Scrambled Tofu
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Ingredients
  • 1 x 350g (12.5 ounces) firm tofu
  • 1 tbsp olive oil
  • 1 medium brown onion finely diced
  • 12 -15 oven-roasted cherry tomatoes
  • 1 cup cooked, chopped mushrooms
  • 2 tbsp basil pesto (see recipe below)
  • ½ tsp sea salt
  • Pepper
  • Basil Pesto
  • 1 cup basil leaves - washed & tightly packed into cup
  • ½ cup pine nuts
  • ½ tsp sea salt
  • ¼ cup olive oil
  • 2 large cloves garlic
  • 1 tbsp nutritional yeast
Instructions
  1. Tofu
  2. Crumble tofu into a bowl
  3. Heat oil in a frypan or wok
  4. Add onion and cook over medium heat until it becomes soft and translucent
  5. Add tofu and stir through. Add 1 -2 tbsp water as you stir
  6. Add salt and season with pepper
  7. Stir.
  8. Add pesto and stir well.
  9. Add oven roasted tomatoes and cooked mushrooms and stir through (these can be cooked the day before)
  10. Taste to see if you want to add more salt or pepper.
  11. Serve on gluten-free toast.
Recipe by my vegan plate at https://www.myveganplate.com/scrambled-tofu/