Disclosure: I received free full size containers of nuts from nuts.com in exchange for this blog post.
Nuts are easily turned to as a healthy snack but are often not thought of in everyday meals and dishes. I absolutely love to add nuts and nut butters to my oats in the morning, add nuts to salads, and make sauces, bars, and pesto! My buddies over at nuts.com sent black walnuts and pine nuts to inspire me in the kitchen. I’ve gotten creative in the past with my avocado walnut pesto but thought I would change up the herbs this time rather than the nuts, in comparison to the classic basil pesto most of you know and love.
Black walnuts actually have a nuttier flavor than traditional walnuts. I don’t enjoy English walnuts much unless I roast them but these I actually do enjoy raw! Any walnuts are healthy as they provide unsaturated fats so, eat whichever you prefer the flavor of. Fun fact: walnuts are the only nut with a substantial amount of omega-3 fatty acids so, eat up for anti-inflammatory benefits!
If you haven’t had pine nuts, they are a little more sweet in flavor and soft in texture than other nuts. I love toasting pine nuts and adding them to salads or even topping a good fall soup with them. They are filled with healthy fats and fiber.
I have been eating sage often this fall as I grew it for the first time in our garden this year. We had an abundance of the delicious herb and have used it in soups, sauces, this pesto, and even a pasta recipe that I will be posting within the next week. Both it and our oregano are still growing strong!
I started out just wanting to make a pesto for this blog post but, had been craving a tofu scramble and thought this would be a fun and delicious pair. Add in some antioxidant rich purple potatoes and you’ve got a party on your plate! Not into tofu or have a soy allergy? You can just sub in 4 pasture-raised eggs for protein.
I’ve made the whole dish a couple of times now and, admittedly, have had it for dinner more than breakfast! The quickly pan roasted potatoes are a perfect dinner starch after a night time work out and everything pairs well with some spinach as a vegetable source to round out the meal. There are 17 grams of protein per serving as is so, if you add a cup of cooked spinach, you’ll be around 22 grams to recover those muscles. Don’t have purple potatoes? No biggie. Just chop up whichever ones you do have!
Sage Pesto Tofu & Potato Scramble
- 1.25 lbs baby purple potatoes, quartered (or other color you have on hand)
- 2 tsp olive oil
- 1 container extra firm tofu drained
- Half of pesto recipe below
- 1 C Sage leaves
- 2 Tbsp fresh oregano
- 3 Tbsp Garlic cloves
- 1 Cup pine nuts
- 1/4C water
- 1/4 C Olive oil
- 1/2 tsp salt
- 1 tsp black pepper
- Heat large cast iron pan over medium on stove with 1 tbsp of olive oil.
- Add the already quartered potatoes, stir, cover and reduce heat to just below medium. Stir every 5 minutes
- While potatoes are cooking, add all pesto ingredients to your food processor or high quality blender. Pulse until smooth (about 20-30 seconds in my food processor).
- Drain extra firm tofu and let sit until potatoes have been cooking for roughly 20 minutes.
- Crumble the tofu with your hands and add to the potatoes. Stir well, cover and let cook for about 5 minutes.
- Add just under half of the pesto mixture to the potatoes and tofu, stir well, turn off heat and cover to let sit an additional 5 minutes.
- Serve over choice of greens and, if desired top with 1/2 tablespoon more of the pesto.
- Store the remainder of the pesto in a sealed container in the refrigerator and use within 5 days.