Super Green Breakfast Sandwiches
with Tofu Scramble & Pesto Mayo
- 15.5 oz Nasoya® Organic Extra Firm Tofu
- ½ tsp ground turmeric
- 6 oz broccoli florets
- 1 green bell pepper
- 4 whole wheat English muffins
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- ¼ cup vegan basil pesto
- For full ingredient list, see Nutrition
Drain the tofu, pat dry, and crumble. Heat a large nonstick skillet over medium-high heat with 2 tsp olive oil. Add the crumbled tofu, turmeric, ¼ tsp salt, and a pinch of pepper. Cook until the tofu is dry and “scrambled,” 5 to 6 minutes.
Chop the broccoli florets into bite-size pieces. Dice the green bell pepper. Add the chopped broccoli and diced green bell pepper to the skillet and cook 2 to 3 minutes.
Toast the English muffins. Spread the Vegenaise and basil pesto on one side of each muffin, add the tofu scramble, and top with remaining muffin halves.