• Soyfoodscouncil


Makes 4 (10-12 inch) round flatbreads or about 8 servings

1 (12 oz. package) Italian-flavored baked tofu, finely chopped

½ cup finely diced roasted red peppers

¼ cup finely diced Kalamata olives

½ Tablespoon dried oregano

½Tablespoons finely grated Pecorino Romano

2 pounds prepared pizza dough


½ cup pesto

4-6 large tomatoes, cut in 1/4-inch slices

Extra virgin olive oil for drizzling

¼ cup chopped fresh basil

Preheat oven to 450 F. In medium bow, combine tofu, red peppers, olives, cheese

and oregano. Divide pizza dough in fourths and roll out each fourth to a 10-12 inch

circle. Sprinkle cornmeal over 4 large cookie sheets. Place pizza rounds on the

cornmeal-covered cookie sheets.

Spread pesto on pizza dough. Then spread the tofu mixture evenly on the pizza

rounds. Top with tomato slices, overlapping them to completely cover the tofu


Bake until crust is nicely browned and tomatoes have softened, about 20 minutes.

Remove from the oven, drizzle with extra virgin olive oil, top with basil, and serve


NOTE: If you do not have two ovens, you can bake the pizzas two at a time. OR

divide the recipe in half.

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