This Mediterranean Pesto Tofu Scramble is full of bright, savory, and fresh flavors! A healthy, vegan breakfast loaded with mushrooms, zucchini, kalamata olives, tossed with herby pesto, then garnished with juicy cherry tomatoes. This scramble is quick and easy to make, packed with protein and fiber, and a perfect way to start the day or even as a cozy breakfast-for-dinner!
I still remember the first vegan scramble I ever tried: a pesto tofu scramble at a little café in Eugene, Oregon. I didn’t expect tofu to replace eggs so perfectly, but it completely changed my mind. Not only did the texture of tofu replicate scrambled eggs, but I thought it tasted better than any egg scramble I’d ever had! This recipe is my version of that unforgettable meal.
Tips for Success
- Cook the mushrooms first.
Let the mushrooms brown before adding the tofu. This step deepens the flavor and gives them that savory, umami-rich taste. - Season the tofu generously.
Don’t skimp on the spices! Tofu needs layers of flavor. Onion powder, garlic, nutritional yeast, salt, and a twist of black salt (if you have it) make all the difference. - Customize your veggies.
Spinach, kale, broccoli, or bell peppers all work beautifully here. The mix of colors and textures makes the scramble feel like a Mediterranean feast in a skillet. - Optional finishing touch.
A sprinkle of vegan feta can add an extra layer of creamy richness to the finished dish.
Health Highlights:
- 🌱 Tofu – a complete protein rich in calcium, iron, and phytoestrogens that support bone health and balance hormones.
- 🍄 Mushrooms – boost immunity, reduce inflammation, and have strong protective effects against certain cancers, inhibiting tumor growth.
- 🫒 Kalamata olives – packed with healthy fats and polyphenols that support heart and brain health.
- 🍅 Cherry tomatoes – high in vitamin C, lycopene, and antioxidants that protect against free radicals.
- 🥒 Zucchini – Rich in fiber, potassium, and vitamin A, and also supports hydration.
- 🌿 Basil pesto – delivers powerful anti-inflammatory compounds and a dose of healthy fats from nuts and olive oil.
Pesto Recipes
Fresh is always best, but if you’re in a time crunch then feel free to use a store-bought jar of pesto! But if you have the time and the ingredients, grab your food processor and whip up some pesto. My favorite pesto varieties to use are:
- Basil Pesto
- Arugula Pesto
- Stinging Nettle Pesto (when in season)
Mediterranean Pesto Tofu Scramble
Equipment
- 1 Large bowl
- 1 Large skillet
Ingredients
Veggies
- ½ of a red onion diced
- 7 oz mushrooms sliced (200 grams)
- 1 small zucchini sliced into half moons (4 oz, 120 g)
Tofu
- 16 oz tofu firm or extra firm
- 5 cloves garlic minced
- 3 Tbsp nutritional yeast
- ½ tsp onion powder
- ½ tsp rosemary
- ¼ tsp turmeric powder
- ¼-½ tsp salt
- black pepper to-taste
For Serving
- ½ cup pesto fresh-made or jarred (link for pesto recipes above recipe card)
- ⅓ cup kalamata olives sliced
- 1 cup cherry tomatoes sliced
- vegan feta optional
Instructions
- Cut the tofu in half and wrap in a clean kitchen towel and place something weighted over the top to press out moisture while prepping veggies. If making pesto by scratch, do this while tofu is pressing (link for pesto recipes above recipe card!).
- In a large skillet on medium heat, drizzle oil and sauté onions and mushrooms until mushrooms are browned and moisture has cooked out. Add in tofu by crumbling it with your fingers over the skillet and then add everything else under “Tofu” section, stirring well to evenly coat tofu. Stir in zucchini and cook until zucchini softens and tofu just begins to brown, then turn off heat.
- Stir in ½ cup pesto, kalamata olives, and cherry tomatoes. Serve immediately, with the option to sprinkle a little vegan feta on top. Enjoy by itself or along side crispy potatoes, toast, fruit, and/or avocado slices.
Did you enjoy this Mediterranean Pesto Tofu Scramble? I’d love to hear about it! Leave me a comment below! 🙂
