Plant Power Pea Pesto and Tofu Flatbread

Serves 4 – 410 Calories Per Serving – 15g Fat – 48g Carbs – 25g Protein

Ingredients

• 1 Cup Chickpea Flour
• 1 Cup Tapioca Flour
• 1 Tsp Baking Powder
• 1 Tsp Basil
• 1 Tsp Oregano
• 1 Tsp Thyme
• 1 Tsp Garlic Powder
• 2 T Olive Oil
• 1/2 Cup Almond Milk
• 2 Cups Green Peas
• 1 Can Chickpeas
• 1/4 Cup Fresh Basil
• 4 Green Onions
• 2 Lemons
• 1 T Red Wine Vinegar
• 1 Package Tofu
• 1/4 Cup Nutritional Yeast
• Sea Salt as Needed

Instructions

• Preheat oven to 400 and line baking sheet with parchment paper
• Mix together chickpea flour, tapioca flour, baking powder, basil, oregano, thyme, half of olive oil, almond milk, and salt together
• Form batter into four disks and bake for twelve minutes
• In a tupperware container, mix together the juice of one lemon, vinegar, 1/4 cup water, nutritional yeast, and salt
• Dice tofu and soak in the tupperware for three minutes
• Pour tofu into a baking dish and bake for fifteen minutes
• In a blender, mix together peas, chickpeas, basil, green onion, juice of one lemon, and 1/4 cup water
• Assemble flatbreads by spreading the pea pesto over top and topping with tofu