NUTRITION

SERVINGS

INGREDIENTS

1 whole sprouted grain flatbread

0.5 cup tomato puree

6 oz extra firm tofu

0.5 cup cannellini beans

0.25 cup nutritional yeast

0.5 cup bell peppers

0.5 cup mushrooms

0.25 cup red onion

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Press the extra firm tofu between paper towels to remove excess moisture, then crumble it into small, bite-sized pieces in a mixing bowl.

• 3

  Rinse and drain the cannellini beans, then add them to the bowl with the crumbled tofu.

• 4

  Add the sliced bell peppers, mushrooms, and red onion to the bowl; toss everything with the olive oil, garlic powder, sea salt, and black pepper until evenly coated.

• 5

  Place the sprouted grain flatbread on a baking sheet and spread the tomato puree evenly across the surface, leaving a small margin for the crust.

• 6

  Distribute the tofu, bean, and vegetable mixture over the sauce in a single layer.

• 7

  Sprinkle the nutritional yeast and dried oregano over the toppings to provide a savory, cheesy flavor profile.

• 8

  Bake for 12-15 minutes until the vegetables are tender and the edges of the flatbread are golden brown and crispy.

• 9

  Remove from the oven, let cool for two minutes, and slice into wedges before serving.