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Thai Pizza [Vegan]

Way back in the day I was a devotee of the California Pizza Kitchen. I would always order one of two dishes...either the Angel Hair Pasta with Tomato Basil Sauce or the Thai Chicken Pizza. The other day out of no where I had a hankering for the Thai Pizza, but the "Chicken" no longer appeals to me, so I subbed it out with broiled marinated tofu and it was just as good...actually better!

Thai Pizza [Vegan]

This Recipe is :

Dairy FreeVegan


  • Vegan teriyaki sauce or peanut sauce
  • 1 block tofu (firm or extra firm)
  • 1 bunch cilantro
  • 1 cup shredded carrot
  • 2 packed cups shredded green or purple cabbage (or combo of both)
  • ½ onion thinly sliced into half moons
  • Vegan mozzarella
  • Chopped peanuts
  • Pizza crust


  1. Crumble the block of tofu and place it into a glass container.  Pour in either the teriyaki or peanut sauce and mix well to marinate (use enough to coat well).  Allow to marinate 1 hour to overnight.
  2. After marinating, broil the tofu on a lightly (VERY lightly) greased cookie sheet for 10-15 minutes.  Once broiled, set the tofu aside.
  3. Preheat the oven (and your pizza stone if you have one) to 475 or 500 degrees Fahrenheit.
  4. While the oven is preheating, clean and chop the veggies and cilantro.
  5. Sauté the onion and cabbage in either some water or a tiny amount of olive oil.  Once the cabbage and onion has softened (5-7 minutes), add in the carrot and sauté a few minutes longer.  Remove from heat when the sauteing is complete.
  6. Assemble the pizza by spreading the crust with either the teriyaki sauce or Thai peanut sauce.
  7. Top the crust and peanut sauce with the cabbage, onion, and carrot mixture.
  8. Now top the pizza with the broiled tofu, vegan cheese, cilantro, and chopped peanuts.  Bake for 10-15 minutes until browned to your personal taste.


I served the pizza with the spicy Thai peanut sauce on the side for dipping.




Gretchen is a Nutrition Specialist with Certification in Plant-Based Nutrition through Cornell University. At a young age she experienced a series of illnesses that propelled her to seek nutrition-based solutions. She is absolutely passionate about sharing the health benefits of a plant-based lifestyle on her website Veggie Grettie, as the Editor of Chic Vegan, and as freelance recipe developer and writer. Gretchen lives in Southern California with her husband, two children, and 4-legged best bud.



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