Portobello Mushroom With Scrambled Tofu

• 4 portobello mushrooms large
• 1 yellow pepper large
• 5 1/4 ounces green beans
• 1 vegetable stock cube
• olive oil
• cottage cheese optional
• 1 tomato large
• parsley optional

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. Use kitchen towel to pat dry the tofu and cut 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 melt the cheese. Ensure that it doesn't burn. Remove from the grill and place on serving plates. Finally season to taste - I used parsley - and enjoy!

portobello mushrooms, yellow pepper, green beans, vegetable stock cube, olive oil, cottage cheese, tomato, parsley

Taken from www.yummly.com/recipe/Portobello-Mushroom-With-Scrambled-Tofu-685811 (may not work)