Vegan Ricotta + Olive Flatbread


  • Whole Wheat Naan
  • Vegan Tofu Ricotta
  • Olive Tamponade
  • Grape Tomatoes
  • White Beans
  • Olive Oil
  • Garlic
  • Crushed Red Pepper Flakes
  • Italian Seasoning
  • Black Pepper
  • Salt


  1. Preheat oven to 400ºF
  2. Prepare Tofu Ricotta (Recipe here)
  3. Bake naan for 2-3 minutes each side at 400ºF
  4. Allow naan to cool for a couple minutes as it will crisp as it cools
  5. Spread tofu ricotta over the top of the naan
  6. Spoon olive tamponade onto the naan (I purchased it premade from Trader Joe’s)
  7. Add chopped grape tomatoes on top
  8. Make oil drizzle: In a small prep bowl, add 2 Tbsp olive oil, 2 tsp minced garlic, 2 tsp crushed red pepper flakes, 1/4 tsp salt, 1/4 tsp coarse black pepper, 2 tsp Italian seasoning. Stir mixture and drizzle 2 tsp over the naan toppings.
  9. Bake for 4-5 minutes

Published by M

Physician. Yogi. Lover of all animals, especially my dog.

One thought on “Vegan Ricotta + Olive Flatbread

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