Pesto Tofu Scramble
1/2 slab of firm tofu (pulsed in hand-blender)
1/2 yellow onion chopped
1/2 tomato diced
1/2 yellow bell pepper
small pod of finely diced garlic
black olives
4 tbsp fresh pesto
2 tbsp olive oil
salt, fresh ground pepper to taste
squirt of your favorite red Mexican hot sauce
I sauteed all the vegetables in olive oil, added the tofu, pesto, hot sauce, salt and pepper. Mixed everything well, and cooked for another 5-7minutes. I dressed it up with jalapeno cheddar, fresh cilantro and home-made roasted salsa.
We had cantaloupe, caraway toast with butter, and clove chai - a great start to your weekend morning with protein, vegetables, carbohydrates and fresh fruit.
Vegan option: Leave out the cheddar garnish
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9 comments:
This sounds really good!! I tried a similar scramble with sauteed asparagus and swapped pesto with cilantro chutney! - try it.
Chutney works! So creative!
You remember we went to this brunch place for my birthday this year when you visited, that you found on the iphone? That's where I got the inspiration from.
Zumbro Cafe, great cozy little place in Linden Hills. Must try guys!
Tofu scramble is our families' favorite weekend breakfast. This style will give new dimension to our regular tofu scramble which we eat with warm corn tortillas and salsa. We use Mexican chili powder, cumin along with onions and garlic with our scramble.
I like Adi's idea with asparagus and cilantro chutney. Looks like asparagus is your new favorite these days:)
mmm... Masi I like your mexican tofu scramble, I have to look for mexican chilli pwd, dont own it.
Just tried these right now for dinner. Yummy. Paired with tomato soup and toast :)
That was me btw, Sonali.
Masi - I tried the mexican version you mentioned with some taco seasoning, tace bell sauces, sriracha sauces and cumin/onion/garlic/chillies/corn/peas etc..turned out amazing!!
Shweta, I'm going to try this out tonight - sounds delicious!
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