Pesto Tofu Scramble

Ingredients

• 45g / 1.59oz Walnuts
• 20g / 0.7oz Parmesan cheese
• 45g / 1.59oz tightly packed Basil leaves
• 30g / 1.05oz Baby spinach
• 1 tbsp Extra virgin olive oil
• 0.5 tsp Freshly ground black pepper
• 0.5 tsp Salt
• 1 tbsp Extra virgin olive oil
• 100g / 3.5oz sliced Mushrooms
• 250g / 8.82oz crumbled Firm tofu
• 120g / 4.23oz halved Cherry tomatoes
• 100g / 3.5oz Baby spinach
• 10g / 0.35oz Sun-dried tomatoes

Preparation

1. Combine 45g / 1.59oz walnuts, 20g / 0.7oz parmesan cheese, 45g / 1.59oz tightly packed basil leaves, 30g / 1.05oz baby spinach, 1 tbsp extra virgin olive oil, 0.5 tsp freshly ground black pepper, and 0.5 tsp salt in a blender. Process until the mixture forms a paste. If too thick, add 1 tbsp water and process again.
2. Heat 1 tbsp extra virgin olive oil in a frying pan over medium heat.
3. Sauté 100g / 3.5oz sliced mushrooms for 2 minutes.
4. Add 250g / 8.82oz crumbled firm tofu, 120g / 4.23oz halved cherry tomatoes, and 4 tbsp of the pesto. Stir to combine.
5. Stir in 100g / 3.5oz baby spinach and cook until wilted. Serve immediately.