Tofu Pesto Pizza

Mock Chicken Tofu
1/2 block tofu
1 tablespoon olive oil
1 cup onion
1 tablespoon mock chicken spice
1 teaspoon Spike
2 tablespoon nutritional yeast (also called Brewer’s yeast)

Pesto Sauce
1 cup fresh basil leaves
1/3 cup pine nuts
2 large garlic cloves
3-4 tablespoons olive oil
2-3 tablespoons water

whole-wheat pita bread
1/2 zucchini, grated
1/2 cup mushrooms
1/2 cup olives

Drain the tofu water from its container, wrap the tofu in a paper towel and lightly squeeze to remove more excess water. This recipe calls for half a block of tofu so you can break the tofu in half and store the other half in a ziplock bag with a little filtered water (it should keep another 5-7 days in the refrigerator). Heat the olive oil in a skillet on the stovetop and sauté the onions until soft. Then, using your hands, crumble the tofu into the skillet, and mix with the onions. Add the mock chicken spice, the nutritional yeast, and the Spike. Mix all the ingredients and sauté until the tofu gets brown.

Meanwhile, make the pesto sauce. Using pesto as a base gives this pizza a creamy taste without using any dairy cheese. Place the basil, pine nuts, garlic cloves, and olive oil in a food chopper or blender, and blend until smooth. Add the water, a little at a time, until you get the consistency that you want. Using water instead of more olive oil keeps this recipe low fat.

Place the pita bread on a baking sheet. Spread the pesto sauce on the pita and add your favorite vegetables. We recommend adding grated the zucchini, mushrooms, and olives. Spoon the tofu mix over the veggies. Bake at 400* for 10 to 12 minutes.

You can make a traditional meatless pepperoni pizza using a prepared bottle of organic tomato pasta sauce, grated cheese, and meatless pepperoni. You can also use a non-dairy cheese. Each pizza can be made to suit the taste of the person eating it! Experiment with your favorite vegetables, cheeses, and other meatless products.