Garlic naan with homemade tomato sauce, roasted eggplant, and tofu scramble

This is one of my best leftover remixes. I made dough with whole wheat flour, water, salt, and garlic.

I was gifted tomato sauce but anything would do.

Roasted eggplant with garlic, salt, pepper.
Marinated firm tofu with paprika and soy sauce.

This is so versatile, you can layer with whatever you have. Assemble and bake at 415 F for 20 minutes but would bake longer if you like crispier dough.

Top with chilli crisp or drizzle balsamic glaze to really hit it out of the park.