Portabello mushroom with scrambled tofu!

I had some tofu left that needed to be used and heard that scrambled tofu was great and I was cooking for myself and a friend so I thought I'd make some fancy stuffed portobello mushrooms with tofu and veg and it was delicious - clean plates all round! So here's how to make it! (For two people)!

Cooking and preparation time: 20-25

You will need:

• 4 large portobello mushrooms
• 1 large yellow pepper
• 150g green beans
• 1 vegetable stock cube
• Olive oil/light butter/cooking oil
• Cottage cheese (optional)
• 1 large tomato
• Parsley (optional)

Steps:

1. Preheat the grill to the highest heat and leave the oven door agar.
2. Chop the pepper into small 1cm squares. Remove the tips from the green beans and cut into small pieces too. Put these aside. Cut the tofu into rough cubes and use a fork to crush into a 'crumble'.
3. Place a frying pan on the hob on the highest heat and add a glug of oil or your alternative and heat until very hot. Remove the stalks from the mushrooms and add to the pan. Cook these for around 3-4 minutes, turning them over occasionally. When done, put these aside.
4. Add another glug of oil or your alternative and heat until hot again. Once very hot, add the green beans and peppers and fry them for 1 minute. Then add the crumbled tofu and mix into the vegetables using a wooden spoon. Fry the tofu and vegetables together for a further 3-4 minutes.
5. Place the mushrooms onto an oven tray and use a spoon to add the scrambled tofu and vegetables to the mushrooms. Add about a teaspoon of cottage cheese on top of each mixture and a slice of tomato. 
6. Place under the grill for about 1 minute to heat the whole thing through and ensure that it doesn't burn. Remove from the grill and place on serving plates.
7. Season to taste - I used parsley - and enjoy!

I hope you enjoy this recipe and don't forget to leave your comments below! :-)