1400 700 vegan pesto potato flatbread with zucchini   tofu ricotta 1

Pesto Potato Flatbreads

with Zucchini & Tofu Ricotta

dinner

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SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
590
FAT
23g
CARBOHYDRATES
69g
PROTEIN
28g

MAIN INGREDIENTS

  1. 1 russet potato
  2. 1 zucchini
  3. 3 tbsp nutritional yeast
  4. 1 lemon
  5. 7.5 oz Nasoya® Organic Extra Firm Tofu
  6. 1 tsp dried oregano
  7. 2 multigrain flatbreads
  8. ¼ cup vegan basil pesto
  9. 2 oz Peppadew® peppers
  10. 2 tbsp vegetable oil*
  11. 1 tbsp olive oil*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Zester or microplane
  • 2 baking sheets

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 400°F. Lightly coat a baking sheet with 2 tsp (4 tsp) vegetable oil. Thinly slice the potato and add to a baking sheet in one layer. Drizzle with 1 tsp (2 tsp) vegetable oil and a pinch of salt and pepper.

2
Roast the vegetables

Thinly slice the zucchini into long slices and add to another baking sheet. Toss with 1 tbsp (2 tbsp) vegetable oil and a pinch of salt and pepper and sprinkle with just 2 tbsp (4 tbsp) nutritional yeast. Roast the potato and zucchini until lightly browned and crisp in places, about 15 to 20 minutes.

3
Make the tofu ricotta

Zest and halve the lemon. Reserve half of the tofu (1 package of tofu) for your own use. Drain the remaining tofu and crumble it into a large bowl. Add the remaining nutritional yeast, lemon zest and juice, oregano, and a pinch of salt and pepper. Add 1 tbsp (2 tbsp) olive oil and mix the tofu ricotta until well combined.

4
Toast the flatbreads

Place the flatbreads directly on the oven rack and toast until crispy, about 4 to 5 minutes.

5
Serve

Spread pesto onto the toasted flatbreads and top with roasted potato, zucchini, and tofu ricotta. Sprinkle with Peppadew peppers and cut into quarters. Mangia!