Smoked Tofu and Mushroom Vegan Pizza
½ recipe Basic Vegan Pizza Dough
½ cup Classic Vegan Tomato Sauce
350g package smoked tofu*, cut into small pieces
1 cup mushrooms, sliced
Olive oil, for brushing
Salt, to taste
Makes 8 slices
Preheat oven to 500°F (260°C) for at least 30 minutes before baking your pizza (the pizza stone should be on the lowest rack position in your oven). Dust your pizza peel with flour or corn meal, and set aside.
On a floured surface, roll out dough and shape. Fold dough over once or twice, place on prepared peel, and unfold. Spread sauce on dough, leaving a ½ inch border. Distribute smoked tofu onto your pie and top with mushrooms. Drizzle evenly with olive oil, and sprinkle on a little salt. Brush tomato-free rim with olive oil.
Carefully transfer your pizza from peel to pizza stone, and bake for 10 minutes, or until the crust is golden brown.
*Vegan Smoked Tofu
You could buy smoked tofu at your local Whole Foods store, but if you want to impress your friends with your culinary skills, why not make your own smoked tofu!
350g package firm tofu
2 parts soy sauce
2 parts sesame oil
1 part maple syrup
Garlic, minced (optional)
Ginger, minced (optional)
Pat the tofu dry with paper towels to remove excess moisture. Cut tofu into ½ inch thick slices and place into a container, pour over marinade. Leave overnight in refrigerator, turning it now and then. It will keep for several weeks.
Remove from refrigerator and drain the marinade, pat it dry with paper towels. Let it dry for 2 hours at room temperature. Place in smoker for 30 minutes, turning them over half-way through. Enjoy!
Vegan Tip: Try experimenting with your marinade ingredient combinations such as tomato sauce, oregano, and garlic for a more Italian-like flavoring; or olive oil, white wine, and fresh herbs for French. For more variety in flavors, look into using different types of wood chips in your smoker (my preference is hikory).