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Pesto Potato Flatbreads with Zucchini & Tofu Ricotta
2 or 4 Serving Dinner

Pesto Potato Flatbreads

with Zucchini & Tofu Ricotta

Tags: High-Protein, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
650
FAT
26g
CARBOHYDRATES
71g
PROTEIN
36g


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INGREDIENTS

  1. 1 russet potato
  2. 1 zucchini
  3. 3 tbsp nutritional yeast
  4. 1 lemon
  5. 14 oz organic extra firm tofu
  6. ½ tsp dried oregano
  7. 2 multigrain flatbreads
  8. ¼ cup vegan basil pesto
  9. 2 oz red 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 nut (almond), wheat
Tools: Microplane, 2 baking sheets
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
650
FAT
26g
CARBOHYDRATES
71g
PROTEIN
36g


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INSTRUCTIONS

1
Roast the potato

Preheat the oven to 425°F. Lightly coat a baking sheet with 2 tsp vegetable oil. Thinly slice the russet potato and add to baking sheet in one layer. Drizzle with 1 tsp vegetable oil and a pinch of salt and pepper. Roast until lightly browned and crisp in places, 20 to 25 minutes.

2
Roast the zucchini

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

3
Make the tofu ricotta

Zest and juice the lemon. Crumble the tofu and add to a large bowl. Add remaining nutritional yeast, lemon zest, lemon juice, dried oregano, 1 tbsp olive oil, and a pinch of salt and pepper. Mix the tofu ricotta.

4
Serve

Place the multigrain flatbreads directly on the oven rack. Bake until slightly crisp, 3 to 5 minutes. Spread pesto on the toasted multigrain flatbreads and top with roasted potato, roasted zucchini, and tofu ricotta. Sprinkle with Peppadew peppers and cut into quarters. Enjoy!

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