Vegan sweet and sour tarte flambée with pak choi

Ingredients for 1 servings:

• 1 pack of tarte flambée dough, vegan
• 1 pack of vegan cream cheese substitute (cucumber-garlic)
• e.g. coconut oil for frying
• 1 pack of natural tofu
• 1 stalk(s) pak choi, cleaned, finely chopped
• ½ red bell pepper(s), cleaned and finely chopped
• 2 carrots, cleaned and finely chopped
• 1 large piece(s) of ginger, thinly sliced
• 1 pepper, green, cut into rings
• 2 garlic cloves, peeled and finely chopped
• 2 spring onions, cleaned and finely chopped
• 1 tbsp peanut butter
• 2 shots of soy sauce, reduced salt
• n. B. Coriander greens, chopped
• n. B. Mint, chopped
• e.g. Sriracha sauce

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 180°C (top/bottom heat). Roll out the tarte flambée dough on a baking sheet and spread with cream cheese. Cut the tofu into strips and sear them in a pan. Add the garlic, spring onions, chili peppers, and ginger. Place the bok choy over the tofu, deglaze with soy sauce, and spread the peanut butter over it. Arrange the carrots and bell peppers over the dough and pour the contents of the pan over the dough. Bake for 20 minutes, garnishing with coriander, mint, and Sriracha sauce, if desired.