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+ servings

Popeye Pesto Tofu Scramble

Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins
Course Breakfast, Side Dish
Servings 3 servings

Ingredients
  

Pesto (makes about 1/2 cup; Optional)

  • 1 clove garlic smashed
  • 1/4 cup walnuts toasted * (See recipe notes)
  • 1 cup fresh basil leaves
  • 5 tablespoons olive oil plus more to thin if necessary
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt plus for more seasoning
  • 3 tablespoons grated parmesan cheese, optional (leave out for a vegan scramble)

Turmeric Tofu Scramble:

  • 14 ounces extra-firm tofu
  • 2 tablespoons olive oil
  • 1/2 cup chopped yello onion (from about 1/2 onion)
  • 3/4 teaspoon turmeric (note: adjusted recipe to add more)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • Few grinds black pepper
  • 1 cup chopped spinach leaves
  • 3-4 warmed whole wheat or corn tortillas, optional for serving

Instructions
 

For the pesto:

  • In the bowl of a food processor or blender, pulse the garlic and walnuts for 10 to 20 seconds, or until broken down and chunky.
  • Add the basil, oil, lemon juice, salt, and pepper, and process until smooth, 1 to 2 minutes.
  • Add the Parmesan and quickly pulse just until combined. Taste and season with additional salt if you’d like. If the pesto is too thick, add more olive oil, 1 tablespoon at a time.
  • The pesto can be stored in the fridge for up to a week. This recipe makes enough for two separate scrambles.

For the scramble:

  • Pat the tofu dry and wrap in a few layers of clean paper towels. Place the tofu between two dinner plates and weight the top with something heavy (I use a can of tomatoes).
  • Let sit for 10 minutes to press out the excess liquid.
  • Place the pressed tofu in a small bowl and mash up with a fork.
  • Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, 4 to 5 minutes.
  • Add the tofu, turmeric, garlic powder, salt, and pepper, and cook until fragrant, about 1 minute.
  • Fold in 1/4 cup pesto and spinach, and cook until spinach has just wilted. Taste and season with additional pesto, salt, or pepper. Enjoy warm with tortillas or toast.

Notes

* See these instructions for toasting walnuts.
Leftover tofu scramble can be covered and stored in the fridge for up to 5 days.
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