It's a holiday weekend and we decided to get out of town for a few days to celebrate the cookbook launch and enjoy some down time...poolside.
We asked the members of The Community, our online plant-based lifestyle group, what recipes they'd like to see from us and this one is by request from Merle.
It's easy, loaded with flavors and a diverse variety of plants and if you don't have access to a grill, you can easily just bake it in the oven. You'll lose a little crisp and those nice grill lines...but still a great option.
Even my 12 year old loved this!
Large vegan flatbread from Whole Foods. We used LAVASH wraps.
Olive oil, pink Himalayan sea salt, black pepper and oregano (sauce)
Firm Tofu (pressed, crumbled and seasoned with curry powder)
White button mushrooms
Tri-colored bell peppers
Vegan mozzarella cheese (we used Violife)
Treeline cheese (black pepper flavored)
Wing Time buffalo sauce for the boys/Tessamae's Buffalo Sauce for us
Light and heat your grill.
Remove the tofu from the package and press the water out. You can place it between two plates and put some heavy books on top, squeeze it, or use a tofu press. Crumble the tofu into a pan and season with curry seasoning.
Cut your veggies into grillable size pieces and grill until browned.
While they're cooking, put the tofu pan on the grill and cook your tofu through.
Remove the veggies and tofu and lay your flatbread on the grill. Drizzle with your olive oil sauce and top with shredded mozzarella cheese. Allow the cheese to melt and the bread to get a nice crips.
Top your flatbread with an assortment of grilled veggies. Sprinkle with crumbled Treeline cheese and season to your liking. We did a little more oregano (pizza flavor) and sea salt and pepper.
Top with fresh, diced avocado and drizzle with your buffalo sauce.