Monday, February 3, 2014

pesto tofu scramble

monday is here! i hate to admit this, but last night was one of those crawl into bed and collapse from exhaustion with the rest of the house left in shambles nights, including my kitchen. i knew i would regret it this morning, but i simply did not have the energy to empty the dishwasher and clean my sink full of dishes. but lo and behold, i walk (stagger) into the kitchen to find it completely cleaned from top to bottom and a fresh pot of coffee waiting for me. 

you did good ricky, you did real good. :)

because of this, i was able to start the day off with one of my new recipes without first having to clean a space to do so!

i have started a new little process of pinning the recipes that i want to use for the week on a board on pinterest, make my shopping list from there and then discard/save recipes i want to use again. we are currently striving to eat a "whole foods/plant based" diet, with minimal animal products. we will occasionally eat meat, depending on where we are able to get it from...we currently have some deer meat in the freezer from one of my brother-in-laws that i will use in a spaghetti later this week. but for the most part, we stick to eating whole foods/plant based.

i will start sharing a recipe from time to time that is liked by not only ricky and i, but the boys as well...because lets be honest, i aim to please. ;) this breakfast definitely qualifies. even baby T ate every last bite on his plate. that's a win in my book. enjoy!


adapted from vegetarian ventures

  • 1 block firm (or extra firm) tofu 
  • 1/4 cup prepared pesto 
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • olive oil
  • salt / pepper
the original recipe also called for 1 pint cherry tomatoes, sliced in half, but i just used some sun-dried tomatoes that i had. for the cherry tomatoes, preheat oven to 450 degrees. toss the tomatoes in olive oil and salt / pepper and place onto a baking sheet. roast for about 20 minutes.

for the scramble, heat a tablespoon of olive oil in a pan over medium. add the chopped onions and cook for about 5 minutes; add the garlic and cook for another two. next, squeeze the tofu over the sink and try to ring out some of the water. crumble the tofu over the pan and saute for about ten minutes (this will depend on how moist the tofu is so this is the part where you watch it very closely…cook longer if it’s still mushy and add a tablespoon or so of water if it dries out). add in the prepared pesto and cook for another two minutes. remove from heat and top with tomatoes.

serve with your sides of choice. i went with blueberries and some gluten, dairy and egg free raisin bread, topped with organic earth balance natural vegan buttery spread and some local honey.

(i used a tofu that i don't usually buy, but it was the only one the grocery store that i went to carried. but since it was non-GMO, with no preservatives, it passed the test!)


  1. This looks delicious! I am going to put it on next weeks meal plan!!

    1. you totally should!! i'm sure Maylin will love it too!! xo