Mushroom and Tomato Pitta Boats with Tofu Scramble

  • Serves 4

Mushroom and Tomato Pitta Boats with Tofu Scramble
  • Egg-Free

  • Nut-Free


For the mushroom & tomato boats
  • 1½ 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 Italian-style hard cheese, finely grated (*omit for vegan)
  • 2 tsp dill, finely chopped
  • 4 pitta breads
For the tofu scramble
  • 285g firm tofu
  • 2 tbsp vegetable oil
  • 3 spring onions, sliced, 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.
Nutrition per serving
  • Calories

    >502.4 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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