Tofu won’t be the primary ingredient that involves thoughts as a pizza topping, however this pizza may nicely change your opinion without end. Tofu is a tremendous taste sponge, and when ready nicely, it might lend style, texture and substance to a pizza. It’s no marvel, then, that once we turned to best-selling creator and meals columnist Elly Curshen for a recipe that was each scrumptious and vegan, she reached into her fridge for a block of tofu.
You may know Elly Curshen and her vegetarian-friendly ethos by a distinct title: Elly Pear. That nom de guerre comes from The Pear Café, a tiny however famed Bristol-based restaurant she opened at simply 26. Whereas the cafe is not, Elly Pear stays, cooking up ever extra attractive vegetarian recipes for her books and on her Instagram.
She shared this recipe for smoked tofu and caramelized onion pizza with us to kick off the brand new 12 months. Whereas the recipe is totally vegan, the smoky, chewy tofu and the depth of taste coming from the caramelized onions give the pizza the identical kind of meaty, umami flavors extra generally present in animal merchandise. For those who’re new to utilizing tofu on pizza (or generally), the sheer quantity of selections might be overwhelming. For this recipe, Elly used the German model Taifun’s Smoked Tofu with Almonds and Sesame Seeds, which provides a little bit of roasted nuttiness to the dish, however a agency, smoked or marinated tofu from any model will work simply as nicely.
The important thing to utilizing tofu as a pizza topping is being aware of the different sorts and adapting your strategies accordingly. As a result of it tends to be denser and hold its form, a agency tofu advantages from the applying of loads of sauce complemented by delicate, contrasting elements. That was the method Elly took right here, pairing skinny slices of smoky tofu with jammy caramelized onions, a tart tomato sauce, contemporary rosemary and briny vegan feta (or as she calls it, ‘veta’, as a result of “it rolls off the tongue a lot better”).
For this recipe, Elly centered on the toppings, electing to purchase her pizza dough from a neighborhood pizzeria. For those who’d wish to make your individual dough, we’ve bought a number of recipes under that can work nicely for you.
Whichever tofu (or dough) you select, this pizza is, as Elly places it, “an actual smasher.”
Word: This recipe is for one 12-inch pizza, however the caramelized onions can be utilized to prime round 6 pizzas . Modify topping and dough ball amount for a number of pizzas, or reserve leftover onions in a sealed container and refrigerate for as much as 3 days. These onions work superbly as a base or topping on pizza, or on burgers and sandwiches.
Elly Curshen is the founding father of Bristol’s Pear Café, the “Sunday Instances” bestselling creator of Inexperienced and Elly Pear’s Quick Days and Feast Days, meals columnist, meals panel choose, cookery tutor and authority on all issues vegetarian and scrumptious. Discover her on Instagram @ellypear.
1 hour 20 minutes
Makes one 12-inch pizza
For the pizza
pizza dough ball
5 tablespoons (70 grams) basic pizza sauce
For the caramelised onions
2¼ kilos (1 kilogram) white onions (about two giant), thinly sliced
2 tablespoons (28 grams) vegan butter different (Elly recommends Naturli Natural Vegan Block)
1 teaspoon (2½ grams) flaky sea salt
freshly floor black pepper, to style
couple of sprigs contemporary thyme
2 tablespoons (25 grams) brown sugar
2 tablespoons (32 grams) balsamic vinegar
For the toppings
5 slabs smoked tofu (Elly used Taifun Smoked Tofu with Almonds and Sesame Seeds), sliced ⅕ inch (½ centimeter) thick
2 tablespoons (32 grams) vegan feta different (“I used Violife Greek White,” Elly notes), crumbled
½ teaspoon (½ gram) contemporary rosemary, finely chopped
a number of black olives, pitted
extra-virgin olive oil
Hearth up your Ooni pizza oven. 752-950°F (400-500°C) on the baking stone inside. Use the infrared thermometer to shortly and precisely test the temperature.
This recipe would swimsuit a number of pizza types, however we predict sourdough, neo-Neapolitan, or basic pizza dough could be an ideal match. Put together your dough forward of time to make sure it rises at room temperature earlier than firing up your oven. Make your sauce upfront too, so that you’re prepared to decorate the bottom.
To make the caramelized onions, soften the vegan butter in a big pan and add the sliced onions, sea
salt, black pepper and thyme. Stir nicely and cook dinner over low warmth for 40 minutes, stirring usually, till delicate and golden. Don’t let the onions keep on with the pan or burn. After 40 minutes, add the sugar and balsamic vinegar and proceed to cook dinner on low for 25 minutes, till the onions are deeply brown and sticky. Let cool earlier than utilizing.
Place your dough ball on a calmly floured floor. Push the air from the middle out to the crust and use your knuckles to stretch out the bottom to 12 inches. Lay the stretched dough over your calmly dusted pizza peel after which, ranging from the skin in, unfold the tomato sauce over the bottom, leaving the crust edge clear.
Distribute 8 to 10 teaspoons of caramelized onions evenly over the tomato sauce. Add the sliced tofu and vegan feta, sprinkle with rosemary and add a number of olives. Drizzle with olive oil.
Slide the pizza off the peel and into your oven. Cook dinner for 1 to 2 minutes, turning the pizza each 20 or so seconds to make sure a good cook dinner. Reduce into 9 slices and serve instantly.