I took Vegan Brunch as my starting point for both recipes. I've had this book about a year and although I've read it like a novel, this is the first time I've used it to cook from. I'm not very good at just sticking to a recipe as printed, so of course I made a few adaptations.
1 clove of garlic, crushed
50g/1/3 cup pine nuts, toasted
28g/1 pack of fresh basil leaves
pinch of salt
2 Tbsp light olive oil
1 Tbsp water
1.5 Tbsp nutritional yeast
Buzz crushed garlic and toasted pinenuts in food processor, add basil leavessalt and olive oil and process until smooth. Add water and nutritional yeast and blend well.
Pesto Tofu Scramble with Mushrooms and Tomatoes
1-2 Tbsp light olive oil
2 spring onions, finely chopped
2 cloves of garlic, crushed
8 cherry tomatoes, halved
175g chestnut mushrooms, halved and finely slliced
250g firm tofu, squeezed and crumbled into large pieces
2 Tbsp nutritional yeast
2 Tbsp pesto (or more to taste)
Salt and freshly ground pepper
Gently saute spring onions for a couple of minutes. Add tomatoes and saute for a futher 3 minutes. Add crushed garlic and mushrooms and saute for another couple of minutes. Add crumbled tofu, stir well and cook for 5 minutes. Stir in pesto and nutritional yeast and cook for a further 2 minutes until warmed through. Season with salt and freshly ground black pepper, if required. I served mine with steamed broccoli and petits pois. I think it would be really nice with sauteed potatoes or rosti. I really like that pesto, tomato, mushroom combination and the nutritional yeast in both the pesto and scramble made it taste really creamy. This made enough scramble for 2 servings, so I'm really looking forward to breakfast already. the pesto made about 4 servings, so I'll be having pasta with pesto sometime in the next couple of days.