This recipe uses portobello mushroom as the base of the scramble. The earthy tender taste of roasted mushroom mixed with spiced cheesy scramble is the perfect vegan alternative. Packed full of healthy protein and tasting indulgent, this is a must try! 

Ingredients:

2 large portobello mushrooms stems and gills removed, wiped clean
1 tbsp olive oil
½ block of firm organic tofu
1 tbsp of lemon juice
2 tbsp cashew parmesan (or sub nutritional yeast)
½ tsp of Kosher salt
½ tsp of black pepper
½ tsp turmeric
1 cup of fresh spinach

Method:

1. Rub olive oil all over the mushroom caps seasoning the gill side with salt and pepper. Place on a baking sheet and roast until tender and beginning to brown in the oven on 180C.  After roughly 15 minutes flip mushrooms roasting for 5 more minutes.
2. Heat olive oil in a pan over medium heat. Mash the tofu into the pan using a fork or your hands. Stir frequently for 2-3 minutes.
3. Add cashew parmesan (or nutritional yeast), salt, garlic, turmeric, spinach, lemon juice and stir thoroughly. Cook for 3-5 minutes.
4. Plate the roasted mushrooms serving the scramble into the belly of them. Optional to top with cracked pepper, lemon juice, micro herbs or any other desired seasonings.
5. Enjoy!

Serves 2