Kary Osmond: Pesto adds delicious flavor to scrambled tofu
Serve up this delicious scrambled tofu recipe with your favorite breakfast side dishes: fried potatoes, baked beans, toast or a simple green salad. It is quick to make and keeps well in the fridge for leftovers.
It’s easier than before to find dairy-free pesto at the grocery store, but if you can’t find any it’s not hard to whip up! Simply take any pesto recipe and leave out the Parmesan cheese; blend it up and in less than 5 minutes you’ll have homemade pesto. If you don’t have pine nuts on hand, use raw sunflower seeds instead.
Pesto & Tomato Scrambled Tofu
Serves 2 to 3
1 tablespoon olive oil
1/2 onion, finely diced
1/2 yellow bell pepper, finely diced
1 cup cherry tomatoes, quartered
1 pkg tofu, drained and crumbled
1/8 teaspoon turmeric
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