Mushroom and Tomato Pitta Boats with Tofu Scramble Vegan recipe

Mushroom and Tomato Pitta Boats with Tofu Scramble

Cook 30 mins
Serves 4

A breakfast option in the V-Healthy meal plan, courtesy of The Vegetarian Society. Our organic tofu with fresh mushrooms and tomatoes give this dish a powerful and flavourous kick.

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For the mushroom and tomato boats:

1 1/2 tbsp butter or vegetable oil
325g small chestnut mushrooms (halved or quartered if necessary)
1 tsp coriander seeds, well crushed
1/2 tsp coarsely ground black pepper
2 cloves garlic, finely chopped
16 cherry tomatoes
1 tsp mild paprika
1 tbsp flat leaved parsley, roughly chopped
2 tbsp olive oil
1 tbsp vegetarian Parmesan-style cheese, finely grated (omit for vegan)
2 tsp fresh dill, finely chopped (or 1 tsp dried)
4 pitta breads

For the tofu scramble:

285g firm tofu
2 tbsp vegetable oil
2-3 sliced spring onions, including the green part
1 clove garlic, finely chopped
½ small red pepper, diced
1/4 tsp turmeric
1-2 tbsp soy sauce or tamari
cayenne or black pepper according to taste


For the mushroom and tomato boats:

  1. Heat the butter or oil in a medium-sized saucepan. Add the mushrooms and the spices and stir together. Cover and cook on a low heat for 6-7 minutes shaking the pan occasionally.
  2. Add the garlic, tomatoes and paprika and cook uncovered for a further 5 minutes until the tomatoes start to split. Mix in the parsley.
  3. Combine the olive oil, dill and cheese in a small bowl. Grill the pita slices, split open and brush the inside with the oil mixture and grill until slightly crispy.
  4. Pile a quarter of the mushroom and tomato mixture on top of each pita and serve immediately with the tofu scramble.

For the tofu scramble:

  1. Drain and crumble the tofu.
  2. Gently heat the oil then saute the spring onions, garlic and red pepper for 2 minutes, stirring occasionally. Add the crumbled tofu and turmeric and stir well until heated through.
  3. Add soy sauce and pepper to taste.

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