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Tofu “Ricotta” Pizza // Nutritionist Approved

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We invited our friend Natalie to share some vegan nutrition tips and make this delish pizza, which happens to be packed with protein, calcium, and vitamin B12.

Natalie’s website: www.nutritionalanatalie.com

Ingredients:

2 tablespoons of flour
1 pizza dough
1/2 lb firm tofu, drained and pressed
1 teaspoon lemon juice
1 teaspoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 cup nutritional yeast
5-10 fresh basil leaves, chopped

1 head of broccoli, chopped into florets
1/2 small red onion, sliced
1 tablespoon extra virgin olive oil
Pepper to taste.

Directions:
1) Preheat oven to 400 degrees F.
2) On a clean surface, sprinkle the flour. Lay the dough in the flour and coat the dough. Gently pull the dough apart until it will fit into a pizza pan or baking sheet.
3) Brush the pan with oil. Lay the dough on the pan and place it in the oven for 3-5 minutes. The dough should start to rise.

4) Meanwhile make the “ricotta”. In a large bowl, mush the tofu up with your hands, till it’s crumbly. Add lemon juice, garlic, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.Add olive oil, stir with fork. Add nutritional yeast and combine all ingredients well.
5) Coat the risen dough with tofu ricotta and spread evenly. Add broccoli and onion to pizza. Coat with olive oil.
6) Bake for 12-15 minutes or until bottom of the dough is golden brown.

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10 thoughts on “Tofu “Ricotta” Pizza // Nutritionist Approved

  1. I wonder if adding a little blended cashews and water to the tofu mix would
    make it richer… because I know if you make simple cashew cheese (water,
    cashews, garlic and onion powder, I think), put it in a cheese cloth and
    let it hang over a dish overnight, the texture is exactly like ricotta.

  2. maybe blending a small portion of the tofu with a touch of olive oil,
    plant-based milk, and nutritional yeast, then combining that mixture with
    the crumbled tofu. a little bit more work but it would most probably obtain
    a better texture more similar to dairy ricotta.

  3. You could make some cashew cream and blend some in the tofu mix, and then
    spread it on the pizza, i will be so delicious 🙂 🙂 🙂 Come to New Zealand
    guys and lets do some cooking together :)

  4. When I was a full on animal eater I was low on iron and B12, I had to take
    B12 injections every few months. It’s not an exclusive issue for vegans
    only, everyone should supplement B12, for many, many reasons. The
    nutritionist should get her facts correct before she faces a camera where
    the video is going to be aired to a global and educated audience.

  5. Oh WOW! I love beets and eggplant! I would have added some fresh tomato and
    a little mushrooms too. Maybe a little spinach too. Veggie Pizzas are
    amazing!

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