Tofu Scrambled "Eggs" with Spinach and Sundried Tomato Pesto
Yield: 4 people
Description
For a little added richness, stir in a tablespoon of plant-based butter at the end of cooking.
Ingredients
- 1 pound firm tofu, drained and crumbled
- 2 tablespoons olive oil
- 1 medium-large onion, cut into medium dice
- 4 cups packed fresh spinach
- 1 can (15-16 oz) chickpeas, drained
- 2 tablespoons nutritional yeast
- 2 teaspoons turmeric
- 1/4 cup sundried tomato pesto
Instructions
- While draining tofu, heat oil in a large skillet over medium-high heat. Add onions; sauté until softened, 4 to 5 minutes. Add spinach, sauté until wilted, a couple of minutes. Add the tofu and Beans, along with turmeric and nutritional yeast. Cook, stirring to thoroughly combine. Stir in pesto; continue to cook to heat through. Serve.