Our Favourite Recipes
Scrambled Tofu with Vegan Basil Pesto
This vegan brunch is packed full of flavour and makes a very welcome change from the avocado on toast option! The secret to the dish is in breaking up the tofu into uneven pieces so that it takes on all the flavour of the Vegan Basil Pesto and keeps the scrambled texture.
Dairy Free
Gluten Free
Vegan
Buon Appetito
Ingredients
- 1 tbsp. olive oil
- 1 small red onion, finely chopped
- 369g firm tofu, drained of excess water and roughly crumbled
- 6 cherry tomatoes, halved
- ½ jar Sacla’ Vegan Basil Pesto
- Basil leaves for garnishing (optional)
- Extra virgin olive oil to drizzle
- Gluten-free sourdough bread to serve
Method
1. Heat the oil in a large frying pan, add the onion, season with sea salt and freshly ground black pepper, and cook for a couple of mins until beginning to soften.
2. Add the tofu and tomatoes to the pan, stir and let them cook for 8-10 mins until the tofu is beginning to turn golden.
3. Toast the bread, spread with Sacla’ Vegan Basil Pesto, then spoon over the tofu mixture. Top with some more Pesto then drizzle with olive oil and scatter with basil leaves if using.
2. Add the tofu and tomatoes to the pan, stir and let them cook for 8-10 mins until the tofu is beginning to turn golden.
3. Toast the bread, spread with Sacla’ Vegan Basil Pesto, then spoon over the tofu mixture. Top with some more Pesto then drizzle with olive oil and scatter with basil leaves if using.
