VEGGIE TOFU PIZZA
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
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
TOFU KIMCHI PIZZA (REALLY)
According to msn.com, Kimchi is one of the '10 top healthy food you should eat but don't.' Tofu pizza dough with kimchi and bacon topping - as bizarr as it sounds, the ingredients are surprisingly complementary to each other. (I usually don't put in bacon.) If you are not too fond of kimchi try some other toppings, but at the least, try the dough. It is very healthy.
Provided by Beanies mama
Categories Cheese
Time 2h15m
Yield 1 15 in pizza, 4 serving(s)
Number Of Ingredients 14
Steps:
- Sift dry ingredients (flour through salt) and set aside.
- Mix water and yeast and set aside for 5 min to proof.
- When yeast starts to get bubbly, mix in oil and the dry ingredient.
- Knead for about 10 minutes. The dough will be sticky.
- Cover and let it rise 2 hours or until doubled.
- Meanwhile, cook bacon and drain.
- Saute kimchi 3-5 mintutes and mix with bacon.
- When the dough is ready, roll it out on lightly floured surface.
- Put the dough on a baking pan.
- Brush with olive oil and layer kimchi, cheese, green onion, and pepper.
- Preheat oven at 350 and let it rest for 30 minutes.
- Bake for 15-18 minutes.
TOFU PIZZA WITH HAM AND MUSHROOMS RECIPE
This is a great recipe to start with. Feel free to mix up ingredients to your liking though! Everybody has their favorite pizza toppings.
Provided by Joost Nusselder
Categories Main Course
Number Of Ingredients 12
Steps:
- Slice the tofu block into two equal slices. Place them on a paper towel to drain for 10 -15 minutes until most of the liquid leaves the tofu.
- Stack the ham slices and cut them into small pieces.
- Slice the bell pepper into small pieces. Then do the same with the mushrooms.
- Slice the tomato into thin slices. Thicker slices will leave too much juice and make the pizza soggy.
- Mix the starch or flour with salt and pepper.
- Place the drained tofu slices into the starch and coat both sides well to seal in the remaining moisture. This helps prevent soggy tofu.
- Grab an oven-safe skillet (you will put it in the oven later). Now hear up some vegetable oil and fry the tofu on both sides until golden brown.
- Spread the ketchup onto the tofu, add the ham, mushrooms, bell peppers, and tomato.
- Now it's time to sprinkle the cheese on top.
- Place the pan in the oven for about 5 or 6 minutes to broil the pizza. The cheese should melt and begin to brown.
- Once out of the oven, plate the pizzas and garnish them with two basil leaves each. Now serve the tofu pizza while hot.
KIMCHI, ENOKI, AND TOFU STIR-FRY
A flavorsome vegetable and tofu dish. Kimchi is cooked with bamboo shoots, baby corn, enoki mushrooms, and tofu in a bonito-flavored soup stock. Delicious when served with rice.
Provided by tonytsang
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over high heat. Add garlic and stir-fry until fragrant, 2 to 3 minutes. Stir in onion and salt and cook until soft and translucent, 3 to 4 minutes. Add kimchi and stir-fry until fragrant, 2 to 3 minutes. Add bamboo shoots and baby corn, stir well.
- Add just enough hot water to the skillet to cover the ingredients 1/2 way up. Cook until heated through, 1 to 2 minutes. Stir in dashi granules, vinegar, chile pepper, and salt. Add enoki mushrooms and tofu. Gently stir and cook until heated through, 1 to 2 minutes. Drizzle with sesame oil just before serving.
Nutrition Facts : Calories 225.7 calories, Carbohydrate 16.7 g, Fat 12.3 g, Fiber 6.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1090.9 mg, Sugar 6.6 g
SPICY TOFU KIMCHI OVER RICE
This is the best dish I've ever made. If you are only going to make one of my recipes, go for this one. This recipe calls for store bought kimchi. A lot of Asian groceries make their own. It's best to go for the home made stuff. To make this vegan, skip the egg.
Provided by Vito Fun
Categories One Dish Meal
Time 18m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat up the olive oil and sesame oil.
- After it is nice and hot at a high flame, throw in the red pepper flakes, ginger, garlic and scallions. Sauté them for two minutes.
- Toss in the tofu, sauté it for two minutes. Pour in the soy sauce and oyster sauce. Sauté for two more minutes.
- Toss in the pureed kimchi and water. Bring it to boil.
- Crack the egg open in the mixture and stir it inches When the egg is cooked, your food is done.
- Serve over rice.
Nutrition Facts : Calories 121.8, Fat 8, SaturatedFat 1.6, Cholesterol 70.5, Sodium 370.3, Carbohydrate 4.8, Fiber 1.2, Sugar 1, Protein 9.5
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