Try this Tofu-Vegetable Pizza recipe, or contribute your own.
Suggest a better descriptionDOUGH: Dissolve the yeast in water with the sugar & let proof. Mix in the other ingredients in order. When the dough holds together (add more water or flour as necessary) turn out onto a floured board & knead until it is elastic & soft. Cover & let rest for about 40 minutes. Roll out as thin as you can without breaking the dough. Place either on a 17" pizza pan or on a cookie sheet. Set aside. PIZZA TOPPINGS: Saute the onion & garlic in the olive oil until the onions are translucent. Add the basil & bell peppers & saute for 5 minutes. Add the shredded tofu & cook 3 minutes or so. Add the parsley, tomatoes & olives. Remove from the heat. Spread the vegetables on the pizza crust & sprinkle with the nutritional yeast. Bake for 5 to 10 minutes at 450F until the crust is golden & the vegetables are sizzling. NOTE: The baking time is dependent upon how thick your crust is. Also, you can use your favourite pizza crust too. Recipe by Mark Satterly File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Pizza (1457g) | ||
Recipe Makes: 1 Pizza | ||
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Calories: 974 | ||
Calories from Fat: 126 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.7mg | 1 % | |
Potassium 1641.2mg | 43 % | |
Total Carbohydrate 182.1g | 54 % | |
Dietary Fiber 15.9g | 64 % | |
Sugars, other 166.2g | ||
Protein 33.4g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 974
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