Roasted Garlic, Veggie, & Tofu Pizza
- 4 Servings
- 10 mins Prep Time
- 1 hr 20 mins Total Time
- 360 Cal/Serving
|Total Fat 12g|
1/2 cup drained and cubed Nasoya® Organic Extra Firm Tofu, or Nasoya® Extra Firm Twin Pack, or Nasoya® Cubed Super Firm Tofu, or Nasoya® Organic Sprouted Super Firm Tofu
2 bulbs garlic
2 tbsp extra virgin olive oil
1 12-inch thin whole grain pizza crust
2 tbsp slivered oil-packed sun-dried tomatoes
1 Roma tomato, seeded and thinly sliced
1/4 cup chopped green onion
1/4 cup chopped bell pepper
2 tbsp julienne-cut fresh basil
Salt and pepper
1 cup shredded mozzarella cheese (eliminate cheese for a vegan version)
- Heat oven to 350°F.
- Cut top 1/4 inch off heads of garlic and remove loose skin. Place in small baking dish; drizzle with 1 tbsp oil. Cover dish tightly with aluminum foil. Bake 45 to 55 minutes until golden brown and cloves are tender. Cool 10 minutes. Remove cloves from skin. Mash cloves with remaining tablespoon of olive oil until smooth.
- Increase oven temperature to 425°F. Spread garlic puree over pizza crust. Top with tofu, tomatoes, onion, bell pepper, basil, salt, pepper and cheese. Bake directly on rack, 12 to 15 minutes, or until cheese is melted and beginning to brown. Cut into 8 wedges.