Extra virgin olive oil
1/2 a red onion, diced
1 lb. extra firm tofu, rinsed & patted dry
About 10 crimini or button mushrooms, sliced
1 small zucchini, diced
2 Tbsp. vegan pesto (just make sure there's no cheese in it)
1 Tbsp. tomato paste
1/4-1/2 c. vegetable broth
1-2 c. chopped greens such as kale, collards, arugula, spinach or chard
1) Heat a little olive oil in a large saute pan over medium-high heat (more medium than high) and add the onion. Saute until softened, about 5 minutes.
2) Once the onion is softened, take the whole brick of tofu and crumble it with your fingers into the saute pan. It should look kind of like scrambled eggs. Stir to mix with the onions and then let it brown for about 5-7 minutes.
3) Once the tofu starts to brown add the mushrooms and zucchini and let it cook for another 5 minutes until the mushrooms and zucchini are softened. Then sprinkle a little sea salt over the whole dish and use your wooden spoon to make a hole in the middle of the pan and put the pesto and tomato paste into the hole. Then pour the vegetable broth over the pesto and tomato paste and stir it around to dissolve them in the broth.
4) Toss to incorporate the pesto & tomato paste throughout the dish and let the broth evaporate. Then toss in the greens and mix. Continue to saute for another couple of minutes until the greens are wilted.