Why You’ll Love This Recipe
This recipe is a fantastic combination of creamy, flavorful pesto and a hearty tofu scramble. The pesto adds a rich, herby flavor to the crunchy toast, while the tofu scramble brings a satisfying, protein-packed texture to the dish. Whether you’re vegan or simply looking for a healthy, meatless option, this dish is sure to become a favorite. It’s quick to make, full of nutrients, and can easily be customized with your favorite vegetables or toppings.
Ingredients
For the pesto:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the tofu scramble:
- 1 block firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1/4 teaspoon turmeric (for color)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped spinach or kale (optional)
- 1 tablespoon nutritional yeast (optional)
For the toast:
- 2 slices whole grain or sourdough bread, toasted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the pesto:
- In a food processor or blender, combine the basil, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse to combine.
- Slowly stream in the olive oil while blending until the pesto reaches a smooth consistency. Add salt and pepper to taste.
- Set aside.
2. Make the tofu scramble:
- Heat olive oil in a large skillet over medium heat.
- Add the crumbled tofu to the skillet, along with the turmeric, garlic powder, onion powder, salt, and pepper. Stir well to combine.
- Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and begins to brown slightly.
- If desired, add chopped spinach or kale to the tofu scramble during the last 2 minutes of cooking for added nutrition.
- Stir in the nutritional yeast for an extra cheesy flavor, if using.
3. Assemble the dish:
- Spread a generous layer of pesto on each slice of toasted bread.
- Spoon the tofu scramble on top of the pesto-covered toast.
- Serve immediately, optionally garnished with additional fresh basil or a sprinkle of nutritional yeast.
Servings and Timing
- Servings: 2
- Total time: 20 minutes
Variations
- Add veggies to the tofu scramble: You can add sautéed mushrooms, bell peppers, tomatoes, or zucchini to the tofu scramble for extra flavor and nutrients.
- Vegan cheese: Top with vegan cheese shreds or a drizzle of vegan cream cheese for added creaminess.
- Spicy pesto toast: Add a pinch of red pepper flakes or a dash of chili oil to the pesto for a spicy kick.
- Gluten-free toast: Use gluten-free bread to make this recipe suitable for those with gluten sensitivities.
Storage/Reheating
- Storage: Leftover tofu scramble can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the tofu scramble for up to 1 month. Let it thaw in the fridge overnight before reheating.
- Reheating: To reheat the tofu scramble, warm it up in a skillet over low heat until heated through. Toast the bread fresh each time for the best texture.
FAQs
1. Can I make the pesto ahead of time?
Yes, you can make the pesto up to 3 days ahead and store it in an airtight container in the refrigerator. Be sure to drizzle a little extra olive oil on top to keep it from turning brown.
2. Can I use store-bought pesto instead of homemade?
Yes, store-bought pesto works perfectly if you’re short on time. Just make sure to choose a variety with clean ingredients for the best flavor.
3. Can I use a different nut for the pesto?
Yes, you can swap pine nuts with walnuts, almonds, or cashews, depending on what you have on hand.
4. How do I get my tofu scramble to have a firmer texture?
For a firmer texture, press the tofu before cooking to remove excess water. You can also cook the tofu over medium-high heat for a longer period of time, allowing it to crisp up.
5. Can I make this dish without nutritional yeast?
Yes, nutritional yeast is optional. It adds a cheesy, savory flavor, but the dish will still be delicious without it.
6. Can I make this dish spicier?
Yes, feel free to add red pepper flakes, cayenne pepper, or a hot sauce drizzle to the pesto or tofu scramble for an extra kick.
7. Can I make the tofu scramble without oil?
Yes, you can make the tofu scramble oil-free by cooking the tofu in a non-stick skillet with a splash of vegetable broth or water.
8. What kind of bread should I use for the toast?
Whole grain, sourdough, or any hearty bread works well for this recipe. You can also use gluten-free bread if needed.
9. Can I use silken tofu instead of firm tofu?
Firm tofu works best for scrambling, but if you only have silken tofu, it can be used as well. The texture will be softer, more like a creamy scramble.
10. Can I add avocado to this dish?
Yes, adding slices of avocado on top of the pesto toast or mixed into the tofu scramble is a great idea for extra creaminess and healthy fats.
Conclusion
Pesto Toast with Tofu Scramble is a delicious, nutrient-packed meal that’s easy to make and full of flavor. The combination of savory pesto, creamy tofu scramble, and crispy toast makes for a hearty and satisfying dish that’s perfect for any time of day. Whether you’re looking for a savory breakfast, brunch, or a light lunch, this recipe is sure to hit the spot! Enjoy this wholesome, plant-based dish that’s as tasty as it is nutritious!
PrintPesto Toast with Tofu Scramble Recipe
Pesto Toast with Tofu Scramble is a vibrant, savory dish combining fresh pesto with a hearty, protein-packed tofu scramble. Perfect for breakfast, brunch, or a light lunch, it’s a flavorful, healthy meal that’s quick to make and easy to customize.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch, Lunch
- Method: Stovetop
- Cuisine: Vegan
Ingredients
- 2 cups fresh basil leaves
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 block firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1/4 teaspoon turmeric (for color)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped spinach or kale (optional)
- 1 tablespoon nutritional yeast (optional)
- 2 slices whole grain or sourdough bread, toasted
Instructions
Make the pesto: In a food processor or blender, combine the basil, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse to combine. Slowly stream in the olive oil while blending until the pesto reaches a smooth consistency. Add salt and pepper to taste. Set aside.
- Make the tofu scramble: Heat olive oil in a large skillet over medium heat. Add the crumbled tofu to the skillet, along with the turmeric, garlic powder, onion powder, salt, and pepper. Stir well to combine. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and begins to brown slightly. If desired, add chopped spinach or kale during the last 2 minutes of cooking for added nutrition. Stir in the nutritional yeast for an extra cheesy flavor, if using.
- Assemble the dish: Spread a generous layer of pesto on each slice of toasted bread. Spoon the tofu scramble on top of the pesto-covered toast. Serve immediately, optionally garnished with additional fresh basil or a sprinkle of nutritional yeast.
Notes
- If you prefer a firmer tofu scramble, press the tofu to remove excess water before cooking.
- Customize your pesto by swapping nuts or adding a spicy kick with red pepper flakes.
- This dish is also great with added veggies like mushrooms, bell peppers, or tomatoes in the scramble.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
