Prepare to revolutionize your morning routine with a mind-blowing vegan dish that will make even hardcore meat-lovers do a double-take! This Vegan Tofu Scramble with Pesto Broccoli isn't just a meal—it's a flavor explosion that proves plant-based eating can be incredibly delicious, nutritious, and surprisingly simple to prepare. In just 25 minutes, you'll transform humble ingredients into a restaurant-worthy breakfast that will have your taste buds dancing and your body thanking you for such a wholesome, protein-packed start to the day.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 1 block firm tofu, drained and crumbled
- 1 cup broccoli florets
- 2 tablespoons pesto
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Drain the firm tofu and crumble it into bite-sized pieces using your hands or a fork. Set aside in a mixing bowl.
- Wash the broccoli florets thoroughly under running water. Cut them into smaller pieces if necessary to ensure even cooking. Set aside.
- In a large skillet or frying pan, heat 1 tablespoon of olive oil over medium heat. Allow the oil to warm for about 1 minute.
- Once the oil is hot, add the crumbled tofu to the skillet. Stir gently to coat the tofu in the olive oil. Cook for about 5 minutes, stirring occasionally to ensure even browning.
- After the tofu has started to brown, add the broccoli florets to the skillet. Stir well to combine the tofu and broccoli. Cook for an additional 5 minutes, or until the broccoli is tender but still bright green.
- Once the broccoli is cooked, lower the heat and add 2 tablespoons of pesto to the skillet. Stir thoroughly to ensure the tofu and broccoli are evenly coated with the pesto.
- Season the tofu scramble with salt and pepper to taste. Mix well and cook for another 2-3 minutes to allow the flavors to meld together.
- Remove the skillet from the heat and serve the vegan tofu scramble hot. Enjoy it on its own, or serve it alongside toast, in a wrap, or over grains for a complete meal.
Tips
- Tofu Texture Matters: Always use firm tofu and drain it thoroughly. For an even better texture, press the tofu for 15-30 minutes before cooking to remove excess moisture.
- Maximize Flavor: Toast your pesto briefly in the pan before adding tofu to enhance its aromatic qualities and deepen the overall taste profile.
- Broccoli Brilliance: Cut broccoli into uniform, small florets to ensure even cooking and quick preparation.
- Seasoning Secrets: Don't be shy with salt and pepper. Taste and adjust seasonings as you cook to build layers of flavor.
- Optional Enhancements: Consider adding nutritional yeast for a cheesy flavor, or red pepper flakes for a subtle kick.
- Meal Prep Friendly: This recipe can be easily stored in the refrigerator for 3-4 days, making it perfect for quick weekday breakfasts.
Nutrition Facts
Calories: 306kcal
Carbohydrates: 12g
Protein: 20g
Fat: 30g
Saturated Fat: 4g
Cholesterol: 0mg
