Beyond Easy Vegan BBQ Tofu Pizza Topping

This seems too simple to even write down and to call it a recipe is a stretch. So, if you are looking for a culinary challenge you may want to move along.

However, if your week is overwhelming and you're just too tired to make dinner -  this is perfect for you. I was lucky enough to get a dinner invite on my hectic Monday. My friend, Brit, was experimenting with pizza dough and I was also invited to bring my own topping if I wanted. She was providing the pizza crust!

I definitely wanted to make my own topping. I have a special place in my heart for bbq pizza. It's actually close to an obsession, but at least Mellow Mushroom has bbq tofu on their menu. But this is so much cheaper it's ridiculous!

If you are avoiding soy you could certainly use seitan or add extra veggies in place of the tofu. To make it gluten-free simply buy or make gluten-free pizza shells. This is also good on English Muffins, flatbread, and light toasted tortillas.

BBQ Tofu Pizza Topping

Makes about 4 mini pizzas or 1 large

1/2 block tofu

1/2 red pepper, chopped

1/2 cup fresh pineapple, chopped 

1/4 to 1/2 cup Pepper Jack Daiya (more if you want)

Approx. 1/4 to 1/2 cup of your favorite bbq sauce (use more or less depending on how saucy you like it)

Press the tofu to get all the water out and give it a very firm texture. Chop the pressed tofu, red pepper, and pineapple. Add to a bowl and mix together. 

You can either put the Daiya on top of this mixture on your pizza or mix it in before hand. I think Daiya melts best with a little liquid so I mixed mine in.

Spread topping on pre-made crust(s). Bake in oven at 425 until crust is done. Time will vary wildly depending on the thickness of your crust.

If you are bringing this to a make your own pizza party make a little for the non-vegans. They will be curious and want to try some. 

Spicy Seitan Flautas

Sometimes things just get away from me and my to-do list (and avoidance of it) finally catches up with me. So I've been doing paperwork and other dreaded tasks the past week. And I actually had something to reward myself for!

Of course that called for a dinner worth celebrating - without wearing me the heck out in the process. These flautas really exceeded my expectations. They were easy and tasted like a Mexican fiesta was going on in my mouth!!

If you are avoiding fat just add a splash of nondairy milk and some blended silken tofu to replace the vegan cheeses. I would recommend starting with half the amount called for and adding more if the filling needs it.

You could make these with refried beans or add cooked veggies if you want. I started planning my next batch while I was finishing these! 

Spicy Seitan Flautas
(see ** for gluten-free alternative ingredients)

Makes: 8 (can make 10 if you ration out the filling very carefully)
Cooking Time: about 15 minutes in a preheated 425 degree oven

• 1 1/2 cups chopped seitan (**use pressed tofu for a gluten-free version)
• 3 tablespoons salsa 
• 2 tablespoons vegan cream cheese (or blended silken tofu)
• 1/4 to 1/2 cup Daiya Pepper Jack Cheese, chopped fine (it's gluten-free!)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• a few dashes Tabasco (Use Garlic Tabasco if you can find it)
• 1 package small 6 to 8 inch flour tortillas (preferably whole grain or **gluten-free tortillas)
  I used the reduced carb ones form Trader Joe's - there are 10 in a pack

Preheat the oven to 425 degrees. Take out a large sheet pan or a couple of small ones and spray a very light coating of oil on them. This is just so they don't stick, so if you have nonstick pans you may be able to skip this step.

In a large bowl mix the seitan, salsa, cheeses, and spices. You want the seitan and Daiya chopped small so you can distribute it evenly on the tortillas.

On a cutting board lay out a tortilla, take about 1 1/2 to 2 tablespoons filling and spread it in a line in the first third of the tortilla. 

The Trader Joe's tortillas I used are super moist and easy to roll right out of the package. If yours are stiff you can either warm it a little in a saute pan (or in the microwave if you own one).

Start with that end and wrap the tortilla tightly (but not so tight you squeeze all the filling out). Place seam side down on your sheet pan. These can be fairly close, but don't let them touch.

Cook until they are slightly brown and mostly crunchy. This will take about 15 to 20 minutes depending on your oven and how moist your tortillas were to begin with.