Finally back with an actual recipe! I have been making this fantastic pesto tofu scramble a lot lately. It’s the kind of breakfast I am ALWAYS in the mood for! I was lucky enough to find a pre-packaged pesto that happened to be vegan (it wasn’t advertised that way but I read about seventeen labels until I found one that didn’t have cheese in it and the next time I went to the store to stock up it was being discontinued! Sadness 🙁 So I bought four tubes (yes, it came in a tube) and used them all up for these scrambles.
This is obviously just one of many varieties, throw whatever your favorite scramble ingredients are into this sucker!
pesto tofu scramble
serves 2
1 T avocado oil (any vegetable oil will work)
1/4 white onion, finely diced
2/3 C mushrooms, chopped
1/3 block firm sprouted tofu
1 clove garlic, minced
2 T sun dried tomatoes (and their oil), chopped
1/4 C vegan pesto (store bought if you can find it or make your own!)
other awesome additions: cooked quinoa, fresh spinach or kale, bell peppers, cubed polenta, kalamata olives…
Heat oil in a large nonstick skillet over medium heat. Add onion, mushrooms, and tofu and cook until the onion is soft and the tofu is starting to brown. Add the garlic and cook just for one minute. Add sun dried tomatoes and pesto and stir to combine.
That’s all it takes! Serve with a piece of buttery toast or a way-too-big pile of crinkly fries 😉
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