Scrambled Tofu with Vegan Basil Pesto

Name: Scrambled Tofu with Vegan Basil Pesto
Prep time: THMS
Cook time: THMS
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

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

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

Recipe products

How to make the recipe

Step 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.

Step 3

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.

Step 5

Toast the bread, spread with Sacla‚Äô 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.