Rich pesto gets a breakfast twist in this flavorful dish. Vegan-friendly and packed with healthy fats thanks to cashews and olive oil, it will keep you full and energized until lunch time. Substitute any seasonal vegetables you have on hand in place of the mushrooms and tomatoes for your own unique meal.
1/2 cup basil
2 tablespoons raw cashews
2 teaspoons nutritional yeast
1 garlic clove
1 tablespoon lemon juice
1/4 cup spinach
1/2 teaspoon kosher salt, divided
1/2 tablespoon olive oil
1 cup sliced white mushrooms
1/2 cup cherry tomatoes, sliced
1 pound firm tofu, drained and crumbled
How to Make It
In a food processor, combine basil, cashews, nutritional yeast, garlic, lemon juice, spinach, and ¼ teaspoon salt. Process, adding water as needed, to get a thick pesto.
In a large pan, add olive oil over medium-heat. Stir in mushrooms and ¼ teaspoon salt. Sauté until mushrooms begin to brown and release moisture. Add cherry tomatoes and cook for 2 minutes.
Stir in tofu, cooking just until heated through. Remove from heat, mix in pesto just before serving, and divide between two plates.