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
