Vegan Lahmacun with salad and sauce

Ingredients for 4 servings:

• 250 g flour
• 1 tsp, heaped sugar
• 1 tsp, leveled salt
• ½ pack of dry yeast
• 140 ml water, lukewarm
• 300 g tofu, natural
• 1 large onion(s)
• 1 clove(s) garlic
• 1 tbsp, heaped sugar
• 150 g tomato paste
• 150 ml red wine
• 2 tsp, crushed paprika powder, sweet
• 60 g pine nuts
• 30 ml olive oil
• 200 g soy yogurt (yogurt alternative)
• 1 clove(s) garlic
• 1 tsp, leveled cumin powder
• 1 tbsp lemon juice
• 1 tsp, heaped oregano, dried
• n. B. Salt
• n. B. Pfeffer
• n. B. Salad of your choice
• n. B. Vegetables of your choice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

Turkish pizza with tofu

For the dough, place the first 5 ingredients in a bowl and knead for a few minutes until a smooth dough forms. Cover the bowl with a cloth and let it rise in a warm place for 30 minutes. Preheat the oven to 250°C (top/bottom heat). Finely chop the tofu or mash it with a fork and fry it in a hot pan with olive oil for 5 minutes. Dice the garlic and onion, add it to the pan, and fry for 2-3 minutes until slightly translucent. Add the sugar and tomato paste, stir in, and let it caramelize. Then deglaze with the red wine and simmer. Add the pine nuts and paprika and season everything with salt and pepper. For the sauce, press the remaining garlic into the soy yogurt, or chop it into small cubes and add it. Stir in the lemon juice, season with cumin and oregano, and finally season with salt and pepper. Divide the dough into equal pieces and form into small balls. Roll the balls out into thin flatbreads on a floured surface and place them on a baking sheet lined with parchment paper. Spread the topping evenly over the pizza base and bake in the oven at 250°C for 5 minutes. Once the flatbreads are baked, top them with salad and vegetables, if desired, and pour the sauce over them. Now simply roll them up and enjoy.