Portobello Pizzas with Herbed Tofu Ricotta & Sun-Dried Tomatoes

Portobello Pizzas

with Herbed Tofu Ricotta & Sun-Dried Tomatoes

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
620
FAT
24g
CARBOHYDRATES
68g
PROTEIN
38g

MAIN INGREDIENTS

  1. 1 oz sun-dried tomatoes
  2. 3 garlic cloves
  3. 6 oz portobello mushroom caps
  4. 2 oz curly kale
  5. 1 lemon
  6. 2 tbsp balsamic vinegar
  7. 15.5 oz Nasoya® Organic Extra Firm Tofu
  8. 1 tbsp Italian spice
  9. 2 tbsp nutritional yeast
  10. 2 multigrain flatbreads
  11. 3 tbsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Nutrition

TOOLS

  • Microplane or zester
  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Prepare the produce
Preheat the oven to 400°F. Place the sun-dried tomatoes in a small bowl and cover with hot tap water. Peel and mince the garlic. Add the minced garlic, 2 tbsp olive oil, and a pinch of salt and pepper to a small bowl. Thinly slice the mushrooms. Destem the kale and thinly slice the leaves. Zest and halve the lemon.
2
Prepare the mushrooms and kale
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the sliced mushrooms, sliced kale, and a pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms are browned in places, about 4 to 5 minutes. Stir in the balsamic vinegar and cook until the vinegar evaporates, about 1 minute.
3
Make the tofu ricotta
Drain the tofu, crumble it into a large bowl and add the lemon zest and juice, Italian spice, nutritional yeast, 1 tsp salt, and ½ tsp pepper. Mix the tofu ricotta until well combined.
4
Toast the flatbreads
Brush the flatbreads with the garlic oil. Set them directly on the oven rack and toast in the oven until crispy, about 4 to 5 minutes.
5
Top to pizzas
Drain the sun-dried tomatoes. Remove the flatbreads from the oven and top with tofu ricotta, cooked mushrooms and kale, and sun-dried tomatoes. Place the portobello pizzas on a baking sheet and bake until hot, about 2 to 3 minutes more.
6
Serve
Cut the portobello pizzas into quarters and divide between plates. Enjoy!