This warm sandwich is a hearty breakfast option filled with savory goodness. Toasty ciabatta bread is slathered in red pesto, topped with tender Portobello mushrooms, roasted red peppers, and a well-seasoned tofu scramble. Super satisfying and healthy way to start the day or to enjoy on those nights where you're craving breakfast for dinner.

Portobello and Tofu Scramble Sandwich [Vegan]

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Cooking Time



  • 2 half ciabatta loaves
  • 4 Portobello mushrooms
  • 1 12-ounce package firm tofu [12 oz]
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dried thyme
  • 1 8-ounce jar of 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.

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