Mushroom and Tomato Pitta Boats with Tofu Scramble
This recipe is egg free
Preparation notes

Serves 4


For the Mushroom & Tomato Boats:

1 ½ tbsp butter or *vegetable oil

325g small chestnut mushrooms (halved or quartered if necessary)

1 tsp coriander seeds, well crushed

½ 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 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

½ tsp turmeric

1-2 tbsp soy sauce or tamari

cayenne or black pepper accoridng to taste  

  1. For the mushroom & tomato boats: 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 pitta 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 pitta and serve immediately.  

  5. For the tofu scramble: Drain and crumble to tofu.

  6. gently heat the oil then saute the sping onions, garlic and red pepper for 2 minutes, stirring occasionally. Add the crumbled tofu and turmeric and stir well until heated through.

  7. Add soy sauce and pepper to taste.
© The Vegetarian Society 2005

Mushroom and Tomato Pitta Boats with Tofu Scramble

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