Portobello Pizzas | Plant-Based Recipes
Toasty flatbreads topped with creamy tofu ricotta, sautéed mushrooms and kale, and sun-dried tomatoes. Perfect oven-baked pizza alternative!
Keywords
- Dinner
- Tofu
- Leafy Greens
- Hearty Vegetables
- Italian
- Nut-Free
- High-Protein
- Winter Recipes
- Summer Recipes
- Spring Recipes
- Party Foods
- Seasonal Menu
Ingredients
- 1 oz sun-dried tomatoes
- 3 garlic cloves
- 6 oz portobello mushroom caps
- 2 oz curly kale
- 1 lemon
- 2 tbsp balsamic vinegar
- 15.5 oz Nasoya® Organic Extra Firm Tofu
- 1 tbsp Italian spice
- 2 tbsp nutritional yeast
- 2 multigrain flatbreads
- 3 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition.
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