Vegan Flammekueche with Tofu Bacon

Ingredients

• 250 g all-purpose flour (Plus extra for rolling)
• 4 g instant yeast
• 150 ml water (Lukewarm)
• 1 tbsp olive oil (For the dough)
• 0.5 tsp salt (For the dough, plus more to taste)
• 200 g firm tofu (Pressed and cut into thin lardons)
• 1 tbsp soy sauce (For marinating the tofu)
• 1 tsp smoked paprika (For the tofu bacon)
• 1 tsp maple syrup (For the tofu bacon)
• 1 tbsp vegetable oil (For frying the tofu)
• 250 g shallots (Thinly sliced)
• 150 g vegan crème fraîche (Or unsweetened vegan sour cream)
• 1 clove garlic (Finely grated or minced)
• nutmeg (A pinch, freshly grated)
• black pepper (Freshly ground, to taste)
• salt (To taste for the topping)

Steps

1. 1

   Combine the flour, instant yeast, salt, lukewarm water, and olive oil in a bowl. Knead until a smooth, supple dough forms, about 5 minutes by hand. Cover and let rest while preparing the toppings.

2. 2

   Press the tofu firmly to remove excess moisture, then cut it into thin strips or small lardons. Toss it with the soy sauce, smoked paprika, and maple syrup.

3. 3

   Heat the vegetable oil in a skillet over medium heat. Add the seasoned tofu and cook for 5–7 minutes, turning occasionally, until browned and lightly crisp. Remove from the heat.

4. 4

   Preheat the oven to 250°C / 480°F, or as hot as your oven safely allows. Place a baking sheet or pizza stone inside to heat.

5. 5

   Mix the vegan crème fraîche with the garlic, nutmeg, black pepper, and a little salt. Stir until smooth.

6. 6

   Roll the dough on a lightly floured surface into a very thin oval or rectangle, about 2–3 mm thick. Transfer it to parchment paper.

7. 7

   Spread the seasoned vegan cream evenly over the dough, leaving only a narrow border around the edge.

8. 8

   Scatter the sliced shallots evenly over the cream, followed by the browned tofu lardons.

9. 9

   Carefully slide the flammekueche, still on the parchment, onto the preheated baking sheet or stone. Bake for 8–12 minutes, until the edges are deeply golden and crisp, the shallots are softened, and the topping is bubbling in spots.

10. 10

    Remove from the oven, cut into pieces, and serve immediately while the crust is crisp.

Notes

The source page indicates that the full recipe is members-only, so quantities and instructions were reconstructed from the dish description and standard flammekueche technique. For the crispest result, roll the dough very thin and bake on a thoroughly preheated surface. Nutritional values are approximate and depend on the vegan crème fraîche and tofu brands used.

Nutrition per serving

• main
• appetizer
• shareable
• vegan
• dairy-free
• French
• baked
• flatbread