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Eggplant, Pesto, and Mushroom Tofu Pizza [Vegan]
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... Read More
Ingredients You Need for Eggplant, Pesto, and Mushroom Tofu Pizza [Vegan]
How to Prepare Eggplant, Pesto, and Mushroom Tofu Pizza [Vegan]
Crust
- Combine the yeast and warm water in a warm mixing bowl. Sprinkle on a tiny bit of sugar to feed the yeast. Let it rise for about 10 minutes.
- Add the other ingredients and knead 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.
- Then roll it out into a pizza crust! Partially bake it for 8-10 minutes at 425 degrees.
- In your food processor, blend all ingredients until spreadable. Spread it on your par-baked crust.
- 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.
- 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.
- When the tofu is done, add it to the eggplant and mushrooms and let it marinate until your pizza is ready to be dressed.
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