Tofu Pesto Scramble

Serves 4

For the Pesto: 4 servings of Vegan Green Pesto (see recipe in this pack)

For the Tofu Scramble: 1 tbsp. olive oil ½ onion, chopped 1 clove garlic, minced 1 cup (95g) white mushrooms, sliced

1 cup (30g) baby spinach leaves

1 lb. (450g) extra-firm tofu, drained & pressed ½ tsp. ground turmeric 2 tbsp. nutritional yeast salt & pepper, to taste

What you need to do

Make the pesto following the Green Vegan Pesto recipe in this recipe pack.

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.