Ingredients
Directions
Make the Tofu Ricotta: Crumble the tofu into a medium-sized bowl. In a small bowl, whisk together the tahini, nutritional yeast, shallots, garlic, oregano, nutmeg, lemon juice, and optional salt and pepper. Transfer the tahini mixture to the tofu and gently mix with a fork until the tahini is combined with the tofu. Note: The tofu should be a little wet and in clumps, not totally mashed.
Preheat the oven to 425 degrees F.
Sauté your veggies: Heat a large skillet over medium-high heat. Sauté the onion, tomatoes, and asparagus for 2 minutes.
Add the vinegar and optional salt and cook for another minute. Remove from heat.
Assemble your pizza: Place the tortillas (or flatbread) on two baking sheets, or pizza stones if you own them.
If desired, lightly brush the tortillas with olive oil and sprinkle with optional salt.
Divide the sautéed veggies as well as the olives between each tortilla.
Spread approximately 4–6 tablespoons of Tofu Ricotta over the veggies on each flatbread or tortilla, leaving about 1 inch of space around the edges. Press the tofu down to keep the veggies in place.
Bake for 10 minutes or until the edges are golden and crispy.
Remove tortilla pizza from the oven and top with arugula, basil, and optional walnut parmesan to taste.
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Sprinkle crushed red pepper flakes over the top, if desired.
Chef's Notes
Substitutions
If you cannot find nutritional yeast, use 1 Tbsp of organic mellow white miso or chickpea miso in its place.
Use sherry or balsamic vinegar in place of red wine vinegar.
Substitute another chopped leafy green in place of arugula.
Nut-free
Use raw sunflower seeds in place of walnuts in the Vegan Walnut Parmesan.
Prep Ahead
Prep the Tofu Ricotta ahead of time and store it in an airtight container in the refrigerator for up to 5 days.
Storage
Store tortilla pizza leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the Tofu Ricotta: Crumble the tofu into a medium-sized bowl. In a small bowl, whisk together the tahini, nutritional yeast, shallots, garlic, oregano, nutmeg, lemon juice, and optional salt and pepper. Transfer the tahini mixture to the tofu and gently mix with a fork until the tahini is combined with the tofu. Note: The tofu should be a little wet and in clumps, not totally mashed.
Preheat the oven to 425 degrees F.
Sauté your veggies: Heat a large skillet over medium-high heat. Sauté the onion, tomatoes, and asparagus for 2 minutes.
Add the vinegar and optional salt and cook for another minute. Remove from heat.
Assemble your pizza: Place the tortillas (or flatbread) on two baking sheets, or pizza stones if you own them.
If desired, lightly brush the tortillas with olive oil and sprinkle with optional salt.
Divide the sautéed veggies as well as the olives between each tortilla.
Spread approximately 4–6 tablespoons of Tofu Ricotta over the veggies on each flatbread or tortilla, leaving about 1 inch of space around the edges. Press the tofu down to keep the veggies in place.
Bake for 10 minutes or until the edges are golden and crispy.
Remove tortilla pizza from the oven and top with arugula, basil, and optional walnut parmesan to taste.
.
Sprinkle crushed red pepper flakes over the top, if desired.
