Description
Earthy mushrooms, creamy whipped tofu, and tangy sauerkraut come together on a warm, crispy flatbread for a bold, satisfying dish that’s both simple and packed with flavor.
Ingredients
Scale
- 3 flatbreads
- 1 block (14 oz) firm tofu, pressed
- 1 lemon, juiced
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 cup sauerkraut
- 2 cups mixed mushrooms, sliced
- 2 tablespoons chopped chives
- Salt to taste
- Black pepper to taste
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
Instructions
- Heat a skillet with olive oil over medium heat. Sauté mushrooms until golden and crisp, about 8–10 minutes. Season with salt and pepper.
- In a food processor, blend tofu, lemon juice, garlic, nutritional yeast, vinegar, salt, and pepper until smooth. Chill briefly.
- Warm flatbreads in oven or on a griddle until soft with slightly crispy edges.
- Spread a generous layer of whipped tofu on each flatbread.
- Top with sauerkraut, then pile on the sautéed mushrooms.
- Garnish with chopped chives and a drizzle of olive oil before serving.
Notes
- Use a mix of mushrooms for richer texture and flavor.
- Let the tofu whip chill to thicken before spreading.
- Assemble flatbreads just before serving to keep them crisp.