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flatbread with ginger-miso tofu and tomatoes
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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
Cook Time20 minutes
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!