Mushroom and Tomato Pitta Boats with Tofu Scramble Vegan recipe
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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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Ingredients

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

Method

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.

We’d love to hear your feedback! If you would like to review this recipe, please leave a comment on our Facebook page.

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