Breakfast Pesto Tofu Scramble
I love this breakfast! Its super quick and easy to put together and will put any scrambled egg to shame! Plus it has 0mg of cholesterol compared to eggs that have 169mgs per egg which comes out to 53% of your daily value! Give this healthier breakfast scramble a go and I promise you won't be disappointed!
1/2 onion, chopped 2 1/2 cups water 1/2 block tofu 2/3 cup nutritional yeast 1 cup mushrooms, sliced 1 tomato, chopped 1/4 cup cashews, walnuts, or almonds 4 oz basil 2 cloves garlic lemon, juiced salt & pepper, to taste
SAUTÉ THE MUSHROOMS
In a skillet, sauté 1 cup of sliced mushrooms in 1/2 a cup of water.
MAKE THE TOFU
In another skillet, sauté 1/2 of a chopped onion in 1 cup of water. Once the onion goes translucent add in 1/2 a 16oz block of tofu and mash it up with a potato masher. Add in 1/3 cup of nutritional yeast, stir, and turn heat down to low.
MAKE THE PESTO SAUCE
In your Vitamix, food processor, or blender, combine 1/4 cup of cashews, walnuts, or almonds, 4 oz fresh basil, 1/3 cup of nutritional yeast, 2 garlic cloves, and 1 cup of water and blend until smooth.
Combine the pesto sauce with the tofu and mix in the mushrooms and chopped tomatoes. Squeeze a little lemon over the top and add any salt and pepper to taste.