Vegan Pesto Eggs with Sacla’ (Gluten-Free)

The best and freshest Vegan Basil Pesto stirred through tender scrambled tofu served on Pesto topped sourdough with fresh rocket and tomatoes. This brunch or breakfast dish is ready in 10 minutes and is naturally vegan, gluten-free and delicious.

I love brunch food – it’s the kind of food you can eat all day long. Similarly, scrambled tofu is one of those foods I’ll have for breakfast, lunch or for dinner (and I’ve been known to whip some up for a snack before) and these Vegan Pesto Eggs are my new favourite way to have them.

You may have seen the recent “Pesto Egg” trend going viral on social media – where you add Pesto to a pan, heat it through and fry your egg in the Pesto. Serve it on toast and you’re done! So, when the team at Sacla’challenged me to re-create this dish with a vegan spin, I was only too excited.

Let me introduce Sacla’, as you’ll be seeing a bit about them coming up on my blog and social media (which makes me so happy!). They are a household favourite of mine and a brand I have been using for years, especially as their vegan range of Pestois the best. Sacla’ is THE brand for Italian food lovers, and they have travelled from the top to the toe of Italy to bring together a range of food and gifts made with care, flair and love from the 20 regions of Italy.

Being half-Italian, I am really passionate about top-quality Italian products that taste and smell just like Nonna would make. The family and team behind Sacla’ boast valuable knowledge of the Mediterranean diet that means each jar is made with the finest, best quality ingredients.

Today is all about the Vegan Basil Pesto which is my favourite of them all. Packed with just as much flavour, authentic taste and texture as the Classic Basil Pesto, this plant-based version is also free from wheat and gluten. They’ve added tofu to the Pesto which not only adds goodness but also a lovely soft yet robust texture. It packs a basil-punch, and it is so versatile; I love stirring it into pasta for a speedy vegan Pesto pasta bowl, adding it to roasted vegetables, dolloping it on top of pizzas, stirring it through salads and now for these Vegan Pesto Eggs. If you are looking for other recipe ideas, take a look here.

We only need a handful of ingredients for these Vegan Pesto Eggs, as the bulk of the flavour and wow-factor comes from the Vegan Basil Pesto, meaning this is on the table in 10 minutes. What goes into these scramble tofu eggs?

• Vegan Basil Pesto: we use this twice for these eggs. Add them to the frying pan to cook the tofu and then spread it thickly onto your toast for double Pesto goodness.
• Extra-firm tofu: drain away any water and then mash the tofu with a fork to make a scrambled or crumbled mix.
• Garlic: this adds a little bit of extra oomph to the tofu, and I am a bit obsessed with adding garlic to everything. You can skip this though as the Vegan Basil Pesto has so much flavour.
• Spring onion: I like a bit of texture in my scrambled tofu “eggs”, and these add just the right amount.
• Kala namak: this is the magical “black salt” that makes tofu taste and smell “eggy”. Don’t worry if you don’t have any, as you can leave this out and they will still taste amazing. A little goes a very long way, so you can buy some and it will last you years!
• Sourdough or other bread: in my opinion, you can’t beat a fresh loaf of sourdough, thickly sliced and lightly toasted. It’s my favourite for serving with these Vegan Pesto Eggs but you can use any bread, just make sure it is gluten-free, if needed.

The method is very simple to follow to make these Vegan Pesto Eggs and there is minimal washing up. You can also watch a video of the making of these “eggs” on my social media, too, if you still need a bit more persuading!

Now onto the recipe and if you are looking for more recipes to use the Sacla’ Vegan Basil Pesto in, try:

• Adding it on top of my No-Yeast Pizzas with Cashew Cheese
• Smearing it all over my Hummus Pesto and Tomato Puff Pastry Tarts
• Stirring it through my Tomato Pesto and Gnocchi Traybake
• Dolloping in my Pesto Tomato Homemade Cauliflower Gnocchi
• Swirling through my Roasted Aubergine and Tomato Pesto Pasta

Vegan Pesto Eggs (Gluten-Free)

• Servings: 2
• Time: 10 minutes
• Difficulty: easy
• Print

The best and freshest Vegan Basil Pesto stirred through tender scrambled tofu served on Pesto topped sourdough with fresh rocket and tomatoes. This brunch or breakfast dish is ready in 10 minutes and is naturally vegan, gluten-free and delicious.

Ingredients

• 100g Sacla’ Vegan Basil Pesto
• 200g extra-firm tofu
• 2 garlic cloves, crushed
• 2 spring onions, chopped small
• A pinch of kala namak (black sea salt), optional
• Salt and pepper
• 4 slices of sourdough (or other bread)
To serve:
• Tomatoes
• Rocket
• Fresh basil
• Sesame seeds
• Chilli flakes

Directions

1. Add the tofu to a bowl and mash with a fork to a crumbly mix. Stir in the crushed garlic, spring onion, kala namak (if using), salt and pepper.
2. Add about 60g of the Pesto to a small frying pan and allow to heat through.
3. Pour in the scrambled tofu mix and warm through, stirring the Pesto into the tofu for about 5 minutes.
4. Toast the bread, spread on the remaining Pesto and top with some rocket. Divide the Vegan Pesto Eggs between the slices of Pesto toast and serve with your desired toppings. Eat straight away or the Vegan Pesto Egg mix will keep in a sealed container in the fridge for 2-3 days.

I hope you will love this simple and delicious recipe for Vegan Pesto Eggs made with the best Vegan Basil Pesto by Sacla’. Let me know what you think in the comments below and tag me and Sacla’ when you make these for your next brunch/breakfast!

With Vegan Basil Pesto love x

p.s. This post was made in collaboration with Sacla’ who I am proud to support, and all opinions are my own.