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!