Ingredients

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

Preparation

• Preparation Serves 2 Method 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)