The amount of time I spend thinking about heirloom tomatoes and how I most want to enjoy them on any particular day is bordering on obsessive. But don’t we all go a little crazy every summer when we finally have access to plump, juicy heirloom tomatoes? I spend a lot of my waking hours eating them simply sliced and salted, but sometimes I get fancy and bother with a “vehicle” with which to eat them. The key is that the vehicle should never detract from the flavor of the tomatoes or involve cooking them, because there’s nothing better than a thickly sliced, juicy but firm tomato at its peak.

These flatbreads are so easy to make, and the use of silken tofu means they’re soft, chewy, full of protein and plant-based. I use the leftover silken tofu to whip up a quick batch of tangy sauce akin to sour cream that’s light enough to not compete with the flavor of the tomatoes. Top with whatever fresh herbs you have for some colorful crunch and flavor.

Heirloom Tomato Tofu Flatbreads

Serves 4 as a meal, 8 as a side

INGREDIENTS

1 package silken tofu (about 14 ounces), drained and divided

3 1/2 tablespoons olive oil, divided

2 1/4 teaspoons salt, divided

2 cups flour

2 teaspoons baking powder

1 teaspoon white miso paste

1 tablespoon fresh lemon juice

1 teaspoon apple cider vinegar

3-4 large heirloom tomatoes, sliced into ½-inch-thick slabs

1 cup fresh herbs (such as basil, cilantro, chives, mint, and/or parsley)

Freshly cracked pepper and flaked salt

DIRECTIONS

Whisk together 3/4 cup of the silken tofu, 3 tablespoons of the olive oil, and 1 1/2 teaspoons of the salt in a mixing bowl until smooth. Combine the flour and baking powder in a separate bowl before adding them to the tofu-olive oil mixture.

Stir with a spoon until combined, using your hands at the end to knead the dough together into a dough ball (if the dough is too crumbly, add one tablespoon of water at a time until it comes together). Let the dough rest covered in a towel for ten minutes.

To make the vegan sour cream, blend together the remaining 1 cup silken tofu, 1/2 tablespoon olive oil and 3/4 teaspoon salt along with the miso paste, lemon juice and vinegar using a food processor, blender, or immersion blender.

Chill until ready to use (will keep in the fridge for up to one week).

Heat a cast-iron skillet on the stove over medium-low heat while you divide the dough into eight equal balls.

On a lightly-floured surface, flatten each ball into 5-inch discs using your hands or a rolling pin. Drizzle a small amount of olive oil into the skillet before adding one of the discs, cooking for 2-3 minutes on each side until bubbled and browned in places.

Keep flatbread warm by wrapping in a clean towel while you cook the remaining dough.

To serve, spread some of the vegan sour cream across a warm flatbread and top with 2 heirloom tomato slices, fresh herbs, cracked pepper and salt flakes. Leftover flatbread can be stored in a sealed bag in the refrigerator and reheated in a pan or the toaster before serving.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.