Pesto-Scrambled Tofu with Mushrooms and Tomatoes Recipe | Vegetarian Times Skip to main content

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.



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


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: 

11 g
Total Fat: 
8 g
Saturated Fat: 
<1 g
6 g
0 mg
158 mg
2 g
2 g
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.