Breakfast Flatbread with "Egg" Drizzle

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Shepherd's Pie with Creamed Corn Mashed Potatoes
Shepherd's Pie with Creamed Corn Mashed Potatoes

Yield: 2 servings | Prep time: 15 minutes

Cook time: 15 minutes | Total time: 30 minutes

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One of my new ways to enjoy Atoria's Family Bakery Lavash Flatbread is by making a breakfast pizza! This is a very satisfying and filling breakfast, and a fun change from the typical breakfast tacos, burritos, of tofu scramble bowls. This is super customizable and you can essentially add any topping you'd like. The egg drizzle is optional and I skip that part if I'm in a hurry, but it is worth the extra effort. Let me know if you make this delicious vegan breakfast flatbread by dropping a comment below!


Flatbread Ingredients:

  • 1 Atoria's Family Bakery Lavash Flatbread

  • 1/4 cup vegan cheddar cheese shreds

  • 1/4 cup vegan mozzarella cheese shreds

  • 2 vegan breakfast sausage patties or links

  • 3 tbsp bell pepper, chopped

  • 3 tbsp onion, chopped

  • Chives, basil, or parsley for topping (optional)

  • Sriracha or hot sauce for topping (optional)

Tofu Scramble Ingredients:

  • 1/4 cup firm tofu (not pressed)

  • 1/4 tsp kala namak

  • 1/4 tsp turmeric

  • 1/2 tsp neutral oil

"Egg" Drizzle Ingredients (optional):

  • 2 tbsp firm silken tofu

  • 1/8 tsp garlic powder

  • 1/8 tsp turmeric

  • 1/8 tsp kala namak (more to taste)

Directions:

  • Preheat your oven to 375° F.

  • First, prepare your toppings. Tofu scramble: place the tofu in a bowl and break it up using the back of a fork until it looks crumbly. Mix in the turmeric, kala namak, and olive oil. Set aside. ○ Sausage: if you are using frozen vegan sausage, microwave the patties for about 1 minute on high. Make sure they are not completely cooked through, but soft enough to break apart into crumbles. ○ Veggies: finely chop the pepper and onion.

  • Next, cover your flatbread.

  • Add the cheese, sausage crumbles, pepper, onion, and tofu scramble evenly over the flatbread.

  • Bake in the oven for 15 minutes, or until the flatbread is slightly browned.

  • While the flatbread is baking, make the egg drizzle.

  • Place all the ingredients in a bowl and whisk until it's smooth. ○ If the drizzle is too thick, add 1/2 tsp of water at a time until you get to the desired consistency (this goes for both mayo & tofu versions). ○ Taste and add more kala namak if desired for a more egg flavor. ○ Optional: microwave the egg drizzle for 30 seconds to warm.

  • When the pizza is done cooking, remove it from the oven.

  • Slice it into 4 pieces and serve with your preferred toppings (herbs, Sriracha or hot sauce, egg drizzle).

Tips and Tricks:

  • To make this a faster recipe, you can put this flatbread together ahead of time! Cover the flatbread with all your preferred toppings, then cover it in plastic wrap. Store it in the fridge until you're ready to bake it in the morning.

  • Egg Drizzle options:

  • I used firm silken tofu for this, but you can use soft or extra firm. You may need to adjust the amount of water needed to get the right consistency.

  • You can also use raw cashews. Soak 1/4 cup of raw cashews for 2 hours, then blend all the above ingredients in a food processor until it's smooth and creamy..

  • I've also used 2 tbsp of vegan mayo instead of tofu, which gives it a more deviled egg flavor!

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 1/2 of the flatbread (yields 2 servings)

  • Calories: 283

  • Total Fat: 16g

  • Carbs: 23g

  • Protein: 13g

^ Nutrition facts include the ingredients listed above, including the "Egg" Drizzle. Nutrition facts may change slightly if different quantities of ingredients are used or added.

Tag me on Instagram @veganrecipesandvibes

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