Pizza Time!
With marinated tofu bites and pre-made crust
We can, indeed, make a delicious whole food, plant-based, oil-free pizza that’s delicious and nutritious, thanks to Ripp Esselstyn’s PlantStrong product line.
I am not an affiliate, I just believe in making things easier wherever possible, and his products do it. The pizza crusts are oil-free and whole grain. You can get these from PlantStrong and sometimes at health food stores. You can get large size or personal size (including the sauce,) in packs of five.
Alternatively, use the plant-based pizza crust and pizza sauce of your choice.
Yet another option: I give a recipe for making your own sauce below. I’m sorry I don’t have a recipe for making your own crust. I don’t want to work that hard for my pizza.
The tofu topping is an almost meaty addition. Future pizzas I plan to try include a “hame & pineapple” version where I’ll combine maple syrup, liquid smoke, & tamari for the marinade to give the tofu a ham-like flavor and add pineapple chunks. I’m also going to try making a Buffalo sauce with these tofu bites for a Buffalo pizza. Ah, so man options!
TIP: Put the tofu topping into the marinade liquid in the morning and let it soak all day, then proceed with the recipes at dinner time.
Marinated Tofu Topping
1 12-16 oz packaged tofu, extra firm
1/3 cup reduced sodium tamari
1/3 cup balsamic vinegar
1/3 cup vegan Worcestershire sauce
1/2 teaspoon liquid smoke
3 tablespoons cornstarch (set aside)
Preheat oven to 400º F.
Unwrap the tofu over the sink, draining the liquid. Dice into cubes of half to three-quarters of an inch (1/2” - 3/4”) or to the size you prefer.
Whisk the other ingredients (EXCEPT cornstarch) together in a shallow container with a lid. You want to spread the tofu out as much as you can.
Pour the diced tofu into the liquid. Cover and refrigerate. I like let mine soak all day. Overnight is even better. Soak for at least one hour.
After the soaking time ends, remove tofu from the liquid and set aside. Keep the liquid.
Whisk together about 1/4 cup of the soaking liquid with the cornstarch in a large bowl. Add enough liquid to create a thick sauce consistency.
Pour the tofu into this mixture, moving it gently around until every piece is coated. Try not to break it, stir gently with a soft spoon and a light touch.
Line a baking sheet with parchment paper or a silicone baking mat. Scoop out the coated tofu with a slotted spoon, letting most of the sauce drain off, and put the coated pieces onto the baking sheet in a single layer.
Bake at 400º for 10 minutes. Then remove from oven, and using a spatula to slide under the cubes, gently flip them over. They’ll be attached to eachother in clumps, just try to flip most of them, and them put them back into the oven for 5 more minutes.
Then test one. See if you like the consistency. You can bake a few more minutes if you want them even dryer and the outer “skin” crisper.
Other Toppings
1 Red Pepper
1 Green Pepper
1 Red Onion
6-8 ounces shiitake mushrooms (or your favorite mushrooms)
Roughly 2 cups uncooked baby spinach leaves, chopped. (Honestly, I put in whatever amount looks good to me.)
Chop all of the above to a small dice, or a fine shred for the greens.
Pour them all into a piping hot skillet. No oil needed. Keep the heat a hair above medium, and stir, scraping the pan, frequently. (With non-metal implements, of course) Have a cupful of veggie broth or water nearby, to prevent sticking. Stir and stir, get that caramelization beginning on the onions, and then add a little liquid. Keep stirring. You can pop on a cover for a minute or two, to speed things along, but then take it off, and stir, splash in more liquid and stir. Get things done to your liking.
Prefer to Make Your Own Pizza Sauce?
1 16 oz can plain tomato sauce (or) crushed tomatoes
1 tablespoon nutritional yeast
1 teaspoon tamari
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Italian seasoning blend
Dash red pepper
(Adjust seasonings to your preference! Don’t be afraid to experiment with herbs & spices. I often shake a little curry powder over mine, for example.)
Start with a simple 16 oz can of plain tomato sauce. There should be very few ingredients on these cans, preferably only one: tomatoes. Most will have added salt, so look for low- or no-salt varieties. Some will have citric acid as a preservative. We don’t want much beyond that.
Put the sauce into a saucepan on medium-high heat. Stir the other ingredients into the sauce, heating it until it begins to bubble.
Reduce the heat to keep it to a low, gentle simmer, stirring all the time. Let it cook at least five minutes this way, stirring the whole time.
Remove from heat. That’s it, done.
Putting it together
First spread the sauce on top of the crust, leaving a little border around the edges.
Next add the cooked peppers, onions, mushrooms, and spinach mixture.
Finally add the tofu.
Honestly, any topping you love, throw it on.
And that’s it. Pop it into the oven and bake at 400º F. until it’s heated through or according to the package directions on the crust. The more toppings you have, the longer it will take to get them all piping hot.
The Cheesie-looking stuff in the Photo
Full disclosure, on rare occasions,(the photo at the top of this piece was one of them) we have topped our pizza with drizzles of Miyoko’s liquid mozzarella. But this is not a whole food. It contains a lot of oil and is high in fat, so proceed at your own risk.
Its use is not recommended for any of us who are trying to reduce our cholesterol or reverse coronary artery disease. And the pizza is delicious without it.
