4 wholewheat pitta breads
8 tbsp Bonsan Red Pepper and Cashew Spread
Handful fresh rocket
1 medium tomato
1 tbsp pine nuts
1 tbsp vegan mozzarella cheese
50g tofu, cubed and fried
Salt and pepper, to taste
Chilli flakes, to taste
Put the pitta breads in the toaster to toast while you prepare the toppings. Alternatively, pop them under the grill for 1 minute.
Slice the tomato, avocado, courgette and tofu. Grate the vegan mozzarella.
Heat a non-stick frying pan on a medium/high heat, add a dash of olive oil and fry the tofu and courgette until soft and slightly browned.
Take the pittas out of the toaster and spread generously with Red Pepper and Cashew Spread.
Add your desired toppings to the pittas - we made one with sliced avocado, one with fresh rocket and tomatoes, and the other with courgette, tofu, cheese and pine nuts. Add salt, pepper and chilli flakes to taste.