Who loves pizza? I love, love, LOVE pizza! And friends, I think I may have just found my new favourite pizza topping in this tandoori tofu creation.
As a young’un I spent a couple of years working as a pizza “artist” at Domino’s Pizza (Domino’s haters don’t @ me) and it was honestly the best and worst thing. I mean let’s be honest, those fast food industry jobs aren’t well-known for being particularly great places to work. But there was pizza. So much pizza.
I have fond memories of those happy moments where a pizza would be made with the wrong toppings… “accidentally”. OH NO! Who ever will eat this poor rejected pizza now? That’s right. Me!
Now would seem like an appropriate place to include an apology to my former employer for all the incorrect pizzas I made. But I’m kind of not sorry about it… because PIZZA.
Anyway, back to this scrummy dish! It’s so packed full of flavour. There’s fenugreek leaves in the pizza base, spices in the pizza sauce, freshness coming from the mint sauce topping. But best of all is the marinated tofu.
Oh boy, could I eat that marinated tofu just by itself! The fresh yoghurt mixes so well with the spices making it both fresh and earthy. And then there is the desiccated coconut for some sweetness. It’s also got a lovely little bite to it after it has been baked. I’m sure I’m going to find many uses for this tofu!
Anyway, give it a go yourself and let me know how you get on in the comments! p.s. I won’t judge if you just eat the entire pizza yourself…
Looking for more pizza options? Click here to try the Buffalo Chickpea Pizza recipe!
Ingredients
Pizza Dough:
400g Plain Flour + 2 tbsp
7g Yeast
250ml Lukewarm Water
1/2 tsp Sea Salt
2 tsp Olive Oil (+ an extra 1 tsp for rolling out)
2 tsp Fenugreek Leaves
Marinade:
1 block Extra Firm Tofu
4 tbsp Soy Yoghurt
1 tsp Garam Masala
1 tsp Turmeric
1 tsp Smoked Paprika
2 tsp Cumin
Juice of 1/2 Lemon
1 inch Ginger – grated
1 clove Garlic – grated
1 tsp Maple Syrup
2 tbsp Desiccated Coconut
To Build Pizza:
2 tbsp Tomato Paste
1 Red or Orange Pepper – sliced
1/4 cup Cashews – roughly chopped
1/2 Red Onion – sliced
1 bunch Coriander Leaves
1/4 cup Vegan Mozzarella
Mint Yoghurt:
3 tbsp Soy Yoghurt
1 tsp Mint Sauce
Method
- Preheat oven to 200 degrees.
- Press the block of tofu using your desired method.
- While tofu is pressing, get started on the pizza dough. In a large bowl, mix the 250ml of lukewarm water, yeast and the 2 tablespoons of flour – leave it to sit for 5 minutes to activate
- Once activated, add the remaining 400g of flour, salt, fenugreek leaves and olive oil then mix all together until you have a raggy looking dough. Turn the dough out onto a lightly floured bench and then knead until it forms a soft – but slightly sticky – dough. If it is just a little too sticky, you may want to add an additional tablespoon or two of flour.
- Form the dough into a ball and set aside for at least 15 minutes in a warm place.
- While the dough is rising prepare your tofu. Cut the pressed tofu into 1-inch cubes and then mix the cubes with all the ingredients listed under marinade.
- Turn the marinaded tofu cubes onto a baking tray and place in the oven to cook for 15 minutes. Retain the remaining marinade in the bowl and mix with the 2 tbsp tomato paste to make a pizza sauce.
- While the tofu is cooking, prepare your mint yoghurt by combining the yoghurt with mint sauce. Set aside until it is time to serve.
- Now it’s time to get assembling! Rub the extra 1 tsp of olive oil over the risen pizza dough and then roll out on your pizza tray.
- Spoon over the pizza sauce and spread evenly on the pizza dough. Sprinkle over the vegan mozzarella followed by the red onion, pepper, cooked tofu cubes, cashew nuts, and coriander leaves – but save some coriander for sprinkling on fresh after cooking as well.
- Place in the oven and cook for 30 minutes or until the dough is golden and toppings cooked.
- Drizzle over the mint yoghurt sauce and some fresh coriander leaves – then serve it all up!
Ready for Pinning!
