Tofu Scramble with Spinach Pesto Salad

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Servings: 4 Prep: 20 min Vegan Homestyle Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Sunflower Seeds, Basil Pesto

Ingredients

9 ounces spinach

¾ cup sun-dried tomatoes

24 ounces tofu

3 tablespoons sunflower seeds, or pumpkin seeds ⚠

6 tablespoons basil pesto ⚠

1 teaspoon sea salt, to taste

½ teaspoon ground black pepper, to taste

1. Chop spinach into small pieces. Drain and finely chop tomatoes. Drain tofu.

2. Mix spinach, tomatoes, sunflower seeds, and pesto in a large bowl. Set aside.

3. Preheat a non-stick pan on medium-low heat.

4. Crumble in tofu, add salt and pepper, and stir continuously for 5-8 minutes.

5. Serve with the spinach pesto salad.