Tofu Pesto Scramble
Tofu scramble is mixed with zesty pesto – it's a protein-packed morning treat. Grab some toast or potatoes on the side to keep things hearty and healthy. It's a tasty way to kickstart your day!
My Notes:
Servings:
Ingredients
For the Pesto:
- 4 tablespoon(s) vegan pesto (store-bought or see notes for recipes)
For the Tofu Scramble:
- 1 tablespoon(s) olive oil
- 1/2 yellow onion chopped
- 1 clove(s) garlic minced
- 1 cup(s) button mushrooms sliced
- 1 cup(s) fresh spinach
- 1 12oz block(s) medium-firm, firm, or extra-firm tofu drained
- 1/2 teaspoon(s) turmeric
- 2 tablespoon(s) nutritional yeast
- 1/2 teaspoon(s) black salt (also called kala namak) (or use regular salt if preferred)
- 1/4 teaspoon(s) black pepper
Instructions
- Heat the olive oil in a large skillet over a medium heat. Add the onion and sauté for 3-4 minutes, until soft. Next add the garlic, mushrooms and spinach, and sauté until the mushrooms are soft and the spinach has wilted.
- Crumble the tofu over the vegetables and add the turmeric, nutritional yeast and season with salt and pepper. Stir well to combine and continue to cook until the tofu is heated through.
- Remove the skillet from the heat, stir in the pesto, and serve immediately.
Notes
Vegan pesto: use a store-bought pesto or try one of the following recipes:
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 189kcal | Carbohydrates: 8g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 442mg | Potassium: 224mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1007IU | Vitamin C: 4mg | Calcium: 144mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
