Notice a theme? Yes, I made this tofu scramble the morning after I made the White Cheddar & Basil Baked Gnocchi. I had leftover ingredients that I didn’t want to go bad…what’s a girl to do? Well, I made myself a delicious, savory, filling, protein-filled breakfast, that’s what I did!
1 block extra firm tofu, pressed & drained
1 clove garlic, minced
1 gluten-free veggie burger
2 tbsp fresh basil
2 tbsp olive oil
1 tsp turmeric
3-4 oz white cheddar
1/4 cup grated parmesan cheese
1 tbsp pine nuts
Heat 1 tbsp olive oil in large skillet over medium heat. Add veggie burger and cook until both sides are browned. Add minced garlic and sautee for 1 minute.
Crumble tofu with hands into that same skillet into bite-sized pieces. Add 1 tbsp olive oil, turmeric, chopped basil, and sautee over medium heat until tofu is heated through and getting yellow-brown and crispy on all sides.
Add the shredded white cheddar and parmesan, and sautee until melted. Add your pine nuts, and sautee for 2 additional minutes until they get lightly toasted.
Pour yourself some tea or coffee, and serve it up!