Description
Spicy compliments sweet in this savory, easy-to-make vegan flatbread that’s cooked right on the stovetop! With a simple base of olive oil, garlic and arugula, the bright flavors of the ginger-miso tofu are complimented with sliced jalapeño peppers, sun dried tomatoes, cherry tomatoes, and topped with a drizzle of balsamic glaze.
Ingredients
Units
Scale
Dough (for 2 flatbreads):
- 2 cups flour
- 3/4 tsp salt
- 1 tsp baking powder
- 2/3 cup warm water
- 2 Tbsp oil
Toppings
- 16 oz brick of tofu, sliced in quarters lengthwise and cut into triangles
- 1 tsp red miso
- 2 tsp hot water
- 1/2 tsp garlic powder (or 1 clove garlic minced)
- 1” ginger, minced
- 1/8 tsp cayenne
- Drizzle of olive oil
- 4 cloves garlic, minced
- Arugula
- Sun-dried tomatoes, thinly sliced
- Cherry tomatoes, sliced
- 1 Jalapeño, sliced (or finely chopped) seeds removed
- Basil, thinly sliced
- Balsamic glaze
- Red pepper flakes
Instructions
- For the dough: In a large bowl add flour, salt and baking powder and mix together. 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.
- Wrap tofu in clean kitchen towel and place something weighted on top for 10 minutes to press moisture out. Cut tofu brick in thirds lengthwise and then cut into triangles.
- Prepare the tofu sauce in a small bowl by whisking together miso, hot water, garlic powder, ginger, and cayenne. Place tofu pieces in a lightly oiled pan and carefully coat tofu with sauce on both sides. Cook on medium heat until golden brown. Remove from pan and set aside.
- In same pan, heat a little olive oil right in the center and cook garlic until fragrant, careful to not let it burn. Set cooked garlic aside.
- 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.
- Cook dough on medium heat until golden brown. Flip, and cook second side until golden brown. Place flatbread on cutting board and start to cook the second one.
- While the second flatbread cooks, build the first one using half of the ingredients: drizzle olive oil as a base and sprinkle on the cooked garlic, using a spoon to evenly coat. Next, add a generous base of arugula. Place tofu on top of arugula, then add sun-dried tomatoes, cherry tomatoes, jalapeño slices or chopped pieces, 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 into four slices and enjoy!
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: stovetop
- Cuisine: American