PESTO TOFU SCRAMBLE

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the pesto, combine the ingredients in a blender or food processor and process in short bursts until the mixture forms a paste. If the pesto is too thick, add 1 tablespoon water, scrape down the side of the blender and process again. Heat the oil in a frying pan over medium heat. Sauté the mushrooms for 2 minutes. Add the crumbled tofu, tomatoes and 4 tablespoons of the pesto and stir to combine. Stir in the spinach and cook until wilted. Serve immediately.