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
1. 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.
2. Combine the ingredients for the pickled vegetables, submerging the carrots and cucumbers completely. Cover and refrigerate for 30 minutes.
3. 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.
4. 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.
5. Whisk together the ingredients for the Creamy Sauce. Set aside. 6. Remove the crust from oven. Cover in an even layer of sauce. Add pickled vegetables, pan-fried tofu, and remaining toppings.
