Pesto and Zucchini Tofu Scramble

I love tofu scramble so much, and recently have really been enjoying making my own home-made pesto. And so, I thought, why not combine the two… and add zucchini?! This resulted in this super delicious pesto and zucchini tofu scramble, great for meal prep or for a hearty Sunday brekky.

Ingredients:
Pesto:
- 1/3 cup pine nuts, toasted
- 1/3 cup pumpkin seeds, toasted
- 2 cups fresh basil
- 1 tbsp nutritional yeast
- 1 garlic clove
- 1/4 cup olive oil
- juice of 1/2 a lemon
- salt and pepper

Tofu scramble:
- 2 tbsp vegan butter
- 300g firm tofu, crumbled
- 1/2 cup soy milk
- 1 tbsp nutritional yeast
- 1 tsp veggie stock powder

Additionally:
- 1 zucchini
- Sourdough bread, to serve
- Extra toasted pine nuts, to serve

Method:
1. To make the tofu scramble, place a large frying pan over medium heat, add the vegan butter. Once the butter has started melting, crumble the tofu in and then add soy milk, nutritional yeast and veggie stock powder. Mix well, leave on medium heat to cook away, and continue stirring as necessary.

2. To make the pesto, to a small food processor add toasted pine nuts, toasted pumpkin seeds, fresh basil, nutritional yeast, garlic, olive oil, lemon juice, salt and pepper. Blend for 1 minute, or until all large chunks have blended well.

3. Use a madoline slicer to thinly slice the zucchini into strips. Once all of the zucchini has sliced, add to the tofu scramble and mix together well over the heat for 2-3 minutes.

4. Add the pesto to the tofu scramble mixture, reducing the heat to low. Combine well for 1-2 minutes, and then remove the frying pan from the heat.

5. Toast as many slices of sourdough as you desire, and serve tofu scramble hot on top. Top with extra toasted pine nuts, if desired.