This is the type of food I love to cook on those nights when it’s been a long day and I just want something warm and green and satisfying.
Something that isn’t going to require chopping or a lot of washing up.
I’ve given you the option of tofu or eggs or chickpeas for your protein but I do have a slight preference of the tofu version. If it’s been a while since you tried tofu I challenge you to experiment.
The thing I’ve discovered is that with enough salt and enough supporting flavour bombs – tofu is surprisingly super delicious.
Ultra Quick & Comforting Pesto Supper
Ingredients
- 200 g firm tofu cooked chickpeas or eggs (3-4 large)
- 250 g frozen spinach or kale
- 2-3 tablespoons pesto
- 1 handful roast almonds or green olives
Instructions
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Dice tofu (if using) into 1cm (1/2in) cubes.
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Heat a frying pan on a medium high heat. Add a splash of oil and then cook the spinach until it is defrosted and no longer watery looking.
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Add the diced tofu / chickpeas / eggs and keep cooking and stirring for a minute or until the tofu / chickpeas are hot. If using eggs you want the eggs to be no longer snotty looking and for the mixture to have set a little so it resembles an oozy risotto.
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Remove from the heat. Stir in the pesto and tip the hot mixture onto a plate or bowl.
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Serve with the olives or almonds on top (if using).
Recipe Video
Variations & Substitutions for Ultra Quick & Comforting Pesto Supper
plan-B (pantry) – this is a pantry recipe!
Keto / ultra low carb – use the eggs.
dairy-free / different sauce – use dairy-free pesto like this sicilian nut pesto, tomato almond pesto or salsa verde or chimmichurri.
more substantial (carb lovers) – cooked pasta.
more substantial (low carb) – extra nuts or add some avocado.
Low FODMAP – use the eggs.
different vegetables – feel free to use any cooked greens or throw in any other cooked veg that take your fancy.
different flavour bombs – also amazing with goats cheese or feta or roast pinenuts or walnuts. A splash of tabasco or sriracha is a good idea for those who like it hot!
Waste Avoidance Strategy
tofu – will keep in an unopened packet for a few months (check use by date on packet). Opened packets can be frozen.
cooked chickpeas / roast almonds – keep them in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
frozen spinach or kale – keeps in the freezer for months.
pesto – commercial jars of pesto will keep for months in the pantry. Fresh pesto will keep in the fridge for a few weeks. Cover with olive oil to prevent exposure to air and browning reactions. Can be frozen.
olives – keeps for months in an unopened jar. Opened jars or from the deli will keep in the fridge for a few weeks.
Problem Solving Guide
bland – more salt! A squeeze of lemon or add in a flavour bomb.
too dry – overcooked eggs. Next time get it out earlier. For now a drizzle of extra virgin olive oil or cream will help.
watery liquid oozing out – this is a sign of overcooked eggs – you can either eat it (it’s like egg ‘whey’) or drain it off.
Prepare Ahead
Yes! Just cook as per the recipe but keep the almonds / olives separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen. To serve,
More Recipes Similar to Ultra Quick & Comforting Pesto Supper
- Addictive Peanut Tofu Scramble
- Plan-B Spinach & Eggs
- Tofu Not-Pizza
- Easy Spinach & Feta Frittata
- Persian ‘Flavour Explosion’ Eggs
With love
Jules x
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