I love a tofu scramble when I’m craving a warm savory breakfast. Usually, my scrambles are kitchen-sink style, meaning I just throw in whatever vegetables and herbs I have in the fridge. Green Pesto Tofu Scramble is much more dialed in, with my favorite pesto as the flavor focus and a couple other green veggies thrown in for green harmony.
I was recently traveling and excited to find a nearby café with a selection of vegan breakfast options. One of my fears (based on repeated experience), is that I’ll order a tofu dish from a restaurant and it shows up, quite literally raw, uncooked and unseasoned tofu cut and thrown on top. No wonder tofu has such a bad reputation! I hate tofu this way, too! This time, I asked the server whether the tofu was seasoned, and how they cooked it. She insisted that of course it’s seasoned and cooked, so I ordered it. Well, they seasoned it with salt and pepper, sliced it into slabs and grilled it. This was barely edible to me, but certainly not enjoyable and definitely not reminiscent of scrambled eggs. To all you cooks and restaurant owners out there: You may think the demand for vegan options is low, but the truth is you’re not giving anyone any reason to come back for it. We can do better.
This Green Pesto Tofu Scramble is very easy to make, and you can use any pre-made pesto, but I’m partial to my Brazil Nut Vegan Pesto because it is low-FODMAP, and I love the peppery spice of the arugula in it. If you’ve got a growling appetite you might gobble it down in only 2 servings, but if you’re serving alongside toast, hash browns, fruit, or other items, you can stretch it to 4 servings. Make this any time of the year, but what a fun St. Patrick’s Day breakfast to get your green day started!
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