Portobellos with tofu scramble

Instructions

1 Place potatoes on to boil with a little salt and mint for 12-15 minutes until cooked. Place mushrooms and vegetables in a large dish and spray with olive oil.

2 Cook vegetables on the hot grill until lightly seared and cooked. Transfer to a flat barbecue plate, drizzle over balsamic and toss to coat. Transfer to tray above the grill plate to keep warm. Toast walnuts lightly and remove.

3 Heat a non-stick frying pan and add olive oil. Gently fry onion for a few minutes. Add olives and stir through for 1 more minute. Crumble in tofu by breaking up with hands over frying pan. Whisk eggs together with a fork and a little salt. Add to frying pan and cook lightly until mixture moulds together but is still soft.

4 Divide grilled vegetables among 4 plates, place mushrooms cap-side up and top with hot tofu scramble. Scatter over toasted walnuts and serve with potatoes.

To feed a crowd

• Double potatoes for up to 10 people.
• Allow 2 large flat mushrooms per person, plus 1 1/2 courgettes each.
• You will need about 2 tablespoons walnuts per person.
• Allow 1 tablespoon balsamic per 2 people.
• Give each person 1/4 onion, plus 1 tablespoon olives.
• Allow about 70g tofu for each person, plus 1 egg per person.