Portobello and Tofu Scramble Sandwich
AuthorTerri
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.
