Tofu Flatbread
Tofu Flatbread
Ingredients
For the Dough
- 14 ounces silken tofu, firm or extra-firm
- 2 tablespoons olive oil
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
For the Topping
- 3 tablespoons olive oil
- 2 garlic, cloves, minced
- 1/4 teaspoon salt
- 1/4 cup fresh parsley, chopped
Instructions
- 1
In a blender, combine the silken tofu and 2 tablespoons of olive oil. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 2 min
- 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1 teaspoon of salt.
⏱️ 1 min
- 3
Pour the smooth tofu mixture into the bowl with the dry ingredients. Using a wooden spoon or your hands, mix until a rough, shaggy dough forms. Do not overmix.
⏱️ 2 min
- 4
Transfer the dough to a clean, lightly floured surface. Knead the dough for about 4 to 5 minutes until it becomes smooth and elastic. Add a tiny bit more flour if the dough is too sticky, but avoid adding too much.
⏱️ 5 min
- 5
Divide the kneaded dough into 8 equal portions. Roll each portion into a ball and set aside.
⏱️ 2 min
- 6
In a small bowl, combine 3 tablespoons of olive oil, minced garlic, and 1/4 teaspoon of salt. Stir well to combine. This is your garlic oil topping.
⏱️ 1 min
- 7
Lightly flour your work surface and a rolling pin. Take one portion of dough and roll it out to approximately 1/4 inch thick. The shape does not need to be perfect; a rustic look is desired.
⏱️ 3 min
- 8
Heat a large skillet (cast iron or non-stick works well) over medium-high heat. Once hot, carefully place one rolled flatbread into the skillet. Cook for about 1 1/2 to 2 minutes per side, or until it puffs up and develops golden-brown spots. Repeat with the remaining dough portions.
⏱️ 8 min
- 9
As each flatbread finishes cooking, remove it from the pan and immediately brush generously with the prepared garlic oil. Sprinkle with fresh chopped parsley. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu Flatbread
For the Dough
- 14 ounces silken tofu, firm or extra-firm
- 2 tablespoons olive oil
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
For the Topping
- 3 tablespoons olive oil
- 2 garlic, cloves, minced
- 1/4 teaspoon salt
- 1/4 cup fresh parsley, chopped
Instructions
- 1
In a blender, combine the silken tofu and 2 tablespoons of olive oil. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 2 min - 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1 teaspoon of salt.
⏱️ 1 min - 3
Pour the smooth tofu mixture into the bowl with the dry ingredients. Using a wooden spoon or your hands, mix until a rough, shaggy dough forms. Do not overmix.
⏱️ 2 min - 4
Transfer the dough to a clean, lightly floured surface. Knead the dough for about 4 to 5 minutes until it becomes smooth and elastic. Add a tiny bit more flour if the dough is too sticky, but avoid adding too much.
⏱️ 5 min - 5
Divide the kneaded dough into 8 equal portions. Roll each portion into a ball and set aside.
⏱️ 2 min - 6
In a small bowl, combine 3 tablespoons of olive oil, minced garlic, and 1/4 teaspoon of salt. Stir well to combine. This is your garlic oil topping.
⏱️ 1 min - 7
Lightly flour your work surface and a rolling pin. Take one portion of dough and roll it out to approximately 1/4 inch thick. The shape does not need to be perfect; a rustic look is desired.
⏱️ 3 min - 8
Heat a large skillet (cast iron or non-stick works well) over medium-high heat. Once hot, carefully place one rolled flatbread into the skillet. Cook for about 1 1/2 to 2 minutes per side, or until it puffs up and develops golden-brown spots. Repeat with the remaining dough portions.
⏱️ 8 min - 9
As each flatbread finishes cooking, remove it from the pan and immediately brush generously with the prepared garlic oil. Sprinkle with fresh chopped parsley. Serve warm.
⏱️ 2 min