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Cook time: 
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Serves: 2
  • Tofu Ricotta
  • ½ block firm tofu
  • Juice of half a lemon
  • 1 Tbsp nutritional yeast
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 Tbsp miso paste
  • ½ tsp each dried basil and oregano
  • Pizzadillas:
  • 2 flour or whole wheat tortillas*
  • ~1/2 cup pizza sauce of your choice
  • ½ red onion
  • 6-8 white or cremini mushrooms
  • ½ a bell pepper
  • 2 handfuls spinach
  • Optional extra vegetables: Cherry tomatoes, olives, zucchini, sundried tomato, pickled jalapenos or banana peppers
  1. Start by blending your tofu ricotta, simply add everything to the blender or food processor and blend until smooth.
  2. Next, fry your vegetables until cooked. You can fry them in a little olive oil, vegetable broth, or water depending on your preferences!
  3. Next, load up your tortilla! Spread tomato sauce across the whole tortilla and tofu ricotta on top. Then add your vegetables to one half of the tortilla. Fold over the other half. Fry in a pan until brown and crispy on both sides. This works best with a little bit of olive oil
  4. Enjoy!
*I like Ezekiel brand tortillas or, if you are in the states, siete foods gluten-free tortillas
Recipe by Plentyfull Vegan at