Ingredients
Creamy Sauce
- 1/4 cup veganaise
- 2 tsp hoisin sauce
- 1 tsp soy sauce
- 1 tsp agave nectar
Pickled Vegetables
- 1 large carrot, cut into matchsticks
- 1 small cucumber, thinly sliced
- 1/2 cup rice vinegar
- 1 tbsp granulated sugar
- 1/2 tsp salt
Marinated Tofu
- 8 ounces extra firm tofu, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- pinch of salt
- 1-2 tsp fresh grated ginger
Toppings
- Fresh cilantro
- Sriracha
- Jalapeño peppers, diced
Description
- Prepare the tofu marinade in a large, shallow dish. Slice the tofu into 1/4" slices and place it in the marinade so that it is completely submerged. Marinate the tofu for at least 1 hour.
- Combine the ingredients for the pickled vegetables, submerging the carrots and cucumbers completely. Cover and refrigerate for 30 minutes.
- Preheat the oven to 425F. Lightly brush the pizza dough with olive oil and bake on pizza stone for 12-15 minutes until lightly golden.
- While the pizza crust is baking, heat the oil in a skillet and panfry the marinated tofu until darkened and crispy, about 5 minutes per side.
- Whisk together the ingredients for the Creamy Sauce. Set aside.
- Remove the crust from oven. Cover in an even layer of sauce. Add pickled vegetables, pan-fried tofu, and remaining toppings.
