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Pesto Scramble

Yield1 Serving

Green, herby, and a little bit joyful—this pesto scramble knows how to start the day right.

tofu scramble with pesto

Scramble
 1 teaspoon vegetable oil
 ½ cup yellow onion
 2 cups sliced cremini mushrooms
 2 14-ounce packages extra-firm tofu, drained and pressed
 Salt and pepper to taste
 1 recipe pesto (below) or 1 cup commercial pesto, or to taste
 1 ½ cups halved cherry tomatoes
Pesto
 ½ cup walnuts or pistachios (toasted, unsalted)
 ½ cup plant Parmesan cheese, grated
 2 garlic cloves, pressed or grated
 1 teaspoon lemon juice
 ½ teaspoon kosher salt (more to taste)
 5-6 cups basil leaves (remove from stem)
 ¼ cup extra-virgin olive oil
 1 to 2 tablespoons water, if needed to blend (use olive oil instead, if desired)
Toast Walnuts for the Pesto
1

Toast walnuts in the oven (350°F) on a rimmed baking sheet for 5 minutes. Toss the nuts halfway through. Transfer to a food processor and let cool.

Sauté the Vegetables for the Scramble
2

To a hot skillet over medium heat, add the onions and sauté until
soft and golden brown.

3

Add the mushrooms and cook until soft.

4

Drain the skillet. Set it back on the burner on low heat.

Add the Tofu to the skillet
5

Crumble the drained and pressed tofu in medium-sized chunks.

6

Add tofu to the skillet with the vegetables.

7

Heat through, stirring occasionally, about 10 minutes.

8

While tofu is heating, make the pesto.

Add Remaining Pesto Ingredients to Food Processor
9

Add Parmesan, garlic, lemon juice, and salt to the nuts and pulse in a food processor until finely ground (about 1 minute).

10

Add basil.

Blend the Sauce
11

While running the motor, slowly add olive oil in a steady stream and continue processing until the pesto is smooth.

12

If needed, add 1 to 2 water or more oil if needed to achieve a smooth sauce.

Add the Pesto and the Tomatoes to the scramble
13

Turn the heat to low.

14

Fold the pesto and tomatoes into the scramble. Heat through. Do not boil and do not cook for longer than 2 minutes or the basil becomes bitter.

15

Taste and add more salt if needed.

Notes
16

You can substitute walnuts with shelled pistachios for a unique and delicious flavor.

17

Should you make pesto up to 24 hours before using, place in a jar and top with ½ inch oil to prevent the mixture from browning (due to oxidation), and store in the refrigerator. Drain the oil from the top before using.

18

Try our pesto recipes on your favorite pastas: Traditional Pesto with Walnuts, Multiplier Onion Pesto, or Oil-free Pesto.

19

Serve this delicious breakfast scramble with a salad and
one of our muffins found in the recipe Oatmeal Muffins with Variations.

20

Serves 4