This past weekend was a crazy mess of awesomeness. First of all, I had a three day weekend, it went by in a blink of an eye but an extra day off from working is always a-ok in my books. I got to spend my entire Friday baking like a mad woman until I couldn’t bake anymore and collapsed into bed fully exhausted…only to get up super early and bake just a little more 😉 It’s a good thing I like baking so much, although I was completely sick of the sight of it once the evening hours started to tick by. Then Saturday we had our Calgary bake sale! I just want to take this moment to point out that you Calgary folk are crazy for the vegan baking! Seriously, we weren’t even set up yet and at 9:45am people were swarming the tables. It was super hectic and a little stressful but all in all it made all the work we put into this worthwhile!
The weather was, how we say, shotty at its finest. The bake sale was outside and the wind decided to be a bit of an asshat and try to blow us all away. Besides for having to wash gravel out of my hair when I got home, I’m happy to say that (for the most part) everything stayed secured to the tables, well, other than one plastic platter lid that is. That thing took off flying like a bat out of hell. Once the snow hit (yes it started to snow), the good people of Community Natural Foods were nice enough to let us move inside their store, I don’t think I’ve ever been so happy to have the feeling come back into my hands. As it turns out, trying to pick change up off a table when your hands have gone numb is a bit of a bitch…..and so is trying to undo the button on your jeans when you need to pee really bad…..just thought I’d share that little tidbit with you all…
Sunday ended up being a fabulous day of sleeping in and lazing around in my pajamas all day, oh, and cleaning, we can’t forget about the bomb of dirty dishes I left in the kitchen before the bake sale. To say I was unmotivated to do anything would be an understatement, but I still wanted to make something for brunch. My only requirements were that it couldn’t involve baking and it couldn’t be anything complicated or time consuming. I had a whole bunch of fresh basil leftover from some scones I made, so my first instinct was pesto! Then there was the easy part, and there’s not a lot of things out there that are easier to make then a tofu scramble. Combine the two and you have yourself an incredibly flavorful Sunday brunch. I even got up the energy to make some roasted potatoes to go along with it! I see a bit of a pesto kick creeping in, so don’t be surprised if you happen to see another pesto inspired recipe pop up soon. Holy hell do I love that stuff!
PESTO TOFU SCRAMBLE
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 1/2 cup roasted red pepper, diced
- 6 cremini mushrooms, chopped
- 1/2 cup cherry tomatoes, halved
- 350g extra-firm tofu
- 3 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon black salt
- 1/4 teaspoon turmeric
- Salt and pepper, to taste
- 5 sundried tomatoes, sliced
- Basil Pesto (recipe below)
- 3 tablespoons pine nuts
- 3 tablespoons cashews, walnuts or almonds
- 1 clove garlic, minced
- 2 cups loosely packed fresh basil leaves
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- black pepper, to taste
- 1 tablespoon water
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- For the pesto: First toast the nuts. Preheat a large heavy bottomed skillet over medium-low heat. First toast the larger nuts for about 5 minutes, stirring them frequently. Then add the pine nuts for a few minutes longer. They should start to brown slightly. Remove from pan to let cool.
- Once slightly cooled, transfer the toasted nuts to a food processor. Add the garlic and pulse everything into fine crumbs. Add the basil, nutritional yeast, salt, pepper, water and lemon juice and puree until somewhat smooth, scraping down the sides as necessary. Stream in the olive oil and blend until well combined. Then blend in the balsamic vinegar.
- For the scramble: In a medium bowl, crumble together the tofu, than mix in the nutritional yeast, garlic powder, onion powder, black salt, turmeric, salt and pepper.
- In a large skillet over medium-high heat, add oil and onion. Sauté for a few minutes, then add the red pepper, mushrooms and cherry tomatoes. Sauté for another 4 to 5 minutes or until the mushrooms have released most of their juices, add the tofu mixture and sundried tomatoes, cook the tofu until heated through and just beginning to brown, about 10 minutes. Add as much of the pesto as desired and cook until heated through. Remove from heat and serve warm.
And don’t forget about the Okotoks bake sale this Saturday!!