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.
Cook Time
20 mins
Serves
4
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