This is hands down the best tofu I’ve ever had. It’s so good, it blows all of the delicious barbecue and buffalo tofu I’ve had away. In fact, this idea came about because of those other varieties, but this one for me just tops them all.
Yesterday I was making crispy barbecue tofu and I ran out of barbecue sauce so I added a little hot sauce to even it all out and it smelled like pizza, and the idea just hit me. Pizza tofu. And bringing it to life was actually incredibly easy! I cut the tofu into fairly large shapes because I wanted it to be like pizza, but the real key here is the sauce. I opted for a homemade sauce but you can use a store bought one. The method for cooking this tofu is like most and will yield a crispy tofu, but I found that the sauce soften it a little, so it’s a firm, slightly crispy, saucy tofu that’s really quite like the texture of pizza.
My boyfriend said this was a 5/5 and it’s actually pretty easy. So instead of just talking about this I’ll get to the recipe
- 1 block extra firm tofu
- 2 tsp -1 tbsp olive oil
- Store bought pizza sauce or this one listed
For the Pizza Sauce (makes about 1 1/2 cups)
- 4-5 small or medium vine tomatoes
- 1/3-1/2 cup vegetable broth
- 1/4 tsp salt or more to taste
- several dashes of black pepper
- 4-5 sun dried tomatoes (optional)
- 1-2 tablespoons hot sauce (optional)
- 1/4 teaspoon with extra dashes or to taste or dried oregano
- Toppings for serving: handful of fresh basil chopped (optional)
- nutritional yeast (optional)
- any toppings you might put on pizza
In a large pot, add the vegetable broth. Start around the 1/3 cup. Dice your tomatoes, removing the stems and hard part at the centre, then and them to the pot also.
Heat to medium-high and let these cook. The water should boil furiously, and the tomato chunks should soften and fall a part considerably. Stir every so often, watching that it doesn’t burn. Add in the salt and pepper. Let it cook on this heat for at least 5-6 minutes. You may need to add more broth if the tomatoes are sticking, but be careful not to exceed half a cup because you want the broth to evaporate mostly. If your broth isn’t evaporating, give it a minute or two longer on this heat.
Next reduce the heat to medium and add the sun-dried tomatoes. Let it cook for 3-4 minutes then add to a blender. Blend until it is smooth.
Pour the sauce back into the pot and heat on low, adding the oregano and hot sauce as desired. Stir occasionally, then remove from the heat after about 5 minutes.
Next start on the tofu, by washing it. You can press it but it’s not needed here because it will be so thin. Cut the block in half, so it goes from being a big rectangle into two smaller squares. Next, cut those into thin square strips. You can cut them into whatever spare you want, but make sure they’re very thin. This method will leave you with 9-10 squares.
Add the oil to a frying pan and heat on medium, then add in the tofu. The pan will likely be very full so you’ll want to move the pieces around a bit as some parts of the pan are hotter than others and they’ll cook better. Flip all of them once the first side is golden with a few charred bits. Cook the same way on the next side. This whole process will take at least a good 10 minutes, but it depends so keep your eye on it, and you’ll know it’s ready when it has a nice crispy look.
Reduce the heat to medium-low and add in half a cup of the sauce, then stir it all around to coat each piece. After about 20 seconds or so, add in another half cup of sauce and again stir it up. Let this cook for at least 30 seconds remove from heat.
For serving, you can add fresh basil, nutritional yeast or whatever topping you might use on a pizza.