Tofu Flatbreads with Chilli Jam
Flatbreads filled with chilli jam, crispy tofu dressed with rocket, basil-infused tomatoes and then finished with a drizzle of creamy tahini and yoghurt to add some freshness. A delicious lunch idea or light dinner.
Servings: 4 people
Ingredients
- 1 block of firm tofu
- 1 red onion - thinly sliced
- 1 tbsp cider vinegar
- 4 tsp Single Variety Fireflame Chilli Jam
- 2 tbsp tahini
- 2 tbsp plain yoghurt
- Cherry or plum tomatoes - quartered
- Basil to garnish if you have some
- 1/2 packet of Rocket
- 6 flatbreads (shop-bought or homemade). This recipe by Jamie Oliver is a good one if you want to make your own: https://www.jamieoliver.com/recipes/bread-recipes/easy-flatbreads/
Instructions
- Drain the tofu and pat it dry, then slice into 3cm squares, 1cm thick. Fry in a non stick pan over a medium heat for 5 minutes. Using the back of a spatula, gently press the tofu to squeeze any excess water out. Once golden brown, flip and cook the other side until golden and crispy. Remove from the heat and set aside
- In a small bowl, scrunch the sliced red onion with the cider vinegar and set aside. In another bowl, combine the tomatoes with a few torn basil leaves then season with salt and pepper.
- Warm your flatbreads then spread a teaspoon of the Firelflame Chilli Jam, followed by a few rocket leaves, a couple of pieces of crispy tofu, some tomatoes, a drizzle of tahini and a few drops of yoghurt. Serve and enjoy!