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Prep
Difficulty
Easy
Time
Estimate
15 mins
Prepare the pesto, although this is a great time to use up leftover pesto. Crumble the tofu in the skillet, start to sauté and add the remaining scramble ingredients. In a separate pan, sauté the greens just until wilted. Once the tofu is mostly cooked through, add a dollop or two of pesto and fold in the wilted greens. Serve hot and steamy. Skip the cheese in the pesto to make this vegan and dairy-free.
Homemade pesto is an amazing, yet simple luxury. Have a mortar & pestle? Roll up those sleeves and pound some love into this garlic-basil-olive oil sauciness. Have a food processor? Pulse, pulse and you are done. We use lemon to brighten the flavor and retain color. Make this vegan by substituting more nuts for the cheese. If you can’t find or afford pricy pine nuts, I love my pesto with walnuts, pistachios, almonds or even pecans.
Since this is just a base recipe feel free to add in any veggies that you might enjoy in a scramble. Protein packed tofu makes an easy scrambled egg-like breakfast without using any eggs. This is great for vegans, but it is also a personal favorite. Nutritional Yeast adds a nutty almost cheese-like taste as well as a vitamin boost of B’s that every vegan will benefit from.
Saute hearty winter greens such as kale, chard, or collards with a splash of oil until they wilt and sigh into tenderness.
