Indian Spinach Flatbreads

As much as the pictures look nice, this recipe was a little bland and I will definitely add more spices if I ever make it again.

First you start with the tofu cubes: I cut up one package of extra firm tofu. I mixed together 1 TBsp miso paste, 1 TBsp lemon juice, 4 TBsp nutritional yeast, and 3 TBsp water. Then I put the cubes in a large tupperware container, mixed them in the sauce and put them in the fridge to marinade.

Meanwhile in a pan I fried up 2 Tbsp canola oil, 1 chopped yellow onion, 2 TBsp ginger, 2 TBsp garlic, 1 TBsp cumin, 1 tsp tumeric, and 1 TBsp masala powder. Then I added one package of fresh spinach until it was all wilted. Once cooked/wilted this was placed in the food processor and made in to a paste.

Using premade pita bread, I spread the paste on a slice, then topped it with tofu and halved cherry tomatoes. This was baked at 475 for 10 minutes.

photo 5

 

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