Portobello Mushrooms and Tofu Scramble Ciabatta Sandwich

The Flexitarian

Grilled portobello-mushrooms and tofu scramble ciabatta

Now *this* is a vegan sandwich!

  1. 2 half ciabatta loaves
  2. 4 portobello mushrooms
  3. 350g firm tofu [12 oz]
  4. 2 tbsp nutritional yeast
  5. 1/2 tsp turmeric
  6. 1/2 tsp dried thyme
  7. 1 jar of vegan red pesto (or equivalent)
  8. 2 roasted peppers (in a jar)
  9. Small bunch of alfalfa sprouts
  10. 1/4 red onion (finely chopped)
  11. Salt & pepper
  12. Olive oil
  13. Kalamata olives to serve (optional)

  • Serves 2

  • Put the grill on.
  • Place portobello mushrooms in a dish and brush with olive oil. Place under the grill and cook for 8 mins on each side.
  • In a saucepan scramble the drained tofu with a fork. Add turmeric, thyme and nutritional yeast. Blend well and cook until warm. Season to taste.
  • When the mushrooms are almost cooked, cut ciabatta loaves in half horizontally and toast.
  • Spread pesto inside each toasted ciabatta halves.
  • For each sandwich, sprinkle ciabatta bottom with alfalfa sprouts and red onions.
  • Stack 2 mushrooms on top, followed by half the tofu scramble and 1 roasted pepper.
  • Sprinkle with alfalfa sprouts and cover with ciabatta top.
  • Serve with Kalamata olives (optional)

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