Crispy Tofu Flatbreads with Chilli Jam | Brand Recipe Photography

Created for Single Variety, this recipe was developed and photographed as part of a brand recipe photography project, using their Fireflame Chilli Jam to add a sweet heat to crispy tofu flatbreads.

These crispy tofu flatbreads use Single Variety Fireflame Chilli Jam to add a sweet heat, balanced with fresh herbs, tomatoes and peppery rocket. As part of a brand recipe photography shoot, they were finished with a drizzle of tahini and yoghurt, making a simple, flavour-packed lunch or light dinner. The recipe only uses a small amount of tahini, so if you don’t have it to hand you can leave it out, or swap in a spoon of houmous for extra creaminess.

Crispy Tofu Flatbreads with Chilli Jam

Ingredients

• 1 block 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 leaves, to garnish

• 1/2 packet rocket

• 6 flatbreads (shop-bought or homemade)

  
  

Instructions

1. Drain the tofu, pat dry and slice into 3cm squares, about 1cm thick. Fry in a non-stick pan over a medium heat for around 5 minutes. Press gently with a spatula to remove excess moisture. Once golden, flip and cook the other side until crispy. Set aside.

2. Place the sliced red onion in a small bowl with the cider vinegar and scrunch lightly. Set aside. In another bowl, combine tomatoes with torn basil leaves and season with salt and pepper.

3. Warm the flatbreads. Spread each with a teaspoon of chilli jam, then top with rocket, crispy tofu, tomatoes, pickled onion, a drizzle of tahini and a few drops of yoghurt. Serve and enjoy!

   
   

If you like this, you might also enjoy:

• You can find the original recipe on the Single Variety website here.

• See my Summer BBQ food content shoot with Condiment Co.

• If you’d like to collaborate on a project,  simply get in touch via my contact page or drop me an email: emmaharrel90@gmail.com