YOUR SOLIN GENERATED RECIPE
Crispy Roasted Vegetable Flatbread
Enjoy a vibrant flatbread featuring crispy roasted vegetables, marinated extra-firm tofu, and a dollop of creamy hummus, all layered on a warm whole wheat flatbread. The dish offers a satisfying crunch along with a medley of savory flavors, perfect for a light yet protein-packed meal.
INGREDIENTS
1 piece Whole Wheat Flatbread (60g)
200 grams Extra-Firm Tofu
2 tbsp Hummus
1 cup Mixed Roasted Vegetables (150g)
1/4 cup Chickpeas (40g)
PREPARATION
Preheat your oven to 425°F (220°C). Toss a mix of red bell pepper, zucchini, red onion, and mushrooms with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20 minutes until tender and slightly crispy.
While the vegetables roast, drain and press the extra-firm tofu to remove excess moisture. Cut the tofu into cubes, season lightly with salt, pepper, and a pinch of smoked paprika, then spread on a baking tray and roast in the oven alongside the vegetables for about 15-20 minutes, turning halfway through.
Warm the whole wheat flatbread on a dry skillet or in the oven for a few minutes until soft and pliable.
Spread the hummus evenly over the flatbread. Layer the roasted tofu and mixed vegetables on top, and sprinkle the quarter cup of chickpeas for an extra protein and texture boost.
Fold or roll the flatbread as desired, slice, and serve immediately while warm and crispy.