Pesto Zucchini Tofu Scramble

Name: Pesto Zucchini Tofu Scramble
Cook time: 18 min
Yield: 2 serves
Ingredients: 0.25 cup pine nuts; 0.25 cup pumpkin seeds; 0.5 cup basil; 0.33 cup spinach; 1 cloves garlic; 1 juice lemon juice; 0.25 cup nutritional yeast; 0.25 cup olive oil; salt and pepper (to taste); 300 g firm tofu; 1 tbsp vegan butter; 1 cup soy milk; 1 tsp dijon mustard; 1 tsp vegan beef stock powder; 1 tsp veggie stock powder; 0.5 tsp onion powder; 0.5 tsp garlic powder; 0.5 tsp turmeric powder; 1 small zucchini; sourdough bread (to serve)

This is the perfect high-protein vegan breakfast, packed full of flavour and super easy to make!

Yield2 serves

Cook time18 minutes

Ingredients

Home-made Pesto

Tofu Scramble

Additional ingredients

Directions

1
Toast pine nuts and pumpkin seeds in a small frying pan over medium-high heat for 3-4 minutes, or until golden.
2
Add the toasted pine nuts and pumpkin seeds, as well as the rest of the home-made pesto ingredients to a food processor. Blitz for less than a minute, until a chunky pesto forms.
3
Place a large frying pan over medium-high heat on the stove. Add vegan butter, allow to melt, and then use your hands to crumble in the tofu. Then, add the rest of the tofu scramble ingredients, mix well, and reduce heat to low-medium.
4
Whilst your tofu scramble cooks, use a mandolin to thinly slice the zucchini.
5
After your tofu scramble has cooked for 8-10 minutes, add the zucchini and most of the pesto. Mix well to combine, then remove from the heat.
6
Serve the tofu scramble on toasted sourdough and top with additional pesto, if desired.
7
Enjoy!

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