Recipe of the Week: Tofu Ricotta & Veggie Pizza!
It’s week two of our vegan pizza extravaganza, are you ready?!
There’s really not many recipes that are easier than vegan pizza—you can literally top your fave crust (or make your own) with any veggie you like, grab some vegan cheese if you have it, and throw it in the oven and top with spices. This week I decided to get a lil’ fancy (but still super easy!) with a pizza topped with homemade tofu ricotta, sundried tomatoes, black olives, and basil. Deeelish.
What you need:
- Pizza crust (I used Rustic Crust “Great Grains”, but you can get creative or just check the ingredients on crusts at your local grocery store!)
- 1 brick of tofu (drained and crumbled)
- 1 can of olives (black or kalamata)
- 1 can of tomato sauce or pizza sauce
- 1 package of sundried tomatoes
- 1 cup of fresh chopped basil
- 2 garlic cloves, finely chopped
- 1 cup of nutritional yeast
- 2 Tbsp. lemon juice
- 1 tsp of pepper
- 1 tsp of salt
- 1 tsp of olive oil
- Assorted spices (if you have oregano, red pepper flakes, etc!)
Alright! First, grab a big bowl and combine the crumbled tofu, garlic, basil, nutritional yeast, lemon juice, salt and pepper, and olive oil. Make sure it’s all crumbled and smashed together and be liberal with the nooch—it’s what gives it the cheesy flavor!
Grab your pizza crust and spread a little bit of oil on the edges, top the edges with whatever spices you’d like (and throw some Parma on it if you can, win!). Spread your tomato sauce on the crust and top with the crumbled tofu. Throw on the olives and sundried tomatoes, and pop in the oven at 425 degrees for about 15 minutes—but keep an eye on it! Depending on if you like soft or crispy crust, the time may vary.
YUM! What do you think?