Name: Roasted Squash Flatbread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 medium zucchini, sliced into 1/2-inch rounds; 2 medium yellow squash, sliced into 1/2-inch rounds; 1 large red onion, diced; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon Italian seasoning; Pinch of salt; Pinch of black pepper; 1 tablespoon olive oil; 1 pack pre-made pizza crust or flatbread; 1 pack Nasoya Certified Vegan High Protein Super Firm Organic Tofu, vacuum packed; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 tablespoon dried basil; 1/2 teaspoon salt; 2 tablespoons nutritional yeast; 1 teaspoon Italian seasoning; 1 tablespoon olive oil; 2 cloves garlic, minced; 2 teaspoons water; 1 teaspoon crushed red chili flakes; 2 tablespoons lemon juice; 1 teaspoon capers with brine; 2 tablespoons Forager Project Unsweetened Plain Yogurt

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

Scale

Roasted Vegetables

2 medium zucchini, sliced into 1/2-inch rounds
2 medium yellow squash, sliced into 1/2-inch rounds
1 large red onion, diced
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasoning
Pinch of salt
Pinch of black pepper
1 tablespoon olive oil

Flatbread

1 pack pre-made pizza crust or flatbread

Herbed Tofu Ricotta Spread

1 pack Nasoya Certified Vegan High Protein Super Firm Organic Tofu, vacuum packed
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried basil
1/2 teaspoon salt
2 tablespoons nutritional yeast
1 teaspoon Italian seasoning
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons water
1 teaspoon crushed red chili flakes
2 tablespoons lemon juice
1 teaspoon capers with brine
2 tablespoons Forager Project Unsweetened Plain Yogurt

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Instructions

Preheat the oven to 425°F. Line a sheet pan with foil.
In a large bowl, toss zucchini, yellow squash, and red onion with olive oil, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Spread vegetables in a single layer on the sheet pan and roast for 35 minutes, until tender and lightly caramelized.
Break the tofu into pieces and add to a food processor along with all remaining ricotta ingredients. Process until smooth and creamy.
Prepare the pre-made pizza crust or flatbread according to package directions.
Reserve about 2 tablespoons of the ricotta for garnish. Spread the remaining ricotta evenly over the crust and bake per package directions.
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.
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