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Vegan Ricotta Flat Bread

Ingredients: ⁠
1 Package whole wheat, or gluten-free pizza dough⁠
1 Package extra firm tofu⁠
2 Teaspoons miso paste⁠
½ Cup chopped almonds⁠
3 Tablespoons nutritional yeast⁠
¼ Cup date syrup⁠
¼ Cup balsamic vinegar⁠
¼ Cup of water⁠
1 Sweet onion⁠
6 Figs⁠
Fresh arugula⁠
Almonds and date syrup to top⁠


Preheat the oven to 350. Roll out the pizza dough into a thin rectangle. Poke holes into the dough with a fork and place in the oven for 15 minutes. ⁠
While the dough is cooking, chop the onions into half circles and place in a pan with the date syrup, water, and balsamic vinegar and cook until soft and golden. ⁠
In a blender combine the tofu, almonds, miso paste, and nutritional yeast and blend until smooth. ⁠
Remove the flat bread from the oven and scoop the tofu ricotta onto the bread. Place the date balsamic onions onto the bread. Slice the figs into thin slices and place in the oven for 15 more minutes. Remove from the oven and top with fresh arugula, almonds, and date syrup. Serve and enjoy!⁠
Recipe from The All Natural Vegan

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