2 Individual Pies- good for 4 people Preheat oven to 500°
Ingredients
1 Tbs coconut oil
I block of firm tofu, small cubed
¼ cup nutritional yeast
1 t. cumin
½ t. turmeric
½ t. ginger
½ curry powder
½ garlic powder
¼ t/ salt
1 Tbs. Tamari
1 onion, chopped
1 Tbs. minced garlic
1 Tbs. Minced ginger
1 lb spinach chopped (fresh or frozen)
½ t. cumin
½ t. curry powder
salt to taste
8 baby bella mushrooms, quartered
1 t. minced garlic
1 t. minced ginger
2 Tbs. Aji Marin
2 Tbs. Tamari
2 Tbs. cilantro
Shredded Vegan Mozzarella Cheese
Instructions
Lay tofu out on dish towel. Cut into slices, ½ “ thick. Cover with another towel, and press lightly, to dry. Cut tofu into small cubes.
In a medium size bowl, combine the nutritional yeast and the cumin, turmeric, ginger powder, garlic powder, curry, and salt. Add the tofu cubes and using a spatula, gently lift and fold the tofu cubes over and over until completely covered with the nutritional yeast breading. Lay out on greased cookie sheet.
Bake Tofu at 400° oven for 15 minutes, until the edges are crispy, turning halfway through. Remove from oven, sprinkle with 1 Tbs. Tamari and set aside.
Meanwhile, sauté the onions in oil with garlic and ginger for 5 minutes. Add spinach and cumin, curry, and salt. Add the tofu and simmer for 5 minutes.
In a separate saucepan, sauté the mushrooms with the ginger and garlic. After 5 minutes, add 2 Tbs. Aji Mirin and 1 Tbs. Tamari. Cook until all liquid is absorbed and mushrooms are golden brown.
Add the mushrooms into the spinach, tofu mixture, add the last Tbs. of Tamari.
Cover each pie crust with ½ of the spinach mixture.
Sprinkle with the vegan mozzarella cheese and bake at 500° till crust is crispy
Garnish with fresh cilantro, Serve immediately
Recipe by iEatGreen at https://www.ieatgreen.com/spinach-tofu-and-mushroom-masala-pizza/