Pesto Toast with Tofu Scramble
This vegan pesto toast is perfect for breakfast, lunch or any time of day! Delicious basil pesto is slathered on toasted sourdough bread and topped with a lovely tofu scramble. It’s the best toast combo that everyone will be talking about!
10 minutes
10 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 262 |
| Fat: | 25 g |
| Carbohydrates: | 6 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 335 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 2
Ingredients
Vegan Pesto
- 1 cup1 cup1 cup fresh Basil
- 1 cup1 cup1 cup Spinach
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Lemon Juice
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Water
- 2 Tbsp2 Tbsp2 Tbsp Raw Cashews
- 1 tsp1 tsp1 tsp Garlic, minced
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt
Tofu Scramble
- 1/2 - 15 oz1/2 - 15 oz1/2 - 15 oz Tofu, block
- 1/2 tsp1/2 tsp1/2 tsp Paprika
- 1/4 tsp1/4 tsp1/4 tsp Turmeric
- 1/2 tsp1/2 tsp1/2 tsp Garlic Powder
- 1/4 tsp1/4 tsp1/4 tsp Chili Powder
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Nutritional Yeast
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Vegan Pesto
- Blend all ingredients together in a high speed food processor until smooth. Add water to thin as needed until desired consistency is reached.
Tofu Scramble
- Pat tofu dry with a paper towel. Crumble with your hands into small pieces.
- Heat 1tbsp of coconut oil in a pan on medium-high heat.
- Add in crumbled tofu and sauté for 2-3 minutes.
- Add all remaining ingredients and cook 5 minutes, stirring occasionally.
Assemble!
- Spread a thick layer of pesto on two slices of sourdough bread. Top with tofu scramble and enjoy!
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