Tandoori Tofu Vegan Pizza Recipes

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VEGGIE TOFU PIZZA



Veggie Tofu Pizza image

Top baked pizza crust with tofu and veggies to give you a cheesy dinner. Perfect if you love Asian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 12

8 oz firm tofu (from 14-oz package), cut into 1/2-inch cubes (1 1/2 cups)
1 cup sliced fresh mushrooms
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
1 can (11 oz) refrigerated thin pizza crust
1/2 cup pizza sauce
1/2 cup sun-dried tomatoes in oil, drained, cut into small pieces
1 red bell pepper, thinly sliced
1 small onion, thinly sliced
1 tablespoon chopped fresh basil leaves
1 cup shredded reduced-fat mozzarella cheese (4 oz)

Steps:

  • In medium bowl, stir tofu, mushrooms, vinegar, oil and Italian seasoning. Cover and refrigerate at least 30 minutes.
  • Meanwhile, move oven rack to lowest position. Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan. Bake about 10 minutes or just until edges are light golden brown.
  • Spread pizza sauce over crust. Drain marinade from tofu and mushrooms, discarding marinade. Top sauce with tofu, mushrooms, tomatoes, bell pepper, onion and basil.
  • Bake 10 minutes; sprinkle cheese over pizza. Bake about 10 minutes longer or until cheese is melted and crust is deep golden brown.

Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 6 g, TransFat 0 g

TANDOORI TOFU VEGAN PIZZA



Tandoori Tofu Vegan Pizza image

Number Of Ingredients 13

1 Rawspicebar's Tandoori Spices
1 300g tofu
4 tablespoons lemon juice
1 tablespoon apple cider vinegar
3 garlic cloves, crushed
2 cups yogurt (vegan, if preferred)
1 pizza crust
1 Coriander leaves, to garnish
1 red onion, thinly sliced
3/4 cup cherry tomatoes, halved
2 handfuls baby spinach
1 tablespoon oil
1 pinch salt and pepper

Steps:

  • 1. Make the natural yoghurt - process silken tofu, lemon juice, soymilk and apple cider vinegar until completely smooth. (This yoghurt will be used for three different components: the tandoori marinade, the pizza base sauce and the garnishing mint yoghurt) 2. Make the tandoori marinated tofu - add the diced extra-firm tofu to a bowl. Top with the tandoori paste, garlic cloves and 1 tablespoon of the vegan yoghurt (made in step 1). Stir until tofu is evenly coated. If possible, allow to marinate in the fridge for about 3 hours. If you in a hurry, allow at least half an hour. 3. Make pizza base sauce - Take half of the remaining vegan yoghurt mixture (from step 1) and put it in a bowl. Add the tandoori paste, sugar and the garlic clove. Stir to combine. Taste and adjust the sweetness and saltiness if needed. Set aside 4. Preheat oven to 180 degrees celsius (fan-forced) 5. Make the mint yoghurt sauce - Add the remaining yoghurt mixture (from step 1) to a bowl with the mint leaves. Stir to combine and set aside. 6. Add the marinated tofu and the oil in a pan. Fry on high heat until browned on all sides. Set aside. 7. Line two pizza trays with baking paper or spray oil. Add the pizza bases to the trays and divide the pizza base sauce on both. Spread with a spoon until both pizza bases are evenly covered. Top with the onions, cherry tomatoes and the marinated tofu. 8. Bake for approx. 30 minutes until slightly browned on top. 9. Serve hot with a drizzle of mint yoghurt, salt and freshly cracked black pepper and a handful of baby spinach on each pizza. Enjoy!

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