Name: Tortilla Pull-Aparts
Yield: Makes 2 Servings
Ingredients: 6 ounces Tofu Bacon Strips or Slabs; 1 cup seitan strips or cubes; 6 ounces Maple-Miso Tofu; 2 mini cucumbers, or ½ small English cucumber, thinly sliced; 3 tablespoons vegan mayo; 4 ounces Tempeh Bacon; 4 ounces Herbed Tempeh Nuggets; 2 large brown rice tortillas; 6 ounces Barbecued Tofu Short Ribs; pinch smoked paprika (optional); Tabasco or Mild Hot Sauce; 4 ounces Barbecued Tempeh Short Ribs; 6 tablespoons I Can’t Believe It’s Not Cheese Spread; fresh basil leaves, torn, or thinly sliced scallion greens (optional); 6 tablespoons Lentil and Walnut Pâté; 6 tablespoons Lentil Hummus; 6 tablespoons Lentil-Chickpea Hummus; 6 tablespoons Green Bean and Walnut Pâté; 4 ounces Ginger-Glazed Tempeh Filets; 6 tablespoons Chive Cheese Spread; 6 ounces Chickenless Chicken; 6 ounces Lemon-Pepper Tofu; 2 teaspoons yellow mustard; 1 cup Greek Tofu Feta, crumbled; ¼ cup thinly sliced scallion greens, or 10 pitted kalamata or oil-cured olives, chopped or sliced; 6 tablespoons Walnut Pâté; 2 cups baby arugula, packed; 1 tablespoon Good-to-Your-Gut Sriracha Sauce or tomato purée, plus more as needed, or 1 teaspoon Mild Hot Chile Paste; 4 ounces Teriyaki Tempeh; 1 cup shredded carrots

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

Tortilla pull-aparts are a fun-to-eat cross between burrito bowls, nachos, and an overloaded pizza, but they’re also quick and healthy one-plate meals. If you have leftovers of any of the bases sitting in the fridge, this is a great way to use them up. Of course, in the event this dish becomes a staple in your house (as it has in mine), you might want to prepare a base or two specifically to use in this recipe. Neat-and-tidy types can eat the pull-aparts with a knife and fork, but if you do