Pesto Scramble on Sweet Potato Toast

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Servings: 4 Prep: 10 min Vegan Homestyle Kids Simple Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Sweet Potatoes, Extra Virgin Olive Oil, Basil Pesto

Ingredients

3 sweet potatoes ⚠

24 ounces tofu

½ teaspoon sea salt, to taste

½ teaspoon ground black pepper, to taste

3 tablespoons extra virgin olive oil ⚠

6 tablespoons basil pesto ⚠

1. Preheat oven to 425F. Slice sweet potatoes into 1/4 inch thick slices.

2. Place a wire rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.

3. Arrange the sweet potato slices on the prepared wire rack and place in oven for 15-20 minutes or until slices are fork-tender.

4. Turn once halfway through cooking. Remove from oven and set aside. Meanwhile, drain tofu.

5. Heat oil in a skillet over medium heat. When oil is warm, crumble tofu into skillet. Add salt and pepper.

6. Using a wooden spoon, scramble tofu to desired crumble size, cooking for 5-8 minutes.

7. Place a piece of sweet potato toast on each plate. Top toast with scrambled tofu. Drizzle pesto over tofu. Serve immediately and enjoy!