Greens Tofu Scramble Pizza

Keeping it Kind has given us various ideas to keep our diets within vegetarian's reach and delicious at the same time. Try this recipe called Greens tofu scramble pizza that contains tofu instead of fattening meat, a ton of seasonings to make it tastier and a healthy mix of other fresh ingredients.

Ingredients:
for the scramble:
3-4 small potatoes, thinly sliced (I used a mandoline)
2 cups roughly chopped greens (I used collard greens)
1 block of extra firm tofu, drained
½ onion, finely chopped
2 cloves garlic, finely minced
½ T olive oil
½ + 1/8 cup vegetable broth
2 tsp dried thyme
1 tsp cumin
1 tsp black salt (Kala Namak)
½ tsp paprika
½ tsp tumeric
several dashes of cayenne pepper
¼ – 1/3 cup nutritional yeast
for the pizza:
1/3 recipe pizza dough
1 cup vegan mozzeralla-style cashew cheese, shredded
¼ cup marinara sauce (optional- I used Trader Joe’s Organic Tomato Basil Marinara)


Directions:
  1. Prepare your pizza dough, according to these directions, or use your own preferred method.  Preheat the oven to 475. Prepare your pizza pan or peel, and place rolled out dough on the peel/pan.
  2. Heat the olive oil in a large, shallow saucepan or frying pan over medium heat.  Add the garlic and sauté for 1 minute.  Add the onion and sauté until onion is translucent.  Add in the potato slices and the ½ cup vegetable broth.  Turn the heat down to medium-low and sauté the potatoes until the liquid is fully absorbed, stirring often to prevent sticking.  If you find it sticking a lot, you may need to turn the heat down just a bit more.
  3. Use your hands to tear the block of tofu into bite-sized pieces and add to the pan.  Mix to combine with potatoes and raise heat to medium.  The tofu should release enough water to keep it from sticking, but if you find that it is sticking, use a bit of water to deglaze and lower the heat.  Let the tofu cook, stirring only occasionally to prevent sticking, until the tofu is “browned,” about 10-15 minutes.
  4. Once the tofu is browned, add the thyme, cumin, salt, paprika, tumeric, cayenne and 1/8 cup of vegetable broth.  Mix until fully combined and let cook until liquid is absorbed.  Add the nutritional yeast (if you like a more cheesy taste, use 1/3 cup, if you want less, use ¼ cup) and mix to combine.  Add the greens, stir to combine, and lower the heat to medium-low.  Continue to cook, stirring occasionally, until greens are just starting to wilt.  Remove from heat.
  5. After you’ve added the greens, place the peel/pan, with the prepared pizza dough, into the oven and cook for 2 minutes, then remove from heat.  The purpose of this is to pre-cook the crust a bit so the tofu scramble doesn’t have to be in the oven as long (which will cause the greens to get a little crisp).
  6. Use the back of a spoon to spread the marinara around on the crust (this step is totally optional.  If you don’t have any marinara on hand, don’t sweat it).  Sprinkle 2/3 cup of the shredded cheese on the crust.  Spoon the tofu scramble onto the  crust and spread out evenly.  Top with remaining cheese.
  7. Return the pizza to the oven and cook for about 5-7 more minutes, until the edges bubble up and get a little golden.  Remove from oven and serve immediately.  Enjoy!

Posted by Diane Araga, on July 2, 2013 at 12:00 PM