Fluffy Garlic Butter Tofu Flatbreads
Fluffy Garlic Butter Tofu Flatbreads
Ingredients
For the Flatbread Dough
- 12 ounces silken tofu, drained
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup fresh cilantro, finely chopped
- 1 red chili, finely chopped (optional, for heat)
For the Garlic Butter Topping
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon salt
Instructions
- 1
In a large bowl, mash the drained silken tofu until completely smooth. There should be no lumps.
⏱️ 3 min
- 2
Add the all-purpose flour, nutritional yeast, ground cumin, salt, baking powder, chopped fresh cilantro, and chopped red chili (if using) to the mashed tofu. Mix until a shaggy dough forms.
⏱️ 4 min
- 3
Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until it comes together and is smooth. Do not over-knead. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
⏱️ 5 min
- 4
Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten each ball into a round flatbread, about 6-7 inches in diameter and 1/4 inch thick. Dust with flour as needed to prevent sticking.
⏱️ 8 min
- 5
Heat a large non-stick skillet or griddle over medium-high heat. Cook each flatbread for 2-3 minutes per side, or until golden brown and puffed up. Repeat with remaining flatbreads.
⏱️ 16 min
- 6
While the flatbreads are cooking, prepare the garlic butter topping. In a small bowl, combine the melted butter, minced garlic, chopped fresh parsley, and salt. Stir well.
⏱️ 3 min
- 7
Once cooked, brush each warm flatbread generously with the garlic butter topping. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Garlic Butter Tofu Flatbreads
Ingredients
For the Flatbread Dough
- 12 ounces silken tofu, drained
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup fresh cilantro, finely chopped
- 1 red chili, finely chopped (optional, for heat)
For the Garlic Butter Topping
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon salt
Instructions
- 1
In a large bowl, mash the drained silken tofu until completely smooth. There should be no lumps.
⏱️ 3 min - 2
Add the all-purpose flour, nutritional yeast, ground cumin, salt, baking powder, chopped fresh cilantro, and chopped red chili (if using) to the mashed tofu. Mix until a shaggy dough forms.
⏱️ 4 min - 3
Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until it comes together and is smooth. Do not over-knead. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
⏱️ 5 min - 4
Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten each ball into a round flatbread, about 6-7 inches in diameter and 1/4 inch thick. Dust with flour as needed to prevent sticking.
⏱️ 8 min - 5
Heat a large non-stick skillet or griddle over medium-high heat. Cook each flatbread for 2-3 minutes per side, or until golden brown and puffed up. Repeat with remaining flatbreads.
⏱️ 16 min - 6
While the flatbreads are cooking, prepare the garlic butter topping. In a small bowl, combine the melted butter, minced garlic, chopped fresh parsley, and salt. Stir well.
⏱️ 3 min - 7
Once cooked, brush each warm flatbread generously with the garlic butter topping. Serve immediately.
⏱️ 1 min