Actually wouldn't mind trying this one myself, sounds absolutely scrumptious!
This recipe serves 5 people
1 package Ota Tofu – medium firmness, drained and cut into cubes.
1 Tbs olive oil
1 3.5 oz bag of Bella Sun Luci Sun-Dried Tomatoes
˝ tsp sea salt
˝ tsp garlic powder
2 cans quartered artichoke hearts, drained
1 jar Meditalia Basil Pesto (Or, approximately 1 cup of your favorite *vegan pesto)
1 package Sunshine Hemp & Sage Breakfast Burgers, heated per package instructions, and crumbled.
4 cups chopped spinach
Salt, pepper, or garlic powder to taste
Place olive oil, sun-dried tomatoes, tofu, garlic, and salt in a frying pan over medium-high heat. Let the mixture cook in the pan until the pan begins to sizzle and the tofu just begins to stick to the pan. Add artichokes and give the mixture a good stir while scraping up any brown bits from the bottom of the pan. Add the pesto and stir until it is evenly distributed throughout the mixture. When the liquid in the pan begins to bubble, turn the burner heat to low, and let cook for 5 minutes, occasionally stirring. Add the spinach and Sunshine Burger crumbles and stir over low heat until the spinach is slightly wilted. Season the dish with additional, salt, pepper, and garlic to taste and serve.
*Because many pesto brands contain cheese or milk products, sometimes it can be hard to come across vegan pesto at the grocery store. If your grocer doesn’t carry vegan pesto, try your local farmer’s market. Or, even better, make your own at home. This time of year, basil is definitely out of season. However, I have had lots of success making pesto with arugula instead of basil. A peppery arugula pesto can definitely be substituted in this recipe if basil pesto is unavailable.