Recipe by April Viar
A cozy, savory flatbread that feels festive and effortless
New Year’s Eve calls for appetizers that feel special without being fussy, and this roasted squash flatbread fits the moment perfectly. Sweet roasted zucchini and yellow squash pair beautifully with red onions, creating a warm, savory topping that feels celebratory and comforting all at once.
The real star here is the herbed tofu ricotta spread. Made with Certified Vegan Nasoya High Protein Super Firm Tofu, it blends up creamy and rich with garlic, herbs, lemon, and capers. Spread over a crisp flatbread and topped with roasted vegetables, this dish is perfect for sharing with friends and family as you ring in the New Year.
Why You’ll Love This Recipe
- Savory and Satisfying – Roasted vegetables and creamy ricotta balance perfectly.
- Festive but Easy – Looks impressive with minimal effort.
- Protein-Rich Spread – Herbed tofu ricotta adds substance and flavor.
- Perfect for Sharing – Great as an appetizer or light meal.
Roasted Squash Flatbread
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegan
Description
Roasted Squash Flatbread with Herbed Tofu Ricotta
This roasted squash flatbread features sweet roasted zucchini and yellow squash layered over a creamy herbed tofu ricotta spread. A savory, crowd-friendly appetizer that is perfect for New Year’s Eve or casual entertaining.
Ingredients
Roasted Vegetables
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2 medium zucchini, sliced into 1/2-inch rounds
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2 medium yellow squash, sliced into 1/2-inch rounds
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1 large red onion, diced
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon Italian seasoning
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Pinch of salt
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Pinch of black pepper
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1 tablespoon olive oil
Flatbread
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1 pack pre-made pizza crust or flatbread
Herbed Tofu Ricotta Spread
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1 pack Nasoya Certified Vegan High Protein Super Firm Organic Tofu, vacuum packed
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1 tablespoon onion powder
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1 tablespoon garlic powder
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1 tablespoon dried basil
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1/2 teaspoon salt
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2 tablespoons nutritional yeast
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1 teaspoon Italian seasoning
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1 tablespoon olive oil
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2 cloves garlic, minced
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2 teaspoons water
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1 teaspoon crushed red chili flakes
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2 tablespoons lemon juice
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1 teaspoon capers with brine
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2 tablespoons Forager Project Unsweetened Plain Yogurt
Instructions
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Preheat the oven to 425°F. Line a sheet pan with foil.
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In a large bowl, toss zucchini, yellow squash, and red onion with olive oil, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
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Spread vegetables in a single layer on the sheet pan and roast for 35 minutes, until tender and lightly caramelized.
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Break the tofu into pieces and add to a food processor along with all remaining ricotta ingredients. Process until smooth and creamy.
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Prepare the pre-made pizza crust or flatbread according to package directions.
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Reserve about 2 tablespoons of the ricotta for garnish. Spread the remaining ricotta evenly over the crust and bake per package directions.
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Remove from the oven and top with roasted vegetables. Garnish with reserved ricotta, crushed red chili flakes, scallions, No Harm Parm, and a drizzle of olive oil if desired.
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Slice and serve warm.
Notes
Roast vegetables until lightly caramelized for the best flavor.
Use super firm tofu to achieve a thick, creamy ricotta texture.
Reserve a little ricotta for garnish to add visual appeal.
Serve immediately while the flatbread is warm and crisp.
Nutrition info is approximate.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking, Food Processor
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 190kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
