisingly, tofu has a very similar texture to eggs and it just absorbs the flavors of the seasonings. It gives you tons of cholesterol-free protein that keeps you full all morning. You can load it up with lots of healthy veggies too.
What veggies should I use in a tofu scramble?
Feel free to add or subtract any of the veggies to suit your family’s taste. I prefer pesto, but any herb that you like will flavor it nicely. Let me know if you have tried it and what are your favorite things to add!
What kitchen tools do I need to make a tofu scramble?
It’s great to have a food processor so you can just throw in any veggies that you like and chop them up quickly. I also use an iron skillet to cook my tofu scramble. It cooks evenly and the tofu never sticks. If you don’t have an iron skillet, you may want to use a non-stick skillet or more oil for cooking so the tofu doesn’t stick.
Can I make it ahead of time?
Yes! This is a great breakfast to make ahead of time and use for meal prep. You can store it in microwave safe containers and keep it in the fridge for up to 3 days. Then, simply microwave it for a delicious hot breakfast or a high protein snack. I like to use glass Snapware containers when I meal prep. The 2 cups sized containers hold the perfect amount and can go from the fridge or freezer to microwave.
If you want some more make-ahead breakfasts, check out my post about Vegan Meal Prep – Breakfast Ideas!
How do I find vegan pesto?
Trader Joe’s carries a vegan pesto in the refrigerated section near the dips, however, this the only store-bought pesto that I have found to be vegan. The easiest way to get vegan pesto may be to make it yourself! It is so easy to make your own! See my vegan pesto recipe to see how I make a big batch and freeze it so I always have some on hand to add to recipes!
Need some other great breakfast ideas? Try these Healthy Miracle Muffins!
Don’t forget to pin this pesto tofu scramble for later!
A veggie-packed tofu scramble with vegan pesto. Gluten and dairy free.
- 3 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 small zucchini diced
- 1 medium head of broccoli chopped
- 1 lb. extra firm tofu
- 10 medium cherry tomatoes cut in half
- 3 cups baby spinach washed
- 1/2 cup vegan cheese like Dayia shreds or my homemade vegan cheese
- 3 tbsp pesto or 1 TBS dry herbs of choice
- salt and pepper to taste
- sprinkle with pine nuts or chia seeds optional
- Pour olive oil to a frying pan, add garlic and onion and sprinkle with salt.
- Sauté onions and garlic in olive oil on medium-low until they become translucent.
- Turn up the heat to medium and add diced zucchini and broccoli. Sauté for about 2 more minutes.
- Add crumbled tofu and pesto or herbs. Stir frequently for about 5-8 minutes.
- Add tomatoes, spinach, and cheese.
- Mix in thoroughly for about 1-2 more minutes.
- Top with more pine nuts, chia seeds, or more cheese.
- Be sure to press your tofu to squeeze out excess water.
- You can chop the veggies very small to hide them in with the tofu or leave them larger if you would like.
- If you use larger pieces of veggies, your cook time may need to increase by a minute or two.