with Herbed Tofu Ricotta & Sun-Dried Tomatoes
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- 1 oz sun-dried tomatoes
- 3 garlic cloves
- 6 oz portobello mushroom caps
- 2 oz curly kale
- 1 lemon
- 2 tbsp balsamic vinegar
- 15.5 oz Nasoya® Organic Extra Firm Tofu
- 1 tbsp Italian spice
- 2 tbsp nutritional yeast
- 2 multigrain flatbreads
- 3 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition.
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.
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.
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.
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.
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.
Cut the portobello pizzas into quarters and divide between plates. Enjoy!