Scrambled Tofu & Fresh Pesto Brunch Tortilla

This is one of those meals that's too filling to be classed as breakfast, yet too breakfasty to be called lunch! Perfect for lazy Sunday mornings and an excellent source of post-gym protein. 

INGREDIENTS (serves 2) 

Drop of olive oil

1 packet Tofoo Tofu (280g) (chop into slices)

8 chestnut mushrooms (halved)

4 spring onions finely chopped

1/2 tsp turmeric powder

1 tbsp nutritional yeast

2 tbsp nut milk

Salt and pepper to season

 

PESTO

Handful of basil leaves

Half an avocado

Juice of half a lemon

Clove of garlic

Handful of mixed nuts

2 tsp nutritional yeast 

 

HERE'S HOW

Warm the oil in a pan and add the sliced tofu, mushrooms and spring onion

Add the turmeric, nutritional yeast and season with a little salt and pepper

Using the back of a fork, mash the tofu as it cooks

Add the nut milk to give the scrambled tofu a creamy consistency 

Push the scrambled tofu to the side of the pan. Add 6 asparagus spears and leave on a low heat

Meanwhile blitz the pesto ingredients together until creamy

Serve on a gluten free tortilla with slice of fresh avocado and spears of asparagus


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