Another crazy hard crossfit workout this morning!!! Thrusters and GHD sit-ups – SO GOOD. Came home on a mission to eat and had two lovely heirloom tomatoes on the counter that were screaming to be used. I chopped them up and remembered I had both basil and arugala pesto in the fridge. Seeing as I used all of my miso paste up making the pesto, I used what I had left of the miso and supplemented with the arugala pesto AND OH MY GODDESS…..YUMNESSSSS!!!!
Summer Tofu Scramble
1 package (15oz) firm tofu, crumbled
2T coconut oil
1c fresh summer tomatoes- heirlooms are best- medium dice
½ medium onion, small dice
1/4c nutritional yeast- more if desired!
1 clove garlic, minced
1/2t ground turmeric
1/2t salt
1/4t black pepper
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2t miso
1T prepared arugala or basil pesto
2T water- more if needed
Mix the miso paste with the water and set aside.
In a heated skillet or fry pan over medium high heat, heat up the oil and add the onion, garlic, turmeric, salt, black pepper and sauté until aromatic and golden.
Add the diced tomatoes and the crumbled tofu and sauté over medium heat, stirring frequently for 2-3 minutes, coating the tofu with the onion mixture.
Mix the miso paste into the scramble, then add the pesto. Sprinkle in the nutritional yeast and mix until well incorporated.
Serve immediately with toast or in a breakfast tofu burrito, sprinkled with additional nutritional yeast.
The Vegan Love Project 