Portobello and Tofu Scramble Sandwich

TerriAuthorTerri
 2 half ciabatta loaves
 4 Portobello mushrooms
 12 oz package firm tofu
 2 tbsp nutritional yeast
 ½ tsp turmeric
 ½ tsp dried thyme
 8 oz vegan red pesto
 2 roasted peppers (in a jar)
 A small bunch of alfalfa sprouts
 1/4 of 1 red onion, finely chopped
 Salt and pepper
 Olive oil
 Kalamata olives, to serve (optional)
1

Put the grill on.

2

Place Portobello mushrooms in a dish and brush with olive oil. Place under the grill and cook for 8 minutes on each side.

3

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.

4

When the mushrooms are almost cooked, cut ciabatta loaves in half horizontally and toast.

5

Spread pesto inside each toasted ciabatta halves.

6

For each sandwich, sprinkle ciabatta bottom with alfalfa sprouts and red onions.

7

Stack 2 mushrooms on top, followed by half the tofu scramble and 1 roasted pepper.

8

Sprinkle with alfalfa sprouts and cover with ciabatta top.

9

Serve with kalamata olives, if you'd like.

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