Tofu Pizza Pie Recipes

VEGGIE TOFU PIZZA

Steps:

• In medium bowl, stir tofu, mushrooms, vinegar, oil and Italian seasoning. Cover and refrigerate at least 30 minutes.
• Meanwhile, move oven rack to lowest position. Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan. Bake about 10 minutes or just until edges are light golden brown.
• Spread pizza sauce over crust. Drain marinade from tofu and mushrooms, discarding marinade. Top sauce with tofu, mushrooms, tomatoes, bell pepper, onion and basil.
• Bake 10 minutes; sprinkle cheese over pizza. Bake about 10 minutes longer or until cheese is melted and crust is deep golden brown.

TOFU PIZZA WITH HAM AND MUSHROOMS RECIPE

Steps:

• Slice the tofu block into two equal slices. Place them on a paper towel to drain for 10 -15 minutes until most of the liquid leaves the tofu.
• Stack the ham slices and cut them into small pieces.
• Slice the bell pepper into small pieces. Then do the same with the mushrooms.
• Slice the tomato into thin slices. Thicker slices will leave too much juice and make the pizza soggy.
• Mix the starch or flour with salt and pepper.
• Place the drained tofu slices into the starch and coat both sides well to seal in the remaining moisture. This helps prevent soggy tofu.
• Grab an oven-safe skillet (you will put it in the oven later). Now hear up some vegetable oil and fry the tofu on both sides until golden brown.
• Spread the ketchup onto the tofu, add the ham, mushrooms, bell peppers, and tomato.
• Now it's time to sprinkle the cheese on top.
• Place the pan in the oven for about 5 or 6 minutes to broil the pizza. The cheese should melt and begin to brown.
• Once out of the oven, plate the pizzas and garnish them with two basil leaves each. Now serve the tofu pizza while hot.

TOFU PIZZA

Steps:

• Bake pizza crust at 350 degrees for 10 to 15 minutes.
• Crumble tofu.
• Mix together tofu crumbles, tomato sauce, and Parmesan cheese.
• When crust is ready, evenly spread the tofu mixture on top.
• Sprinkle with green onion, mushrooms, and green pepper. Top with mozzarella cheese.
• Bake 10 to 15 minutes more until crust is done and cheese is melted.

TOFU DREAM PUDDING AND PIE FILLING

Steps:

• Place tofu, brown sugar, walnuts, maple syrup, and lemon juice in a food processor. Process until smooth. Cover and chill to thicken for pie filling, or serve immediately as pudding.

TOFU CHOCOLATE PIE

Steps:

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a blender or food processor, combine the tofu, honey and extracts. Cover and process until smooth. Add melted chocolate; cover and process until blended., Transfer to pie shell. Cover and refrigerate for at least 2 hours. Garnish with whipped cream and strawberries if desired.

BEST TOFU POT PIE

Steps:

• Golden Gravy:.
• Toast Flour in a large pan over medium low heat until it smells and looks toasted. Remember to stir frequently.
• Stir in yeast and oil. Cook for a few minutes while stirring until bubbly.
• Add water and soy sauce, whisking until mixture thickens.
• Season with salt and pepper to taste.
• Can be made ahead and stored in refrigerator.
• Filling:.
• Combine: flour, yeast, salt, garlic powder in a small bowl.
• Cut Tofu in 1/2" cubes.
• Toss tofu in flour mixture to coat.
• Heat a skillet with oil and saute tofu until lightly browned.
• can be made 1-3 days ahead and stored in refrigerator.
• Heat skillet w/ 2 T. oil cook onions until soft, add celery, tofu, and other vegetables of your choosing.
• Combine with Golden Gravy.
• Place filling in pastry shell and cover with pastry shell.
• Crimp edges of the two shells together and puncture the top crust to allow steam to escape.
• Bake at 375 degrees for 30 to 40 minutes until top is lightly browned.

TOFU POT PIE

Steps:

• Cook potato and carrot in a pot of boiling salted water until tender, about 10 minutes, drain, rinse and set aside.
• Put stock and tamari in a small saucepan and bring to a boil over medium-high heat, reduce to low and whisk in the cornstarch-water mixture, simmer 2-3 minutes, stirring until thickened, remove from heat and set aside.
• Heat the olive oil in a medium-size skillet over medium heat.
• Add the onion, cover and cook until softened, about 5 minutes.
• Add the onion to the potatoes and carrots and mix in the tofu, corn and peas.
• Preheat oven to 350°F.
• For the crust, incorporate the salt into the flour, add the corn oil and with 2 butter knives cut the oil into the flour until crumbly and well incorporated.
• Add the water and mix until it forms a ball. (if it's too crumbly, add water by the tablespoonful until it comes together. different climates affect flour differently.).
• Divide the crust in two and on a lightly floured surface, roll out each ball until it is slightly larger than a 2-quart casserole dish.
• Place one half into the casserole dish, and put the vegetables on top.
• Place the second crust over the vegetables and crimp the edges.
• Bake until the filling is hot and bubbly and the crust is browned, about 45 minutes.
• Let rest for 5 minutes before serving.
• p.s. someone asked a question whether to use silken or waterpacked. waterpacked/chinese-style is ideal, but it may still work if all you have is silken. or go ahead and omit the tofu altogether. it's an adaptable recipe.