Weekend Brunch Round 14: Pesto Tofu Scramble

This past weekend was a crazy mess of awesomeness. First of all, I had a three day weekend, it went by in a blink of an eye but an extra day off from working is always a-ok in my books. I got to spend my entire Friday baking like a mad woman until I couldn’t bake anymore and collapsed into bed fully exhausted…only to get up super early and bake just a little more 😉 It’s a good thing I like baking so much, although I was completely sick of the sight of it once the evening hours started to tick by. Then Saturday we had our Calgary bake sale! I just want to take this moment to point out that you Calgary folk are crazy for the vegan baking! Seriously, we weren’t even set up yet and at 9:45am people were swarming the tables. It was super hectic and a little stressful but all in all it made all the work we put into this worthwhile!


The weather was, how we say, shotty at its finest. The bake sale was outside and the wind decided to be a bit of an asshat and try to blow us all away. Besides for having to wash gravel out of my hair when I got home, I’m happy to say that (for the most part) everything stayed secured to the tables, well, other than one plastic platter lid that is. That thing took off flying like a bat out of hell. Once the snow hit (yes it started to snow), the good people of Community Natural Foods were nice enough to let us move inside their store, I don’t think I’ve ever been so happy to have the feeling come back into my hands. As it turns out, trying to pick change up off a table when your hands have gone numb is a bit of a bitch…..and so is trying to undo the button on your jeans when you need to pee really bad…..just thought I’d share that little tidbit with you all…


Sunday ended up being a fabulous day of sleeping in and lazing around in my pajamas all day, oh, and cleaning, we can’t forget about the bomb of dirty dishes I left in the kitchen before the bake sale. To say I was unmotivated to do anything would be an understatement, but I still wanted to make something for brunch. My only requirements were that it couldn’t involve baking and it couldn’t be anything complicated or time consuming. I had a whole bunch of fresh basil leftover from some scones I made, so my first instinct was pesto! Then there was the easy part, and there’s not a lot of things out there that are easier to make then a tofu scramble. Combine the two and you have yourself an incredibly flavorful Sunday brunch. I even got up the energy to make some roasted potatoes to go along with it! I see a bit of a pesto kick creeping in, so don’t be surprised if you happen to see another pesto inspired recipe pop up soon. Holy hell do I love that stuff!


Author: The Vegan Cookbook Aficionado



  • 1 tablespoon olive oil
  • 1/2 small onion, diced
  • 1/2 cup roasted red pepper, diced
  • 6 cremini mushrooms, chopped
  • 1/2 cup cherry tomatoes, halved
  • 350g extra-firm tofu
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon black salt
  • 1/4 teaspoon turmeric
  • Salt and pepper, to taste
  • 5 sundried tomatoes, sliced
  • Basil Pesto (recipe below)


  • 3 tablespoons pine nuts
  • 3 tablespoons cashews, walnuts or almonds
  • 1 clove garlic, minced
  • 2 cups loosely packed fresh basil leaves
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • black pepper, to taste
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon balsamic vinegar


  1. For the pesto: First toast the nuts. Preheat a large heavy bottomed skillet over medium-low heat. First toast the larger nuts for about 5 minutes, stirring them frequently. Then add the pine nuts for a few minutes longer. They should start to brown slightly. Remove from pan to let cool.
  2. Once slightly cooled, transfer the toasted nuts to a food processor. Add the garlic and pulse everything into fine crumbs. Add the basil, nutritional yeast, salt, pepper, water and lemon juice and puree until somewhat smooth, scraping down the sides as necessary. Stream in the olive oil and blend until well combined. Then blend in the balsamic vinegar.
  3. For the scramble: In a medium bowl, crumble together the tofu, than mix in the nutritional yeast, garlic powder, onion powder, black salt, turmeric, salt and pepper.
  4. In a large skillet over medium-high heat, add oil and onion. Sauté for a few minutes, then add the red pepper, mushrooms and cherry tomatoes. Sauté for another 4 to 5 minutes or until the mushrooms have released most of their juices, add the tofu mixture and sundried tomatoes, cook the tofu until heated through and just beginning to brown, about 10 minutes. Add as much of the pesto as desired and cook until heated through. Remove from heat and serve warm.

DSC_0038And don’t forget about the Okotoks bake sale this Saturday!!

12 thoughts on “Weekend Brunch Round 14: Pesto Tofu Scramble

  1. Lilia says:

    You guys did a great job with the sale, and I know you raised more than 3000$ for charity. No one forced you to do anything, but you did it all the same, and faced the awful Calgary weather on top of that. I sincerely admire you and send you and the other organizers-volunteers lots of positive thoughts. And, needless to say, everything I bought was delicious.

  2. Mihl says:

    Baking for a whole day sounds awesome! And that scramble looks really fantastic! Especially in combination with the potatoes. Your post made me hungry!

  3. veganinbrighton says:

    That sounds like an awesome weekend! I’m not surprised you didn’t feel like doing much on Sunday, loads of baking and selling is tiring! I’m impressed you made scramble, I’d probably have just made toast.

  4. Susan says:

    Yum, this looks good. Great work on the bake sale!
    I am currently baking for our Brisbane bake sale! Thanks to a public holiday and it being my long weekend, I have three days to bake before the sale on Sunday. Good work on getting it all done in one day!!

  5. samantha says:

    Just made this for dinner because I wanted to put together something quick and use the last bit of pesto I made the other day. Didn’t have a lot of the ingredients so my version is very different, but still turned out great! Mine included roasted orange bell peppers, fresh garlic, pink salt (instead of black salt). I didn’t have mushrooms, nutritional yeast so I left those out. Also, didn’t have sundried tomatoes so used more fresh plum tomatoes. Also added a bunch of fresh basil leaves at the end. Served over Haiga rice.

  6. Deb Geary says:

    I have eaten a lot of tofu scramble from lots of different cookbooks and websites. This was the BEST one I have ever tasted, and I didn’t even have any mushrooms to add! I’m can’t wait to make it again. Thank you, I will be visiting your site many more times in the future.

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