Tofu Flatbreads with Fireflame Chilli Jam - Single Variety Co

Tofu Flatbreads with Fireflame Chilli Jam

The lovely Emma from Emma Harrel Photography has created us a delicious Tofu Flatbread using our Fireflame Chilli Jam which is so good I had to share it with you!
These tofu flatbreads use the chilli jam to add some sweetness. The crispy tofu is dressed with summer ingredients such as rocket, basil-infused tomatoes and then finished with a drizzle of creamy tahini and yoghurt to add some freshness.
A delicious lunch idea or light dinner.


1 block of firm tofu

1 red onion - thinly sliced

1 tbsp cider vinegar

4 tsp Fireflame Chilli Jam 

2 tbsp tahini

2 tbsp plain yoghurt

Cherry or plum tomatoes - quartered

Basil to garnish if you have some

1/2 packet of Rocket

6 flatbreads (shop-bought or homemade). This recipe by Jamie Oliver is a good one if you want to make your own. 



1/ Drain the tofu and pat it dry, then slice into 3cm squares, 1cm thick. Fry in a non stick pan over a medium heat for 5 minutes. Using the back of a spatula, gently press the tofu to squeeze any excess water out. Once golden brown, flip and cook the other side until golden and crispy. Remove from the heat and set aside.

2/ In a small bowl, scrunch the sliced red onion with the cider vinegar and set aside. In another bowl, combine the tomatoes with a few torn basil leaves then season with salt and pepper.

3/ Warm your flatbreads then spread a teaspoon of the Fireflame Chilli Jam, followed by a few rocket leaves, a couple of pieces of crispy tofu, some tomatoes, a drizzle of tahini and a few drops of yoghurt.

4) Serve and enjoy!


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