Clean Eating Recipe
Smoked Tofu and Leek Flatbread
with Yogurt Cream Sauce
1 hr 10 min.
ready in 4 h. 10 min.
This delicious vegetarian flatbread is packed wtih plant protein.
This dish pairs beautifully with a fresh salad
Author of this recipe:
- For the base
- ⅔ cup Potato starch
- ¾ cup gluten-free all purpose flour (more if needed)
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- ¼ ounce quick-rising active dry yeast
- 1 tablespoon sugar
- ½ cup Soy yogurt
- ¾ cup warm Soda water
- 1 tablespoon Cider vinegar
- extra virgin olive oil
- ⅔ cup sweet rice flour
- For the topping
- 1 cup Soy yogurt
- 1 cup Soy cream
- ½ teaspoon salt
- freshly ground Black pepper (to taste)
- 2 tablespoons vegetable oil
- 3 small Leeks (finely chopped)
- 8 ounces Smoked tofu (diced)
- To garnish
- snipped Chives
For the base: mix together the potato starch flour, plain flour, xanthan gum and salt.
Whisk together the yeast, sugar, yoghurt and soda water in a mixing bowl until blended. Whisk in the vinegar and oil.
Add the dry ingredients to the liquid ingredients and knead into a smooth dough. Add a little more plain flour if necessary.
Knead the dough for 2-3 minutes, then lcover with a damp tea towel and leave to rise for 1-2 hours, until doubled in size.
Line a baking tray with non-stick baking paper. Place the dough on the tray and cover the dough entirely with sweet rice flour. Spread the dough out carefully into a thin crust. Leave to rise for 1 hour.
Heat the oven to 450°F.
Bake the crust for about 10 minutes, until the edges have started to brown. Set aside.
For the topping: mix together the yogurt, cream, salt and pepper in a bowl.
Heat the oil in a frying pan and cook the leeks for about 10 minutes, until just tender but still bright green. Remove from the pan with a slotted spoon. Cook the tofu until lightly browned.
Spread the yoghurt mixture on the dough and top with the leeks and tofu.
Bake for about 10 minutes until the dough is browned and the topping is bubbling.
Serve warm sprinkled with snipped chives.