Whipped tofu, mushroom and sauerkraut flatbreads

Name: Whipped tofu, mushroom and sauerkraut flatbreads
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Ingredients: 280g firm tofu (we used The Tofoo Co); 2 tbsp olive oil; 2 lemons: juice 1½, ½ cut into wedges; 300g chestnut mushrooms, halved if small or cut into thick slices if large; 200g mixed mushrooms, halved if large; ½ tsp paprika; 5g chives, finely chopped, plus extra to sprinkle; 4 thick, fluffy https://www.deliciousmagazine.co.uk/recipes/flatbread-dough/flatbreads; 6 tbsp sauerkraut (see Don’t Waste It)

Portion size: Serves 4
Prep time 10 min. Cook time 10 min
Difficulty: easy

Dairy-free

Vegan

Emily Gussin

Food producer and sustainability lead, delicious.

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Top flatbreads with whipped tofu, mushrooms and sauerkraut for an easy, speedy vegan dinner.

Why we love this dish: Juicy mushrooms and tangy sauerkraut make a great topping for flatbreads. Adding a creamy layer of whipped tofu makes for a serious upgrade, turning the protein into a smooth, pillowy spread.
Switch it up: You can also try using smoked tofu to give the flatbreads an extra punch of flavour.
Take it to the next level: Use shop-bought flatbreads or level-up by making our fluffy homemade flatbreads.

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Ingredients

280g firm tofu (we used The Tofoo Co)
2 tbsp olive oil
2 lemons: juice 1½, ½ cut into wedges
300g chestnut mushrooms, halved if small or cut into thick slices if large
200g mixed mushrooms, halved if large
½ tsp paprika
5g chives, finely chopped, plus extra to sprinkle
4 thick, fluffy flatbreads
6 tbsp sauerkraut (see Don’t Waste It)

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Method

Put the tofu, 4 tbsp water, 1 tbsp oil and the lemon juice in a food processor and whizz until combined, light and creamy. Season to taste with salt and black pepper.
Put a large frying pan over a medium-high heat, then add all the mushrooms. Cook for 3-4 minutes until golden underneath, then flip over. Fry for a few minutes until they’re starting to stick, then add 1 tbsp oil, the paprika and some salt and pepper. Stir-fry for another few minutes until golden all over and juicy. Stir in the chives, then remove from the heat.
Warm the flatbreads under the grill or in a toaster, then spread generously with the whipped tofu. Spoon the sauerkraut on top, then add the mushrooms. Serve straightaway with extra chives and the lemon wedges on the side for squeezing over.
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Nutrition

351kcals Calories
14g (2.5g saturated) Fat
18g Protein
35g (4.2g sugars) Carbs
7.8g Fibre
1.5g Salt

Quick wins & tips

Don’t waste it Sauerkraut will keep in the fridge for a month or two once opened as long as it’s always scooped out with a clean spoon. Add it to sandwiches, toss it into salads, use to top soups or stir it into pasta.

Halve to serve two: This recipe halves easily if you’re only serving 2 – store the rest of the tofu in an airtight container for up to a week, covered with cold water in the fridge (change the water every few days).