Squash Flatbread

  • 1 block of firm Tofu

    2 tbsp olive oil

    2 garlic cloves

    Juice from ½ a lemon

    Salt and pepper (blend all together and taste to your liking!)

    Optional: nutritional yeast, a handful of basil leaves

  • 1 Puff pastry sheet

    1 Zucchini, sliced thinly with a mandolin

    1 tsp onion powder

    1 tsp garlic powder

    Salt and pepper

Get cooking:

  1. Preheat oven to 350˚

  2. Take the puff pastry out of the fridge, unfold onto a floured cutting board and roll out a bit.

  3. Spread a thin layer of the vegan ricotta on to the base

  4. Using a mandolin, slice the zucchini down into long strips (you can slice the zucchini any way you prefer, I just tried out a design!)

  5. Layer the strips onto the ricotta, and season with salt, pepper, garlic powder and onion powder