Easy Flourless Lentil & Oat Flatbreads (No Egg, No Gluten)

Instructions

1. Combine the soaked and rinsed lentils, 1.5 cups of water, sprouted oats, garlic, ginger, and a pinch of salt in a blender. Blend until the mixture is completely smooth.
2. In a separate bowl, mix together the Greek yogurt, heaped golden flax seeds, salt, pepper, and chili flakes to taste. Set aside.
3. Heat a cast iron pan on high heat. Add the crumbled firm tofu, sliced cremini mushrooms, and mini peppers. Stir-fry until the vegetables are tender and the moisture evaporates. Once dry, add the soy sauce, sriracha, and ketchup, stirring to combine.
4. Grease a pan. Before pouring each flatbread, stir the batter well as the oats and lentils can settle. Pour approximately 2 ladles of batter onto the hot pan, spreading it thin to form a flatbread. Cover and cook for 3-4 minutes.
5. Drizzle a little olive oil on top of the cooking flatbread, then flip it. Continue to cook until the flatbread is golden brown and crispy on both sides.
6. Once cooked, spread a layer of the zesty Greek yogurt spread onto a flatbread. Pile in the savory tofu-mushroom filling, fold, and enjoy immediately.