Name: Mediterranean Tortilla Pizza with Tofu Ricotta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz organic tofu (firm or extra-firm, drained well and finely crumbled); 1 tbsp tahini; 1 ½ tbsp nutritional yeast; 2 tbsp shallots (minced); 1 large garlic clove (minced); ½ tsp dried oregano; 1 dash ground nutmeg; 1 tbsp lemon juice (freshly squeezed); ¼ tsp salt (optional); ⅛ tsp ground black pepper (optional); ½ cup red onion (diced); ¾ cup cherry or grape tomatoes (halved); ¾ cup asparagus (shaved or thinly sliced; about 6 thick spears); 1 tbsp red wine vinegar; 1 pinch salt (optional); 4 whole grain tortilla (8” or 8” flatbread); extra-virgin olive oil (optional); ¼ cup green olives (or kalamata olives, sliced); 1 cup arugula; 2 tbsp basil (chopped); Vegan Walnut Parmesan (optional to taste; link in Chef’s Notes); crushed red pepper flakes (optional to taste)

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

Tofu Ricotta

8 oz organic tofu (firm or extra-firm, drained well and finely crumbled)

1 tbsp tahini

1 ½ tbsp nutritional yeast

2 tbsp shallots (minced)

1 large garlic clove (minced)

½ tsp dried oregano

1 dash ground nutmeg

1 tbsp lemon juice (freshly squeezed)

¼ tsp salt (optional)

⅛ tsp ground black pepper (optional)

Veggies

½ cup red onion (diced)

¾ cup cherry or grape tomatoes (halved)

¾ cup asparagus (shaved or thinly sliced; about 6 thick spears)

1 tbsp red wine vinegar

1 pinch salt (optional)

Other Ingredients

4 whole grain tortilla (8” or 8” flatbread)

extra-virgin olive oil (optional)

¼ cup green olives (or kalamata olives, sliced)

1 cup arugula

2 tbsp basil (chopped)

Vegan Walnut Parmesan (optional to taste; link in Chef’s Notes)

crushed red pepper flakes (optional to taste)

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.

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.