Veggie Tofu Pizza

Veggie Tofu Pizza

Top baked pizza crust with tofu and veggies to give you a cheesy dinner. Perfect if you love Asian cuisine.

Prep Time

20

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

8
oz firm tofu (from 14-oz package), cut into 1/2-inch cubes (1 1/2 cups)
1
cup sliced fresh mushrooms
2
tablespoons red wine vinegar
1
tablespoon olive oil
2
teaspoons dried Italian seasoning
1
can (11 oz) refrigerated thin pizza crust
1/2
cup pizza sauce
1/2
cup sun-dried tomatoes in oil, drained, cut into small pieces
1
red bell pepper, thinly sliced
1
small onion, thinly sliced
1
tablespoon chopped fresh basil leaves
1
cup shredded reduced-fat mozzarella cheese (4 oz)
  1. In medium bowl, stir tofu, mushrooms, vinegar, oil and Italian seasoning. Cover and refrigerate at least 30 minutes.
  2. Meanwhile, move oven rack to lowest position. Heat oven to 375°F. Spray 15x10x1–inch pan with cooking spray. Unroll dough in pan. Bake about 10 minutes or just until edges are light golden brown.
  3. Spread pizza sauce over crust. Drain marinade from tofu and mushrooms, discarding marinade. Top sauce with tofu, mushrooms, tomatoes, bell pepper, onion and basil.
  4. Bake 10 minutes; sprinkle cheese over pizza. Bake about 10 minutes longer or until cheese is melted and crust is deep golden brown.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Diabetes Team Tip
When picking out your pizza crust, think thin. The thicker crust type is much higher in carbohydrates per serving. —Diane Reader, Dietitian
Betty's Success Tip
Firm and extra-firm tofu hold their shape while cooking and are an ideal choice for stir-frying and grilling. Soft tofu is used in Asian soups and can also be blended into foods. Silken tofu is creamy and can be used for making dips and spreads.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 470mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 1 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.