Flatbread with Ginger-Miso Tofu

Spicy compliments sweet in this savory, easy to make flatbread that’s cooked right on the stovetop! This flavorful flatbread starts with a simple base of sautéed onions, garlic, and jalapeño in olive oil, followed by a generous handful of arugula, then topped with baked ginger-miso tofu, sweet cherry tomatoes and a drizzle of balsamic glaze.

Flatbread vs Pizza

The name says it all! Pizza uses yeast in the crust and flatbread does not. That’s it! This flatbread is quick and easy to make, without the extra steps and dough rising time required when using yeast. Flatbread is a little denser and won’t have the fluffy crust but makes for a great, quick pizza-like canvas for a delicious sharable dinner or party appetizer.

Variations

Cooking tofu
I prefer to bake the tofu in order to get that golden crust. The tofu can also be cooked in an airfryer, either using the bake setting or airfry setting, depending on the model. Tofu can also be cooked on the same skillet until golden brown before sautéing onion/garlic mixture.

Adjust the spice
Remove half or all the seeds of the jalapeño to adjust spice level, or omit entirely. If sensitive to spice, cayenne can be swapped for ½ tsp paprika in the tofu seasoning, and red pepper flakes are only optional.

Make it a pizza
Add yeast according to package directions, as the pizza ingredients will be different than flatbread. Cook the pizza dough as two or three flatbreads depending on how much the dough rises and the size of your skillet, and follow the directions exactly the same after rolling the dough out. This will still be cooked on the stovetop, not baked like a traditional pizza.

Print Recipe

Flatbread with Ginger-Miso Tofu and Tomatoes

Spicy compliments sweet in this savory, easy to make flatbread that's cooked right on the stovetop! This flavorful flatbread has a base of sautéed onions, garlic, and jalapeño in olive oil, a generous handful of arugula, then topped with baked ginger-miso tofu, sweet cherry tomatoes and a drizzle of balsamic glaze.

Prep Time40 minutes mins

Cook Time20 minutes mins

Course: Main Course

Cuisine: American

Keyword: flatbread, Pizza, Tofu

Servings: 2 flatbreads

Author: The Wandering Veggie

Equipment

• 1 Large bowl
• 1 Rubber Spatula
• 1 Large skillet
• 1 oven or airfryer

Ingredients

Dough (for 2 flatbreads):

• 2 cups flour
• ¾ tsp salt
• 1 tsp baking powder
• 2/3 cup warm water
• 2 Tbsp oil

Tofu

• 16 oz extra firm tofu sliced in thirds lengthwise, then cut into triangles
• 1 ½ tsp miso
• 2 tsp hot water
• 1 tsp garlic powder
• 1 inch ginger, minced
• ¼ tsp cayenne powder (optional)

Toppings

• 1 Tbsp olive oil
• 5 cloves garlic minced
• 1 ½ cups yellow onion, thinly sliced
• 1 jalapeño, some or all seeds removed, sliced or finely chopped
• 2 cups arugula
• 1 cup cherry tomatoes, sliced
• drizzle of balsamic glaze
• ¼-½ tsp red pepper flakes (optional)

Instructions

• Dough: In a large bowl sift together flour, salt and baking powder. Add oil and warm water 1/3 of a cup at a time and mix with a spoon. Once dough starts to stick together then knead with your hands until a ball forms. Let rest for 15 minutes. 
• Tofu Prep: Preheat oven to 350℉ and line baking sheet with parchment paper.

  Wrap tofu in clean kitchen towel and place something weighted on top for 10 minutes to press moisture out.

  Cut tofu into thirds lengthwise, then cut into triangles. 
• Tofu Sauce: In a large bowl, whisk together miso, hot water, garlic powder, ginger, and cayenne. Place tofu triangles in the large bowl and use a rubber spatula to carefully coat tofu evenly.

  Transfer tofu to parchment paper and then bake until golden, about 20 minutes. You can also use an airfryer.
• Roll dough: When dough is ready, divide into two balls. Use a rolling pin to roll dough out, making it as thin as you can while making sure it will fit in the same large skillet.
• Sauté: In a large skillet on medium-low heat, add 1 Tbsp olive oil and onions with a generous pinch of salt and cook until softened, about 7-10 minutes. Stir in garlic and cook until fragrant. Transfer onions and garlic to a plate and set aside.
• Cook flatbread: In same skillet, turn heat up to medium and add the first flatbread. Cook until golden brown, then flip and cook the second side. Transfer flatbread to a cutting board and begin to cook the second flatbread.
• Build flatbread: While the second flatbread cooks, build the first one using half of the ingredients: start with a base of the cooked onions and garlic mixture. Next, add a cup of arugula. Place tofu on top of arugula, then the cherry tomatoes, jalapeño, and thinly sliced basil. Before serving, drizzle with balsamic glaze and sprinkle with red pepper flakes. 
• Once second flatbread finishes cooking, prepare that one with the second half of the ingredients. Cut flatbread into quarters and enjoy!

Did you enjoy this flatbread? I’d love to hear about it! Leave me a comment below! 🙂