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Recipes

Eggplant, Pesto, and Mushroom Pizza with Tofu

I made a pesto sauce from basil and pine nuts and topped it off with marinated eggplant and mushrooms from the farmer's market. Oh, I added some sautéed tofu as well. Although this would be delicious without cheese (daiya is great, but we can't deny it's processed), I find it holds the toppings together better. Otherwise, you've got a mess on your hands. It helps keep things organized.

Eggplant, Pesto, and Mushroom Pizza with Tofu

This Recipe is :

Dairy FreeVegan

Serves

1 pie

Ingredients

Crust

  • buy one pre-made (easy to be gluten free) OR use this gluten free recipe, OR:
  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon sugar
  • 2 tablespoons olive oil
  • 3/4 to 1 cup warm water
  • 1 packet yeast
  • 2 teaspoons sea salt & pepper
  • dried herbs of your choosing (i like basil, oregano, rosemary and thyme)

Pesto

  • 1 cup tightly packed fresh basil leaves
  • 1/3 cup pine nuts
  • salt & pepper, to taste
  • 1 tablespoon olive oil
  • 5-6 olives
  • 3 garlic cloves
  • vegan milk, as needed to make it creamy

Toppings

  • 1 small eggplant
  • 4-5 mushrooms
  • 5 garlic cloves, sliced thin
  • 1/2 package tofu
  • 2 tablespoons tamari
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • salt & pepper

Preparation

Crust

  1. Combine the yeast and warm water in a warm mixing bowl. Sprinkle on a tinsy bit of sugar to feed the yeast. Let it rise for about 10 minutes.
  2. Add the other ingredients and kneed the dough or mix in your mixer (we have a kitchen-aid) until it’s soft and elastic; 8-10 minutes. Let it rise for an hour or until it doubles in size – A GOOD TIME TO PREP THE PESTO AND TOPPINGS, HMM?
  3. Then roll it out into a pizza crust! Partially bake it for 8-10 minutes at 425 degrees.

Pesto

  1. In your food processor, blend all ingredients until spreadable and delectable. Mmm it’s so good. Spread it on your par-baked crust.
  2. Do the toppings: first sautee the tofu and garlic slices in 1 tablespoon each of tamari, olive oil, and maple syrup. Let them cook until they brown.
  3. Next, slice the eggplant and mushrooms very thin and rub in the remaining tamari, olive oil, and maple syrup. Throw in some salt and pepper and other spices if you like.
  4. When the tofu is done, add it to the eggplant and mushrooms and let it marinate until your pizza is ready to be dressed. (Yes, your pizza was naked.)

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


EggplantMushroomTofu

 

 

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