Credit where credit is due. The idea for this came from Dhanya, the daughter of one of the founding members of my Naturally Healthy Club coaching group.
I’ll let Supraja (Dhanya’s Mum) tell you about it…
“This (Grilled Cheese Tofu) has to be the most brilliant recipe I have seen in recent times. My daughter watched the video with me and insisted we try it. She also suggested another version with pizza sauce and mozzarella. We tried both and loved it. Only problem- I made two servings and there were the four of us so there was a bit of fighting in the house ? ?”
If you’re worried about soy, I get it. I used to be the same but I’m so happy I decided to start eating tofu again. It’s so darn delicious when you know to be generous with the salt. And such a convenient form of protein.
And there’s something about using prosciutto with tofu that I get a kick out of. But you’re welcome to keep your toppings plant based.
- 200 g firm tofu
- pinch fine salt
- 1-2 tablespoons tomato paste
- 1 handful grated cheese
- pizza toppings
Crank your oven to its highest setting like a good pizzaiolo.
Line an oven proof tray with baking paper. Slice tofu into thin slices about 1/2cm (1/4inch) thick. The thinner the more space for toppings! I slice my chunk into 4.
Sprinkle a pinch of fine salt over one side of each of the tofu slices. Flip them over and place on the prepared tray salted side down. Spread the unsalted tops with tomato paste. Scatter over your pizza toppings and finish with the cheese.
Pop in the oven for 4-6 minutes until the cheese is melted and you can't wait to dig in. Enjoy hot but also good at room temp or cold.
Variations & Substitutions for Tofu Not-Pizza
plan-B (pantry) – this is a pantry meal :)
different protein – good with tuna or a fried egg as one of the toppings.
dairy-free – use dairy-free cheese. Or make the tomato base with pizza toppings, skipping the cheese and cook until hot and serve with a dairy-free pesto.
nightshade-free – skip the tomato sauce and make a pizza bianca.
more substantial (carb lovers) – pita pizza.
more substantial (low carb) – make more!
Waste Avoidance Strategy
tofu – will keep in an unopened packet for a few months (check use by date on packet). Opened packets can be frozen.
salt – keep it on the pantry.
tomato paste – keep opened jars in the in the fridge for a few weeks. Or freeze in portions.
cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.
Problem Solving Guide
bland – more salt! Or add in a flavour bomb.
too dry – not enough cheese. For now a drizzle of extra virgin olive oil will help.
no oven – cook under the grill. You could probably melt the cheese in a microwave.
You can. Just cook as per the recipe. Leftovers will keep in the fridge for 1-2 weeks or can be frozen. To serve, allow to come to room temp or warm in the oven.
More Recipes like Tofu Not-Pizza
- Addictive Peanut Tofu Scramble
- Slow Mapo Tofu
- Grilled Cheese Tofu
- Honey & Soy Tofu with Sweet Potato ‘Noodles’
- toe-food: the beginner’s guide to tofu