Scrambled Tofu with Vegan Basil Pesto

12

Minutes

4

Servings

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

Scrambled Tofu with Vegan Basil Pesto
INSTRUCTIONS 

  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.