I don’t think this post needs too much explanation. I started making tofu scrambles with leftover pesto because there is always leftover pesto. Sometimes I freeze it in ice cube trays and, once frozen, pop them into a freezer bag making for an easy pesto pasta lunch. Or, I just scramble up the tofu and mix in the pesto. A delicious and quick breakfast/lunch/brunch idea.
I am not posting exact measurements because this is more of a method than a recipe, so use your judgement. A 14oz. box of tofu will make enough tofu scramble for about 4 adults. I love to add turmeric both for color and the healthful benefits. Finally, a few spoonfuls of pesto will make it very flavorful!
Extra firm tofu
Onion
Turmeric
Pesto
Olive oil
Salt
Press the tofu for only about 10 minutes, just long enough to get the major amounts of water out.
Dice up the onion and sauté in olive oil and a pinch of salt until translucent. Add a few dashes of turmeric and stir around to coat.
Crumble the tofu into the pan with the onions and stir to coat. Mix in a few spoonfuls of pesto and heat through.
Enjoy with toast, potatoes, or salad!