Pesto Potato Flatbreads

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.

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.

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.

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!