Pesto Toast with Tofu Scramble
Ingredients
Cashew basil pesto
- 1 cup packed basil
- 1 cup packed spinach
- 1-2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 3 tablespoons olive oil
- 1-2 tablespoons water
- 2 tablespoons cashews
- 1 teaspoon minced garlic
- 1/4 teaspoon sea salt
Tofu scramble
- 1/2 of a 15-ounce block tofu
- 1 tablespoon coconut oil
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/2 tablespoon nutritional yeast
Bread
- 2 slices sourdough bread
Preparation
Pesto
Blend all pesto ingredients together in a high-speed food processor until smooth. Add water to thin as needed until desired consistency is reached.
Tofu scramble
Pat tofu dry with a paper towel and crumble into small pieces.
Heat 1 tablespoon coconut oil in a pan over medium-high heat.
Add the crumbled tofu and sauté for 2-3 minutes.
Add all remaining ingredients and cook for 5 minutes, stirring occasionally.
Assembly
Spread a thick layer of pesto on two slices of sourdough bread. Top with tofu scramble and serve.
