This was a fun recipe to make for sure, and ended up being a super packed pizza!
- 1 package whole wheat pizza dough from TJs
- 1 package shredded carrots
- 1 package finely shredded cabbage
- 1/2 red onion sliced
- 1 package firm tofu
- 2 TBsp hong kong sweet sauce
- 1 jar peanut sauce (I used Target’s brand as it has no fish sauce in it and is happily vegan)
- 1.5 bags vegan daiya mozzarella
- dried cilantro
- 1 TBsp chipotle chili spice
- 1 tsp paprika
- 1 cup peanuts
- 1/4 cup cashews
First I crushed up the tofu as I would if I were going to make scrambled tofu and put it in a large tupperware container. To this I added 1/2 of the peanut sauce as well as the hong kong sweet sauce (something I had picked up at the Asian food store and never remembered why but it worked nicely for this). I then put this in the fridge for 2 hours.
For the veggies, I first sauteed on medium the onion and cabbage in a little olive oil until the cabbage was browned. The cabbage wilted down quicker than I would have thought so I might cook at a lower temp next time. Then I added the carrots, chipotle chili spice, and paprika and cooked another couple minutes. Once the carrots were soft I removed this from heat.
To assemble the pizza I spread out the dough and covered it with the remaining peanut sauce as if that was the pizza sauce. Then I topped this with the veggies. It made a nice thick layer over the pizza. Next I put on the tofu all over the pizza. Then I layered on the daiya (this recipe took a lot of daiya since it ended up being a huge pizza that took up the entire cookie sheet). Lastly I topped this with the peanuts, cashews, and cilantro.
Bake this pizza at 500 for 10 minutes. Enjoy! It’s like pad thai in pizza form! I also topped mine with sliced avocado which was an excellent addition.