Recipe + Photos by April Viar 

New Year’s Eve is right around the corner. This Roasted Squash Flatbread is a quick and savory appetizer to bring in the New Year with friends and family. The herb tofu ricotta spread blends perfect with the sweetness of the roasted squash and red onions. I used Nasoya Certified Vegan High Protein Super Firm Organic Tofu in the vacuum pack to create the herbed tofu ricotta spread. A food processor is needed for this recipe. It’s absolutely delicious and I hope you enjoy it. 

Serving: 12

INGREDIENTS

  • 2 medium size zucchini, sliced in 1/2 inch thick rounds 
  • 2 medium yellow squash, sliced in 1/2 inch thick rounds
  • 1 large red onion, diced
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp italian seasonings 
  • Pinch of salt 
  • Pinch of black pepper
  • 1 tbsp olive oil
  • 1 pack of pre-made pizza crust or flatbread 

Herbed Tofu Ricotta Spread 

  • 1 pack of Nasoya Certified Vegan High Protein Super Firm Tofu in the vacuum pack
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp dried basil leaves
  • 1/2 tsp salt
  • 2 tbsp nutritional yeast 
  • 1 tsp italian seasonings 
  • 1 tbsp olive oil 
  • 2 cloves minced garlic 
  • 2 tsp water 
  • 1 tsp crushed red chili flakes
  • 2 tbsp lemon juice 
  • 1 tsp capers with brine 
  • 2 tbsp Forager Project unsweetened plain yogurt 

DIRECTIONS

  • Preheat the oven to 425 F.  Line a sheet pan with foil. 
  • In a large mixing bowl add the zucchini, yellow squash, red onions and toss with olive oil and seasonings. Spread the veggies onto the sheet pan in a single layer and roast for 35 minutes. 
  • Break the tofu into smaller pieces and add to the food processor. Add in all of the remaining ingredients and process until you have a smooth and creamy texture. 
  • Prepare the pre-made pizza crust or flatbread per the directions on the package. 
  • Save 2 tbsp of the ricotta for dollaps to garnish later. Spread the herbed tofu ricotta evenly over the premade pizza crust or flatbread. Bake per the directions on the package.  
  • Remove from the oven and top with the roasted zucchini, yellow squash and red onions. Garnish with dollops of ricotta, scallions, crushed red pepper chili flakes and No Harm Parm. Finish it off with a drizzle of olive oil and slice into pieces to serve. 
Tags: ,