Vegan Pizza with Tofu “Feta” and Basil

In addition to the delicious vegan chili, here is another fantastic recipe inspired by the book Eat & Run by Scott Jurek. This recipe is low-fat, whole food, and plant-based/vegan as long as you don’t add oil or include olives.

Tofu “Feta”
• 16 ounces firm tofu
• 4 tablespoons light miso (yellow or white)
• 6 tablespoons nutritional yeast
• 2 teaspoons lemon juice or apple cider vinegar

Drain and lightly squeeze the water from the tofu. In a small bowl, combine all the ingredients and mash with a potato masher or wooden spoon until they are thoroughly mixed and form a feta-like consistency. Set aside while you make the sauce.

Super Easy Sauce
• 2 6-ounce cans of tomato paste
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 2 teaspoons sea salt
• 1/2 cup water
• 1/2 to 1 teaspoon crushed red pepper (optional)

In a small bowl, combine the tomato paste, onion powder, garlic powder, Italian seasoning, salt, and water, and mix well. Add the crushed red pepper if you like a spicier sauce. Set aside.

Crust
• 1 package of Ezekiel brand sprouted grain tortillas (sold in the freezer section)

Toppings
• We love to add mushrooms cooked in veggie broth (why not oil?) and fresh basil leaves. However you can get as creative as you’d like with spinach, sun dried or fresh tomatoes, olives, or any other toppings that sound great to you.

Directions
Preheat the oven to 425 degrees. Spread a thin layer of sauce on each tortilla. Next add a small amount of toppings. Lastly, crumble the tofu “feta” on top. Place pizzas on a slotted/holed cooking tray or you can try directly on the rack. Bake 5-6 minutes until the tortilla gets crunchy and the “feta” begins to brown.

The ingredients for this recipe refrigerate well (except the basil) so this is a good one to make ahead of time, store in separate containers, and will also provide scrumptious leftovers.

Who said vegans don’t love & enjoy pizza? Make yours heart-healthy, kind, and nutritious.

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