This vegan flammkuchen with red onion and smoked tofu is the perfect comfort food. It’s super crispy, thin, savory, and really easy to make!
Why This Recipe Works
We just can’t get enough of this flammkuchen! In fact, I like it even better than pizza because it’s so cripsy and thin.
For those of you who haven’t heard of flammkuchen yet: It’s a speciality of the region of Alsace in France. It’s basically a very thinly rolled out kind of bread dough that is topped with crème fraîche, sliced onions, and lardons.
Flammkuchen can be translated as “pie baked in the flames”. However, it was traditionally cooked in a wood-fire oven by farmers in France and Germany.
For my vegan version, I used vegan crème fraîche (or sour cream) and smoked tofu. To make the smoked tofu super crispy and flavorful, I cut it into small cubes and pan-fried it until browned and crispy. Then I added soy sauce for extra flavor and cooked it for another 2-3 minutes on high heat.
You could also make a sweet dessert version with sliced apples and cinnamon. I usually make both versions and drizzle a bit of maple syrup over the apple version. So yummy! And it’s also great with chopped walnuts.
What Goes Into This Recipe:
- Flour – all-purpose flour.
- Olive Oil
- Crème Fraîche – I used store-bought soy-based vegan crème fraîche. You could also use vegan sour cream or cream cheese instead.
- Vegan Cream – I used soy-based vegan cooking cream.
- Soy Sauce
- Nutmeg – just a pinch.
- Salt & Pepper
- Smoked Tofu
- Lemon Juice
- Red Onion
- Chives – sprinkle freshly chopped chives on top before serving the flammkuchen.
How to Make This Recipe
1. Step: Add the flour, the olive oil, and the water to a food processor.
2. Step: Process until you have got a crumbly dough.
3. Step: Take the dough out of the food processor and use your hands to quickly knead the dough. Form a ball. Wrap it with plastic wrap or a clean kitchen towel and place it in the fridge for 30 minutes.
4. Step: Cut the smoked tofu into small cubes.
5. Step: In a pan, heat some olive oil and pan-fry the tofu cubes on high heat for about 5 minutes until crispy and browned. Then add the soy sauce and cook for another 2 minutes on high heat. Stir often. Set aside.
6. Step: Place the vegan crème fraîche (or sour cream or cream cheese) and the vegan cream in a small bowl and stir well. Season with salt, black pepper, and a pinch of nutmeg.
7. Step: Preheat the oven to 480 °F. Line a baking tray with parchment paper. Roll out the dough with a rolling pin into a large rectangle.
8. Step: Use a spoon to evenly spread the vegan crème fraîche on top.
9. Step: Cut the red onions into thin slices. Place the red onion slices and the smoked tofu cubes on top. Bake for 15 minutes at 480 °F until crispy.
Recipe Notes
- In central Europe, it’s pretty easy to find soy-based vegan crème fraîche these days. But I know that it’s much harder in the U.S. and Canada. But you can easily replace it with vegan sour cream or vegan cream cheese.
- Or you could use a homemade version of vegan cream cheese with cashews.
- If you can’t find smoked tofu, you could also use firm tofu and marinate it in soy sauce and a dash of liquid smoke overnight. Then pan-fry it until crispy and browned.
Frequently Asked Questions
How Long Does the Flammkuchen Last?
Stored in an airtight container in the fridge, the flammkuchen will last up to 3 days. The wrapped dough will last in the fridge up to 1-2 days.
Can I Make It Gluten-Free?
I haven’t tried making a gluten-free flammkuchen dough. However, I think you could replace the all-purpose flour with a gluten-free flour blend.
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- 19 Drool-Worthy Vegan Pizza Recipes
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I Love To Hear From You!
I hope you like this flammkuchen as much as we do around here.
If you give it try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Flammkuchen
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup water
- 1/4 teaspoon salt
For the Topping:
- 7 oz smoked tofu
- 2 tablespoons soy sauce
- 1 cup vegan crème fraîche alternatively vegan sour cream or cream cheese
- salt, to taste
- black pepper, to taste
- 1 pinch nutmeg
- fresh chives, cut into rings
- 2 tablespoons vegan cooking cream
Instructions
- Add the flour, the olive oil, and the water to a food processor. Process until you have got a crumbly dough.
- Take the dough out of the food processor and use your hands to quickly knead the dough. Form a ball. Wrap it with plastic wrap or a clean kitchen towel and place it in the fridge for 30 minutes.
- Cut the smoked tofu into small cubes.
- In a pan, heat some olive oil and pan-fry the tofu cubes on high heat for about 5 minutes until crispy and browned. Then add the soy sauce and cook for another 2 minutes on high heat. Stir often. Set aside.
- Place the vegan crème fraîche (or sour cream or cream cheese) and the vegan cream in a small bowl and stir well. Season with salt, black pepper, and a pinch of nutmeg.
- Preheat the oven to 480 °F. Line a baking tray with parchment paper. Roll out the dough with a rolling pin into a large rectangle.
- Use a spoon to evenly spread the vegan crème fraîche on top.
- Cut the red onions into thin slices. Place the red onion slices and the smoked tofu cubes on top. Bake for 15 minutes at 480 °F until crispy.
Notes
- In central Europe, it's pretty easy to find soy-based vegan crème fraîche these days. But I know that it's much harder in the U.S. and Canada. But you can easily replace it with vegan sour cream or vegan cream cheese.
- Or you could use a homemade version of vegan cream cheese with cashews.
- If you can't find smoked tofu, you could also use firm tofu and marinate it in soy sauce and a dash of liquid smoke overnight. Then pan-fry it until crispy and browned.
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