Tofu and Spinach Scramble with Almond Pesto

A protein-packed tofu scramble with sautéed spinach, topped with a flavorful almond pesto for a satisfying and low-carb vegan keto breakfast.

Ingredients:

• 150g firm tofu, crumbled
• 100g fresh spinach
• 2 tablespoons almond butter
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a pan, heat olive oil over medium heat.
2. Add minced garlic and sauté until fragrant.
3. Add crumbled tofu to the pan and cook until slightly golden.
4. Add fresh spinach and cook until wilted.
5. In a small bowl, mix almond butter with a splash of water to create the pesto.
6. Drizzle the almond pesto over the tofu and spinach.
7. Season with salt and pepper.

Nutritional Information (Approximate):

• Calories: 500
• Protein: 25g
• Fat: 40g
• Carbohydrates: 5g
• Fiber: 3g