World · Keto
Tofu & Spinach Scramble with Almond Pesto
Crumbled firm tofu sautéed like scrambled eggs with wilted spinach, finished with a vibrant almond-basil pesto. Plant-based, protein-rich, and ready in 20 minutes.
Halal-friendly Vegetarian Gluten-free Easy
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 2
5g Net carbs
22g Protein
30g Fat
380 Calories
Per serving
Ingredients
- 300g (10.5 oz) Firm tofu, drained and crumbled
- 80g (3 cups) Fresh baby spinach
- 1 tbsp Olive oil (for cooking)
- 1 clove Garlic, minced
- 1/4 tsp Ground turmeric (for scramble colour)
- to taste Fine sea salt and black pepper
- 40g (1 cup) Fresh basil leaves (for pesto)
- 30g (1/4 cup) Blanched almonds (for pesto)
- 3 tbsp Extra-virgin olive oil (for pesto)
- 1 tsp Lemon juice (for pesto)
- 1 small Garlic clove (for pesto)
- 1 tbsp Nutritional yeast (or parmesan for non-vegan)
Method
- Make the pesto: blitz basil, almonds, garlic, lemon juice, nutritional yeast, and olive oil in a food processor or with a stick blender until coarse-smooth. Season with salt.
- Pat the crumbled tofu very dry with paper towels — moisture is the enemy of a good scramble.
- Heat olive oil in a non-stick skillet over medium-high heat. Add the tofu and turmeric. Cook 5-6 minutes, stirring, until the edges are lightly golden.
- Add the garlic; cook 30 seconds. Stir in the spinach and let it wilt 1-2 minutes.
- Season with salt and pepper. Plate the scramble and top each portion with a generous spoon of almond pesto.
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