We start the culinary year, thanks to Anonymous Boxer, with a real challenge–Battle Tofu. This ingredient was recently used as a deciding factor in a culinary battle on The Next Iron Chef, so I watched that episode with great interest. I confess to never having cooked anything with tofu and only eating it in hot and sour soup. I don’t mind tofu, the texture isn’t off-putting to me, but it’s so bland that it’s a real challenge to try to figure out what to do with it–and Tofurkey was right out!
So, I did what any good, aspiring smackdown contestant would do–I grabbed Bittman’s “How To Cook Everything Vegetarian” and started reading. I learned a lot about tofu before I ever went to the store to buy any. Then my little wheels started turning. Most everything I’ve seen, read, eaten of tofu has been on the Asian side. I decided I wanted to do something decidedly different. After perusing the book and running around the Internet for a while, I decided on my entry for this one: Pizza with tofu pesto for the sauce and marinated tofu as a topping. Tofu Italiano! And two ways on one dish! Can’t get better than that, right? So, before I did anything, I roasted some garlic:
You just never know when you might need to toss some roasted garlic cloves in something, so better to have them on hand. Then, I had to prepare the tofu:
This package was enough for both of my purposes. I cut the block in half, left half of it in a container of water and pressed the other half per Bittman’s instructions. I wanted to get as much water out of it, and have it quite firm for slicing and marinating. I set it up and then we were off this morning to run errands:
Afterward, the paper towels were saturated and the tofu was much drier and quite firm:
Then, I made a marinade with about 3 of the roasted garlic cloves, some really good balsamic vinegar, some dried basil tops/flowers from the garden this past summer, a bit of fleur de sel, and olive oil:
And in went the sliced tofu:
While that marinated, I made the tofu pesto. I found this recipe online at Eating Well, and I like it. I would make it or a variation of it, for a low-calorie, low-fat dip or again for pizza sauce. It’s quite easy:
1-1/2 cups fresh basil leaves (I didn’t use this many, just a small package from the store)
1/2 cup silken tofu (firm works fine)
1/4 c pine nuts (I did not use these, pine nuts taste metallic to me)
1 Tbl evoo
1 clove garlic (I used 4 roasted)
salt and pepper to taste
1/2 Parmesan cheese
Put all the ingredient in a food processor and process until you get a spreadable consistency:
With the pizza sauce made and the tofu marinating, I moved on to making the pizza dough. This recipe comes from one of my favorite cookbooks, “Fields of Greens”, given to me as a gift long ago and still cherished. It makes a perfect dough for a 15″ pizza, and I just happen to have a round pan. In the interest of brevity, I won’t post the recipe, but if you want it, e-mail me and I’ll send it to you.
With the tofu pesto sauce:
Then I assembled the rest of the pizza. I laid down a layer of baby spinach, then added the tofu:
Then I sliced up about half a zucchini, a few mushrooms and added some dried yellow pear tomatoes from last summer’s garden:
I topped it with a bit of mozzarella, popped it in the oven and about 12 minutes later…voila!
A friend of ours just happened to drop by just as I was taking this out of the oven, so she got a piping hot piece and pronounced it “awesome”. G liked it too. 😉
And there you have it, Two-Way Tofu Italiano Pizza! I just ate a piece cold and I have to say, that is pretty darn good pizza. So, get yourself some tofu and get creative!
did you replace the pine nuts with another nut? I think pesto gets some of its impact from the nutty taste and i have replaced pine nuts with sunflower seeds or walnuts …
No, I decided not to use any nuts at all, partly because a couple of friends have nut allergies, and they could use this recipe.
Most excellent entry, GG! See, tofu, can be made appetizing!
Hey!!! This is really great. I also make pesto out of tofu and use it as a spread on a bagel or crackers. But I never thought of using that on pizza and/or putting tofu on pizza. I’m super impressed with you.
Thanks for your entry.
Thanks, Boxer!!! 🙂 This really was a great challenge because it made me think outside the box. It was a lot of fun.
I have you UP in the blue corner!
Tofu pesto? But of course! Jean-ee-us. Good luck!
Thanks, Moi!
I love your tofu used two times pizza! Well done, GG! Also, thanks for the tip on draining with the can on top, good one. I would not have thought of that. I’m up too! Good luck!
Good evening Grumpy Granny,
Nice job. Pesto and spinach are always good combinations in my book.
Results are in!!!!!! come back to see.
Congrats on your tofu twofer win!!! You certainly deserve it and hey, I could go for a piece of that pie RIGHT NOW! Have a lovely weekend, Champ! x
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