Pesto-Scrambled Tofu with Mushrooms and Tomatoes

• 8 oz. thinly sliced cremini mushrooms (2 cups)
• 1 12-oz. pkg. extra-firm tofu, drained and broken into bite-size pieces
• 1/4 tsp. ground turmeric
• 1 medium tomato, roughly chopped (1 cup)
• 2 Tbs. pesto paste, such as Amore

1. Coat large skillet with cooking spray, and heat over medium-high heat.
2. Saute mushrooms in skillet 5 minutes, or until browned.
3. Transfer to plate.
4. Wipe out pan, and coat with cooking spray.
5. Add tofu to pan, and scramble 10 minutes, or until lightly browned.
6. Sprinkle in turmeric, and add chopped tomato and pesto.
7. Season with salt and pepper, if desired, and cook 3 minutes, or until scramble is heated through.

cremini mushrooms, extrafirm tofu, ground turmeric, tomato, pesto paste

Taken from www.vegetariantimes.com/recipe/pesto-scrambled-tofu-with-mushrooms-and-tomatoes/ (may not work)