One of my favourite speedy meals – both for breakfast AND for dinner – is Scrambled Tofu!
If you’ve never tried it before, you’re in for a real treat. It’s quick and easy to make, kid-approved (I can vouch for this!), packed with protein – plus, it tastes super creamy and delicious!
When Sacla (the pesto pioneers) challenged me to come up with a Veganuary recipe over on Instagram (this blog post is not sponsored) using their vegan pesto, I decided to give this classic recipe a bit of a twist. In fact, it was SO good that I had to share on here, too!
This Pesto Scrambled Tofu is the perfect breakfast, brunch or dinner to enjoy this Veganuary.
Healthy, high protein and delicious, it makes the perfect substitute for scrambled eggs on toast. Plus, the addition of pesto helps to take it to the next level!
You can serve this Scramble with whatever you fancy, but I love mine with buttery sourdough toast, blistered tomatoes (soooo juicy and mouth-watering!) and avocado slices.
Easy Pesto Scrambled Tofu
- Serves 2 –
- 200g block firm tofu (I used Tofoo Co), drained
- Olive oil or knob non-dairy butter
- 1 clove minced garlic
- 2-3 tbsp vegan pesto (I used Sacla)
- 1 tbsp Nutritional Yeast
- 1/2 tsp chilli flakes (optional)
- Handful cherry tomatoes, diced
- Handful fresh basil, finely chopped
- Salt and pepper, to taste
- To serve: Fresh lemon juice, a sprinkling of seeds, avocado slices, sourdough toast and blistered tomatoes (I simply heated tomatoes on the vine in a non-stick pan on a high heat until they blistered)
- Optional: For a slightly creamier scramble, feel free to whisk in a small splash of vegan milk (eg oat or cashew – you want a neutral taste) as you cook the tofu. You can also add a pinch of Kala Namak to taste (if you have it!) for an eggier taste.
- Heat your oil or butter in a pan until hot.
- Crumble your tofu into the bowl so that it looks like “scrambled eggs” (I break mine into small chunks), then toss in 2 tbsp pesto, garlic, chilli flakes if using and Nutritional Yeast to coat, adding a sprinkling of salt and black pepper (I use about 1/4 tsp of salt) to taste.
- Mix well to combine, then tip into the hot oil in the frying pan on a medium to low heat, stirring often. If you are using the milk, whisk it in now – if not, ignore this step!
- Continue to cook, stirring often, until prepared to your desired texture – I fry mine for 7-10 minutes, or until piping hot and beginning to brown. Stir through diced tomatoes and basil until warmed, and add the extra pesto if desired.
- Serve scramble on top of sourdough toast, with avocado slices and blistered tomatoes on the side.