This recipe is from Natalie Slater’s Bake and Destroy. Natalie says, “For convenience’s sake, you can prepare the gravy and tofu one day ahead of time, and just make the crust fresh in the morning.” I think that’s what I’ll do next time.
Vegan Breakfast Pizza
- 2 tablespoons (28 g) vegan margarine
- 2 teaspoons soy sauce or Bragg Liquid Aminos
- 1/4 cup (31 g) all-purpose flour
- 1 cup (235 ml) vegetable broth
- 1 cup (235 ml) plain soy milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons (8 g) nutritional yeast
- 1 tablespoon (2.5 g) chopped fresh sage
- 1/2 teaspoon apple cider vinegar
- Salt and freshly ground black pepper
- 2 tablespoons (30 ml) oil
- 2 cloves garlic, minced
- 1 (14-ounce [397 g]) block extra-firm tofu, drained
- 1 cup (71 g) thinly sliced broccoli
- 1/2 cup (55 g) grated carrot
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 3 tablespoons (45 ml) water
- 1/4 cup (16 g) nutritional yeast
- 1 cup (235 ml) plain soy milk
- 1 teaspoon apple cider vinegar
- 2 cups (250 g) all-purpose flour, plus more for dusting
- the board
- 1/4 teaspoon baking soda
- 1 tablespoon (14 g) baking powder
- 1 teaspoon salt
- 6 tablespoons (85 g) unhydrogenated vegetable shortening
- In a large saucepan, melt the margarine over medium-low heat.
- Whisk in the soy sauce and flour and continue to whisk for 2 minutes—the mixture will form a paste.
- Add the vegetable broth, soy milk, onion powder, garlic powder, nutritional yeast and sage and whisk for a few minutes to break up the lumps.
- Raise the heat to medium-high and cook until bubbles form around the edges of the gravy, then reduce the heat to medium-low and cook until thickened (about 5 minutes).
- Remove from the heat and stir in the apple cider vinegar and salt and pepper to taste. Set aside.
- Heat the oil in a large skillet over medium-high heat, then cook the minced garlic for about 1 minute, stirring often.
- Break the tofu into bite-size pieces and add it to the pan along with the broccoli and carrot.
- Cook for about 10 minutes, using a metal spatula to turn the mixture over and to scrape the bottom of the pan now and again. The garlic and carrot will turn into brown crispy stuff—don’t worry, that stuff is good!
- In a small bowl or mixing cup, stir together the rosemary, onion powder, turmeric, salt and water.
- Add this mixture and the nutritional yeast to the tofu and cook for 5 more minutes. Set aside and prepare the crust.
- Preheat your oven to 450 F (230 C).
- Add the apple cider vinegar to the soy milk and set aside to curdle.
- Combine the dry ingredients in a bowl and use a pastry blender or two forks to cut the shortening into the flour until it resembles coarse meal.
- Add the curdled soy milk and mix just until combined.
- The mixture should be wet, so add a splash more soy milk if it appears dry. Turn out the dough onto a floured countertop and gently pat it out until it’s about 1/2 inch (1.3 cm) thick. (Using a rolling pin will result in a tough biscuit!) Fold the pressed dough into its center four or five times so you have a pile, and gently pat it out into a circle that’s about 1/2 inch (1.3 cm) thick.
- Place the dough onto a baking sheet—if you want to make it more pizza-like, press down the center slightly more so the edges are raised like a crust.
- Bake the biscuit crust for 5 minutes, then pull it out of the oven and top it with half of the gravy and all of the tofu scramble.
- Place the pizza back into the oven and cook until the biscuit is cooked through—6 to 8 more minutes. Slice and serve with the remaining warm gravy on top.