Sunday Brunching with Tofu Pesto Scramble
Ingredients
For the Pesto
- 2 cups loosely packed basil leaves
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon pine nuts
- 1 tablespoon nutritional yeast
- Salt and pepper, to taste
For the Tofu Scramble
- 1 tablespoon olive oil
- 1 small white onion, finely chopped
- 350 g firm tofu, grated
- 1/3 cup soy milk
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon mild paprika
- 1 teaspoon ground turmeric
- Sea salt, to taste
Preparation
Make the pesto by adding all the pesto ingredients into a blender and processing until smooth. Set aside.
Heat olive oil in a frying pan over medium heat. Add chopped onions and cook for 5 minutes or until golden brown.
Add grated tofu, soy milk, ground coriander, ground cumin, mild paprika, ground turmeric, and season with sea salt to taste.
Cook for another 5 minutes, then add the prepared pesto. Stir to combine and cook for an additional couple of minutes.
Serve the Tofu Pesto Scramble warm and enjoy!
