Pesto Scramble
Ingredients
Instructions
Toast walnuts in the oven (350°F) on a rimmed baking sheet for 5 minutes. Toss the nuts halfway through. Transfer to a food processor and let cool.
To a hot skillet over medium heat, add the onions and sauté until
soft and golden brown.
Add the mushrooms and cook until soft.
Drain the skillet. Set it back on the burner on low heat.
Crumble the drained and pressed tofu in medium-sized chunks.
Add tofu to the skillet with the vegetables.
Heat through, stirring occasionally, about 10 minutes.
While tofu is heating, make the pesto.
Add Parmesan, garlic, lemon juice, and salt to the nuts and pulse in a food processor until finely ground (about 1 minute).
Add basil.
While running the motor, slowly add olive oil in a steady stream and continue processing until the pesto is smooth.
If needed, add 1 to 2 water or more oil if needed to achieve a smooth sauce.
Turn the heat to low.
Fold the pesto and tomatoes into the scramble. Heat through. Do not boil and do not cook for longer than 2 minutes or the basil becomes bitter.
Taste and add more salt if needed.
You can substitute walnuts with shelled pistachios for a unique and delicious flavor.
Should you make pesto up to 24 hours before using, place in a jar and top with ½ inch oil to prevent the mixture from browning (due to oxidation), and store in the refrigerator. Drain the oil from the top before using.
Try our pesto recipes on your favorite pastas: Traditional Pesto with Walnuts, Multiplier Onion Pesto, or Oil-free Pesto.
Serve this delicious breakfast scramble with a salad and
one of our muffins found in the recipe Oatmeal Muffins with Variations.
Serves 4
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Ingredients
Directions
Toast walnuts in the oven (350°F) on a rimmed baking sheet for 5 minutes. Toss the nuts halfway through. Transfer to a food processor and let cool.
To a hot skillet over medium heat, add the onions and sauté until
soft and golden brown.
Add the mushrooms and cook until soft.
Drain the skillet. Set it back on the burner on low heat.
Crumble the drained and pressed tofu in medium-sized chunks.
Add tofu to the skillet with the vegetables.
Heat through, stirring occasionally, about 10 minutes.
While tofu is heating, make the pesto.
Add Parmesan, garlic, lemon juice, and salt to the nuts and pulse in a food processor until finely ground (about 1 minute).
Add basil.
While running the motor, slowly add olive oil in a steady stream and continue processing until the pesto is smooth.
If needed, add 1 to 2 water or more oil if needed to achieve a smooth sauce.
Turn the heat to low.
Fold the pesto and tomatoes into the scramble. Heat through. Do not boil and do not cook for longer than 2 minutes or the basil becomes bitter.
Taste and add more salt if needed.
You can substitute walnuts with shelled pistachios for a unique and delicious flavor.
Should you make pesto up to 24 hours before using, place in a jar and top with ½ inch oil to prevent the mixture from browning (due to oxidation), and store in the refrigerator. Drain the oil from the top before using.
Try our pesto recipes on your favorite pastas: Traditional Pesto with Walnuts, Multiplier Onion Pesto, or Oil-free Pesto.
Serve this delicious breakfast scramble with a salad and
one of our muffins found in the recipe Oatmeal Muffins with Variations.
Serves 4