Saturday, July 3, 2010

Tofu Scramble and Penne with Roasted Vegetables and Tunisian Pesto


For breakfast, I made a delicious tofu scramble with cremini mushrooms and red onions. Served with a blob of ketchup and HP sauce!


I'm going to a potluck today so I decided to make penne with roasted veggies and pesto. I used this tunisian style pesto that I got from a wonderful book, 'Classic Vegetarian Cooking from The Middle East and North Africa'. It's a delicious blend of fresh parsley, basil, almonds (I used walnuts), olive oil, garlic, butter (I used Earth Balance margarine), oregano, cayenne and parmesan (I used a vegan parmesan substitute). I added a squeeze of lemon for some brightness.


Tossed with the penne and roasted veggies. How festive!

7 comments:

HayMarket8 said...

The roasted veggies look wonderful! I also love the idea of mushrooms in the scrambler. I never thought of that but it is a great idea!

Indu said...

Look at those veggies!!! One of fav things!!! Veggies and pasta!!

Jacklyn said...

mmm i love tofu scrambled!

Carrie said...

those veggies & pesto look right up my alley!

VeganCraftastic said...

Yum, it all looks delicious, especially the pesto!

Kitchen Witch said...

Scramble is my favorite!! That pesto looks yum too!

http://misskitchenwitch.blogspot.com

Monique a.k.a. Mo said...

Kim, your pesto is gorgeous! And those roasted veggies are making me hungry.