3/4 cup (180 ml) broccoli florets

1/2 pound (450 g) organic tofu

6 organic whole wheat flour tortillas or chapatis

2 cups (500 ml) freshly made pesto sauce or fresh pizza sauce

1/4 teaspoon turmeric

1/4 teaspoon ground ginger

1/8 teaspoon black pepper

1/8  teaspoon ground coriander

1 1/2 cups (375 ml) fresh organic mozzarella cheese or crumbled paneer

1 tablespoon olive oil

1/2 cup (125 ml) olives

Oregano to garnish

What to do;

Steam broccoli and tofu until tender and salt to taste. Blend in blender until smooth. Set aside. In a separate frying pan, dry roast the whole-wheat tortillas about 40 seconds on each side over medium heat. Mix fresh pizza sauce with the spices. Set aside.

Preheat oven to 350℉ (180 ℃). Place three tortillas on a baking pan. Spread a thin layer of cheese over each tortilla and then place another tortilla on top. This makes a thicker crust and makes it easier to eat. Brush the top tortilla with olive oil. Then spread a layer of pizza sauce. Next comes the tofu mixture. Spread a thin layer of it over the sauce. Spread the cheese over the tofu mixture. Garnish with olives and a pinch of oregano. Place in a the preheated oven and bake about

10 minutes or until the cheese is melted.




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