A.1. Crispy Tofu Super Flatbreads

Preheat oven to 475°F.

Remove the tofu from the package and place on a few sheets of paper towels on a plate. Cover the block of tofu with another plate, and then weight the plate with a couple of 28-ounce cans of tomatoes or anything similar. Let sit for about fifteen more minutes. The goal is to remove excess water from the tofu, to make it fry up crispier.

Mix the flour, the semolina, and the salt well in a bowl. Add 1 Tbsp. of the A.1 to the warm water and then pour it into the flour and mix well with a wooden spoon.Add the olive oil.

Mix well, and then knead the dough by hand on a well-floured surface for about three or four minutes, until smooth.

Place the ball of dough in a bowl, cover loosely with a dish towel, and allow it to sit for 15 minutes.

Prepare the topping:After the block of tofu has sat for a while, take it and slice it lengthwise into about eight slabs, about 1/3 of an inch thick.

Put the slabs of tofu in a bowl and cover with remaining 1/4 cup (4 Tbsp.) A.1 for a few minutes, while you start making the crackers.

Take the dough from the bowl and divide into eight pieces. Shape into balls and then on a well-floured surface press one flat and roll it out. Don’t worry about the shape. Try to keep it round, but if it becomes oblong, that’s okay. These are rustic flatbreads. Just make sure to make the dough as thin as you can. When done, each one should be about six to eight inches in diameter. Place the rolled out dough on a cookie sheet that’s been lightly dusted with semolina flour. Make four flatbreads at a time, or whatever your cookie sheet will allow. Cook the flatbreads in the oven for about six or seven minutes, until they become crisp and brown slightly on the top. Place on a rack to cool.

Remove the marinated slabs of tofu one at a time and dredge them in the cornstarch. Fry them in a large pan on a medium-high heat until crisp and brown on one side. Flip and repeat. Set aside the fried tofu and keep warm.

In the same pan, sweat the onions until soft and brown, about ten minutes.Once the onions are soft and brown (don’t rush this step), add the garlic and sauté for two minutes.Add the mushrooms, and sauté until soft.Toss in the thyme, butter, and broth, and reduce to make a sauce.Add the parsley.

To serve, take one flatbread, and place two pieces of tofu on it. Top with the mushroom and onion mixture and enjoy.