Thursday, 17 January 2013

Kale Pesto Tofu Scramble

Rocket & Roses HQ Play List:

Richie Kotzen ~ Fooled Again
Rod Stewart ~ Making Whoopee
The Puppini Sisters ~ Jilted
Melissa Etheridge ~ Heal Me
Colbie Caillat ~ Feelings Show
Miranda Sex Garden ~ Open Eyes
Meredith Brooks ~ Lay Down
Beverley Knight ~ Shoulda, Woulda, Coulda
Bruce Springsteen ~ All The Way Home
Hot Chocolate ~ You Sexy Thing
Shakira ~ Fool
Enrique Iglesias ~ Not In Love
Fun Lovin' Criminals ~ Swashbucklin' In Brooklyn
Katy Perry ~ Lost

This is a follow up to the delicious Kale Pesto recipe I blogged about from Tuesday. For the recipe simply click here. This recipe made about 1 cup of pesto and half was used in the pasta but that left 1/2 cup spare. And although this pesto freezes well and doesn't lose any flavour when used after....I wanted to find another way of using it. It was..that good. lol.

So...I thought about it...and then some. lol. I have a freezer draw filled with packets of that gave me my starting point. Tofu scramble is one of my favourite ways of eating tofu so the recipe came together pretty quickly after making that decision. And once again it was the hard work of ML who cooked to my instructions...thank you!

I decided to keep the other ingredients really simple as the pesto has such a glorious flavour. It really was a 'what we had in the kitchen' decision in the end..and I wasn't disappointed.  Keeping this recipe simple was the key...with the scrambled tofu and leftover pesto...we added grated carrots, banana shallots (you could use onions), garlic and brussel sprouts. Yes...brussel sprouts. lol. They were so tasty. ML served mine with two slices of GF toast...and I was a very happy vegan. lol.

Cooking away nicely in the skillet...Kale Pesto Tofu Scramble.
(ML took a quick snap as it won't win any awards
but it showed the main attraction)
Kale Pesto Tofu Scramble serves 2-4
(Recipe from the Rocket & Roses Vegan Kitchen)

1/2 cup of Kale Pesto
1 300g pkt of tofu, frozen, defrosted, squeezed and crumbled
1/2 tbsp olive oil
2 banana shallots, diced
1 large carrot, grated
6 large brussel sprouts, trimmed and quartered
2 cloves of garlic, minced

In a med-lg skillet heat the oil and toss in the shallots, carrot, sprouts and saute until softened. Approx 5-7 minutes.

Add the garlic and stir to combine and cook for a further minute.

Add the tofu and mix well to combine and cook for ten minutes...stirring occasionally. Scrape the bottom of the skillet with each stir to get all the browned pieces included in the mix.

Add the pesto and stir into the tofu scramble. Once evenly distributed leave the tofu and pesto to heat through. Serve with toast...


Thanks for stopping by and I hope your week is going well?