For the pesto (makes about 1/2 cup):
1 clove garlic, smashed
1/4 cup walnuts, toasted
1 cup fresh basil leaves
5 tablespoons olive oil, plus more to thin if necessary
1 teaspoon lemon juice
1/4 teaspoon salt, plus for more seasoning.
3 tablespoons grated Parmesan cheese, optional (leave out for a vegan scramble)
For the scramble:
14 ounces extra-firm tofu
2 tablespoons olive oil
1/2 cup chopped yellow onion (from about 1/2 onion)
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
Few grinds black pepper
1 cup chopped spinach leaves
3 to 4 warmed whole wheat or corn tortillas, optional for serving
For the pesto: In the bowl of a food processor or blender, pulse the garlic and walnuts for 10 to 20 seconds, or until broken down and chunky. Add the basil, oil, lemon juice, salt, and pepper, and process until smooth, 1 to 2 minutes. Add the Parmesan and quickly pulse just until combined. Taste and season with additional salt if you’d like. If the pesto is too thick, add more olive oil, 1 tablespoon at a time.
The pesto can be stored in the fridge for up to a week. This recipe makes enough for two separate scrambles.
For the scramble: Pat the tofu dry and wrap in a few layers of clean paper towels. Place the tofu between two dinner plates and weight the top with something heavy (I use a can of tomatoes). Let sit for 10 minutes to press out the excess liquid. Place the pressed tofu in a small bowl and mash up with a fork.
Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, 4 to 5 minutes. Add the tofu, turmeric, garlic powder, salt, and pepper, and cook until fragrant, about 1 minute. Fold in 1/4 cup pesto and spinach, and cook until spinach has just wilted. Taste and season with additional pesto, salt, or pepper. Enjoy warm with tortillas or toast.
Recipe Notes
- Leftover tofu scramble can be covered and stored in the fridge for up to 5 days.