📖 Instructions

1. First things first, let's prep those veggies! Finely chop about half a cup of arugula. You can use more if you're a total arugula fiend like me. (No judgment here!). Chop up half a cup of cherry or grape tomatoes – these little guys cook quickly and add a nice burst of sweetness. And finally, dice half an onion – yellow or white, either is perfect.
2. Next, we tackle the star of the show: the tofu! Crumble 14 ounces of extra-firm tofu into a large bowl. Now, grab your favorite pesto (homemade is great, but store-bought is perfectly fine!). Add about 2 tablespoons to the bowl with the crumbled tofu. Don't be shy with the pesto! I always err on the side of more. Give it a good stir to combine.
3. Heat up your skillet over medium heat. Add a tablespoon of olive oil – or your favorite cooking oil. Once it's hot, add your chopped onion and cook until it becomes translucent – about 3-5 minutes. Don't burn it! We just want it soft and fragrant. Then, toss in the chopped tomatoes and arugula – and give it a quick stir. They only need to cook for a minute or two.
4. Now, add your tofu mixture to the skillet. Cook for about 5-7 minutes, or until it's heated through and slightly browned in spots. We're not trying to crisp it up; just make sure it's heated evenly, stirring it frequently. And don't forget to season it properly – add a pinch of salt and pepper to taste. I usually add a generous pinch because I like things on the saltier side.
5. Finally, sprinkle 1-2 tablespoons of toasted pine nuts over your beautiful tofu scramble. Toss them in gently, and you are practically done. Serve immediately! It's incredible when served warm but remains flavorful even when cold. I love it the next day in wraps or on top of a salad!