Pesto Scrambled Tofu

Pesto Scrambled Tofu Ingredients 1 package (14 oz) extra-firm tofu, pressed to remove excess water 1/2 teaspoon turmeric Sprinkle of curry ½ onion chopped Cashew Pesto (see below) 4 cups baby spinach 1 tomato Cashew Pesto (makes about 10 Tablespoons): 3 cups fresh basil 1/4 cup raw cashews 4 Tablespoons water 2 Tablespoons lemon juice 1 clove garlic, minced 1/4 teaspoons sea salt and pepper Directions With a fork, mash tofu & turmeric together until tofu resembles scrambled-egg texture In the food  processor or blender, pulse pesto ingredients until smooth.In skillet over medium heat, sauté onion tofu, add in spinach, stir in tomato and pesto and serve.