preheat your oven to 400 degrees fahrenheit (200°c). toss the butternut squash and tofu cubes with a drizzle of avocado oil, paprika, sea salt, and pepper. spread them on a baking sheet and roast for about 25 minutes or until they are tender and slightly caramelized.

while the butternut squash and tofu are in the oven, massage the finely chopped kale with avocado oil. this helps to break down the kale's fibers and makes it more tender. prepare the dressing by mixing garlic hummus, nutritional yeast, garlic powder, onion powder, liquid aminos, and vegetable broth in a bowl. adjust the consistency with more or less veggie broth to your liking.

once the butternut squash and tofu are done, remove them from the oven and let them cool slightly. to assemble the flatbreads, spread a generous layer of garlic hummus on each flatbread. top the flatbreads with the roasted butternut squash, crispy tofu, massaged kale, vegan feta crumbles, and chopped pecans.

enjoy the same day or store in the fridge in an airtight container.