As much as the pictures look nice, this recipe was a little bland and I will definitely add more spices if I ever make it again.
First you start with the tofu cubes: I cut up one package of extra firm tofu. I mixed together 1 TBsp miso paste, 1 TBsp lemon juice, 4 TBsp nutritional yeast, and 3 TBsp water. Then I put the cubes in a large tupperware container, mixed them in the sauce and put them in the fridge to marinade.
Meanwhile in a pan I fried up 2 Tbsp canola oil, 1 chopped yellow onion, 2 TBsp ginger, 2 TBsp garlic, 1 TBsp cumin, 1 tsp tumeric, and 1 TBsp masala powder. Then I added one package of fresh spinach until it was all wilted. Once cooked/wilted this was placed in the food processor and made in to a paste.
Using premade pita bread, I spread the paste on a slice, then topped it with tofu and halved cherry tomatoes. This was baked at 475 for 10 minutes.
This recipe packed a spicy punch.
I rolled out some pizza dough in my cast iron skillet. For the first layer there was a tofu ricotta layer: crumble 1 package of firm tofu, add 4 TBsp nutritional yeast, 2 TBsp veganaise, 2 TBsp lemon juice, 2 TBsp apple cider vinegar, 2 tsp white miso, 1 tsp oregano, 1 TBsp seaweed flakes. Spread this over the pizza dough.
The next layer called for one head of cauliflower chopped into florets. for the buffalo cauliflower wings. I mixed together 2 cups almond milk, 2 cups flour, 1 TBsp garlic powder, a dash of paprika, and then coated the cauliflower in this. This was baked for 20 minutes at 450.
In a separate bowl I whisked together 1.5 cups BBQ sauce, 1/4 cup hot sauce, and 2 TBsp cornstarch. Once the cauliflower was baked, I mixed it in this BBQ sauce mixture and topped the pizza with it. Then I sprinkled a little Diaya mozzarella on top, and baked in the oven at 475 for 15 minutes. Super spicy and tasty.