Tomorrow is National Vegan Pizza Day! Are you as excited as I am?
Because I care about all of you, I want you to get this holiday started off right. For this special day, to make sure you have the proper fuel to get you though the day of eating vegan pizza, and to do National Vegan Pizza Day justice, I’m providing you with the ultimate breakfast pizza.
We all love our tofu scrambles for breakfast, but what do you serve it with? Potatoes? Toast? Well, friend, I’ve got you covered. Let’s put the potatoes in the tofu scramble, because you know you’re going to mix them together once they get on your plate. And instead of boring ol’ toast, let’s pile it up on top of a pizza crust and save everyone the hassle of trying to use a fork to scoop it onto your toast. Then for good measure, let’s put some melty cashew cheese (because it’s pizza and we need some cheese, dang it!), and some greens in there (because we need our vitamins and minerals to be healthy on this day of vegan pizza-eating).
I know you’re now saying “Back up to the part about the melty cashew cheese,” so let me tell you about it. Awhile back, I made this awesome Sun-Dried Tomato Pesto Cashew Cheese for some burgers I was making. It was based on an incredible recipe from Annie at An Unrefined Vegan. It’s on the firmer side and is just amazing in sandwiches, burgers, or pretty much anything you add it to. Well, a friend of mine, Somer, at Good Clean Food, made her own version of Annie’s cheese, but she made it with pectin, rather than agar agar. The result: a much softer, meltier cheese. I followed Somer’s recipe and it blew my mind (yes, there is a link to a Flight of the Conchords music video in her recipe, and yes, that is one more reason why I love her). Chris and I practiced enough self-control to not eat the entire batch of this luscious mozzarella-flavored cashew cheese and saved some for this pizza. If you don’t want to make this incredible cheese (you would be kind of nuts not to), daiya or another vegan mozzarella cheese would work just as well.
This tofu scramble is my favorite kind of scramble, the kind I like to make time and time again. Then it’s combined with the awesome cashew cheese and made into a pizza… Well, it’s pretty much heaven on earth for me and I can’t think of a better way to start National Vegan Pizza Day. Come on, people- Let’s do vegan pizza proud!
- 3-4 small potatoes, thinly sliced (I used a mandoline)
- 2 cups roughly chopped greens (I used collard greens)
- 1 block of extra firm tofu, drained
- ½ onion, finely chopped
- 2 cloves garlic, finely minced
- ½ tablespoon olive oil
- ½ + 1/8 cup vegetable broth
- 2 teaspoons dried thyme
- 1 teaspoon cumin
- 1 teaspoon black salt (Kala Namak)
- ½ teaspoon paprika
- ½ teaspoon tumeric
- several dashes of cayenne pepper
- ¼ – 1/3 cup nutritional yeast
- 1/3 recipe pizza dough
- 1 cup vegan mozzeralla-style cashew cheese, shredded
- ¼ cup marinara sauce (optional- I used Trader Joe’s Organic Tomato Basil Marinara)
- Prepare your pizza dough, according to directions, or use your own preferred method. Preheat the oven to 475. Prepare your pizza pan or peel, and place rolled out dough on the peel/pan.
- Heat the olive oil in a large, shallow saucepan or frying pan over medium heat. Add the garlic and sauté for 1 minute. Add the onion and sauté until onion is translucent. Add in the potato slices and the ½ cup vegetable broth. Turn the heat down to medium-low and sauté the potatoes until the liquid is fully absorbed, stirring often to prevent sticking. If you find it sticking a lot, you may need to turn the heat down just a bit more.
- Use your hands to tear the block of tofu into bite-sized pieces and add to the pan. Mix to combine with potatoes and raise heat to medium. The tofu should release enough water to keep it from sticking, but if you find that it is sticking, use a bit of water to deglaze and lower the heat. Let the tofu cook, stirring only occasionally to prevent sticking, until the tofu is “browned,” about 10-15 minutes.
- Once the tofu is browned, add the thyme, cumin, salt, paprika, tumeric, cayenne and 1/8 cup of vegetable broth. Mix until fully combined and let cook until liquid is absorbed. Add the nutritional yeast (if you like a more cheesy taste, use 1/3 cup, if you want less, use ¼ cup) and mix to combine. Add the greens, stir to combine, and lower the heat to medium-low. Continue to cook, stirring occasionally, until greens are just starting to wilt. Remove from heat.
- After you’ve added the greens, place the peel/pan, with the prepared pizza dough, into the oven and cook for 2 minutes, then remove from heat. The purpose of this is to pre-cook the crust a bit so the tofu scramble doesn’t have to be in the oven as long (which will cause the greens to get a little crisp).
- Use the back of a spoon to spread the marinara around on the crust (this step is totally optional. If you don’t have any marinara on hand, don’t sweat it). Sprinkle 2/3 cup of the shredded cheese on the crust. Spoon the tofu scramble onto the crust and spread out evenly. Top with remaining cheese.
- Return the pizza to the oven and cook for about 5-7 more minutes, until the edges bubble up and get a little golden. Remove from oven and serve immediately. Enjoy!
Want to make vegan pizza for lunch and dinner too? Try my Wild Mushroom Pistachio Pesto Pizza with Tofu Chèvre or my Kumquat Rainbow Chard Stem Pizza with Cashew Hemp Cheese Sauce.
Photography by Chris Miller