Crispy flatbreads with tofu and tomatoes

Crispy flatbreads with tofu and tomatoes

My Organic Alnatura Recipes
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Picture source: Alnatura


wheat flour, type 405 (all-purpose)
clove of garlic
Sea salt
6 tbsp
olive oil
sprigs of fresh basil, oregano and marjoram
plain tofu
1 tsp
Herbes de Provence
400 g
2 tbsp
white balsamic vinegar

For the flatbreads, knead the flour with enough water to make a stiff dough. Finely chop the garlic and knead into the dough with a little salt and pepper. Form the dough into thin flatbreads (diameter about 20 cm). Heat 1 tablespoon oil in a frying pan and fry the flatbreads on both sides until they are crispy.

Roughly chop the fresh herbs.

Cut the tofu into cubes and cook in a pan with 2 tablespoons oil until golden-yellow. Then season with salt, pepper, the fresh herbs and the Herbes de Provence.

Chop the tomatoes. Make a dressing with the vinegar and the rest of the oil (3 tbsp), season with salt and pepper and mix with the tomato pieces. Add the tofu and serve with the baked flatbreads.

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