Vegan Flatbread with Soymilk Cheese

Vegan Flatbread with Soymilk Cheese

Using both tofu and soymilk, this recipe is rich in plant-based protein. The soymilk-based cheese has a creamy, subtle flavor.

Cooking time
40 minutes
  • Nutrition facts are for one serving.
  • The cooking time does not include the time for letting the dough settle or for letting moisture drain from the soymilk cheese.

Ingredients(Servings: 4; two 20 cm-diameter flatbreads)

Ingredients(Servings: 4)

light (cake) flour

150 g (5.3 oz.)

beet sugar

1 tsp

baking powder 

1 tsp

silken (soft) tofu* 

1/3 block
(100 g / 3.5 oz.)


1/4 tsp

olive oil

2 Tbsp

Soymilk Cheese

Fresh Tomato Sauce

minced garlic

2 cloves (20 g / 0.7 oz.)

deep-frying oil

as needed

mediums-sized tomato, diced into 1 cm cubes 

1 (200 g / 7.1 oz.)

small-size onion, roughly chopped and soaked in water

(40 g / 1.4 oz.)

chopped cilantro

1/2 bunch (20 g / 0.7 oz.)

lemon juice

2 tsp

hot sauce

1/4 tsp


sliced onion 

1 (200 g / 7.1 oz.)


as desired

olive oil

to taste

  1. If silken (soft) tofu is unavailable, you can also use firm tofu. If the dough is not moist enough to hold together well, you can add a small amount of water till it reaches the desired texture.


    1. 1

      Make the dough. In a bowl, add the light (cake) flour, beet sugar and baking powder, then mix with a whisk. Preheat the oven to 180º.

    2. 2

      Add the remaining dough ingredients into the mixture from Step 1, then knead firmly. If the dough does not seem moist enough, add a small amount of water (not included in ingredient list). Once the dough is smooth and no longer powdery, cover with a wet cloth and place into the refrigerator for 30 minutes.

    3. 3

      Dust the countertop or cutting board with light (cake) flour (not included in ingredient list), then use a rolling pin to knead the dough from Step 2 into a circular shape. Bake in the oven at 180º for 8 minutes. Roll out and bake the second portion of the dough in the same way.

    4. 4

      Make the soymilk cheese. Pour the soymilk into a pot and heat over medium, then turn off the heat just before the soymilk starts to boil. Add the lemon juice and stir gently. The mixture will gradually begin to separate.

    5. 5

      Line a colander with a paper towel, then pour in the mixture from Step 6 and let stand for about 1 hour. Using your hands, hold the paper towel and squeeze out the moisture gently.

    6. 6

      Put the mixture from Step 7, the grated garlic, and soy sauce in a cup or bowl. Then add in the olive oil and soymilk to adjust the firmness. Use a handheld food processor to stir till smooth. (*) If the mixture is not creamy enough, you can add in more olive oil and soymilk till you get the desired texture.

    7. 7

      Make the fresh tomato sauce. Heat 1-2 cm of the deep-frying oil in a pot on medium. Then fry the garlic till crispy and drizzle with 1 tsp of the soy sauce.

    8. 8

      In a bowl, add the tomato, onion, cilantro, fried garlic from Step 4, lemon juice, hot sauce, and 2 tsp of soy sauce. Then mix together.

    9. 9

      Make the toppings. In a bowl, put the onion and soy sauce and mix well.

    10. 10

      Once the dough from Step 3 is done baking, put on top the parts from Step 6, then from Step 9, then from Step 8 in this order, then sprinkle with arugula. If you want, drizzle with olive oil and soy sauce to taste.

  1. * If you do not have a handheld food processor available, you can use a mortar and pestle to ground the ingredients till smooth.
  • Recipe Izumi Shoji
  • Styling Yuki Murakami
  • Photo Akira Maeda
  • Production Fumiko Ohashi

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