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Pesto-Scrambled Tofu with Mushrooms and Tomatoes

A taste of Italy! This recipe was developed using pesto paste that comes in a tube and happens to be vegan. It’s a great ingredient to keep on hand, because it stays fresh in the fridge for a long time.

Ingredients: 

Ingredients: 

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8 oz. thinly sliced cremini mushrooms (2 cups)
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1 12-oz. pkg. extra-firm tofu, drained and broken into bite-size pieces
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¼ tsp. ground turmeric
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1 medium tomato, roughly chopped (1 cup)
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2 Tbs. pesto paste, such as Amore

Instructions: 

1. Coat large skillet with cooking spray, and heat over medium-high heat. Sauté mushrooms in skillet 
5 minutes, or until browned. Transfer to plate. Wipe out pan, and coat with cooking spray.

2. Add tofu to pan, and scramble 10 minutes, or until lightly browned. Sprinkle in turmeric, and add chopped tomato and pesto. Season with salt and pepper, if desired, and cook 3 minutes, or until scramble is heated through.

Nutrition Information: 

Calories: 
133
Protein: 
11 g
Total Fat: 
8 g
Saturated Fat: 
<1 g
Carbohydrates: 
6 g
Cholesterol: 
0 mg
Sodium: 
158 mg
Fiber: 
2 g
Sugar: 
2 g
Yield: 
Serves 4

Comments on this Recipe

Just love this quick and easy tofu recipe ~ lots of flavor using the pesto! I will have to make it again!!

Really, fry the mushrooms and set them aside? Won't they get watery moist and a bit sad while the tofu's cooking? I'd prepare the tofu first and fry the mushrooms after, or together with the tofu after five minutes.

I made this. It's good, but I think you forgot to say what to do with the mushrooms after you put them on the plate.