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Thai-Style Peanut Veggie Flatbread

I hold the belief that peanut/peanut butter goes with just about everything, whether it's a savory-sweet dressing for a salad or blended into an ice cream treat. When it is combined with pizza, I am all in. This flatbread is similar to some at popular restaurants, with a vegetarian twist. Serve it with a variety of flatbreads as an appetizer, or as a main course along with salad or soup.


  • 1/2 block tofu, pressed, drained and cut into thin squares (go ahead and make the entire block and eat the rest plain or add to your salad)

  • 2 T sesame oil

  • 2 T soy, or tamari sauce

  • 2 T maple syrup

  • 1 Flatbread about 12 x 6 (either store bought, or use your own pizza dough and roll out thin into a rectangle shape)

  • 2-3 T Peanut Sauce- check out my recipe here - keeping it a little on the thicker side

  • 1 cup shredded mozzarella (or use vegan mozzarella)

  • 1/2 cup shredded red cabbage

  • 1/2 cup julienned carrots

  • 1/3 cup julienned red pepper

  • 1 green onion, outer layer removed and sliced into thin strips

  • 1/4 cup chopped cilantro

  • 1/4 cup chopped peanuts


  1. To prepare the tofu: marinate drained and chopped tofu in the sesame oil, soy sauce and maple syrup for at least on hour (can sit overnight as well)

  2. Spread marinated tofu on cookie sheet and bake at 400 degrees for 30 minutes

  3. Assemble flatbread by spreading peanut sauce to the edges, sprinkle mozzarella, place baked tofu evenly and sprinkle cabbage, carrots, red pepper and green onions.

  4. Bake 7-10 minutes, depending on your flatbread/dough* and until dough crisp and cheese melted

  5. Top with cilantro and peanuts, cut into squares and serve


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