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Sriracha BBQ tofu pizza with vegan cheese on spelt crust

Sriracha BBQ tofu pizza with vegan cheese on spelt crust

This pizza has a fantastic smokey flavour that comes from the combination of roasted capsicums and BBQ sauce. The crust is not made of the traditional wheat, but spelt flour, which gives a nice and crunchy contrast to the softness of the tofu.

  • Ingredients

    • Spelt crust
    1. 110g spelt flour
    2. 15g starch
    3. 1 tsp maple syrup
    4. 1 tsp instant yeast
    5. 80 mL water at room temperature
    6. 1/3 tsp salt
    7. 2 tsp olive oil (9g)

     

    • Sriracha BBQ tofu
    1. 130g plain or smoked tofu (I choose plain because I don't like it when the smokey flavour is too overwhelming)
    2. 40g BBQ sauce
    3. 12g sriracha
    4. 1/2 tsp garlic powder

     

    • Other ingredients
    1. 40g sliced onion
    2. 200g capsicums (any color)
    3. 30g BBQ sauce
    4. 40g vegan cheese

  • Instructions

    • Pizza crust
    1. Dilute the yeast in the water and the maple syrup. Stir, and let it sit for ~ 15 min.
    2. Mix together the flour, starch and salt in a large bowl.
    3. Add the water + yeast, and olive oil to the bowl and knead thoroughly to get a smooth dough.
    4. Cover the bowl with a clean towel and let it double in size at room temperature (~3h).
    5. Punch the dough down to let the air out, and let it rise again.

     

    • Sriracha BBQ tofu
    1. In a container, mix together BBQ sauce, sriracha and garlic powder.
    2. Cut the tofu in small cubes and add to the container. Coat all pieces nicely, and reserve while you prepare the rest (you can also start marinating the tofu the day before, or a few hours in advance to maximise flavour).

     

    • Roasted capsicums
    1. Heat up the oven grill at ~210°C.
    2. Place the capsicums on a sheet of baking paper on a tray, and place in the oven. Turn the capsicums regularly to blacken all sides evenly.
    3. When all sides are roasted, take them out of the oven, immediately place them in a sealed container and let them cool down. The moisture of the capsicums will allow the skin to peel off easily later.
    4. When they are cool enough to handle, strip the skin delicately off the capsicums, remove the seeds inside, and cut them into strips. Do not be tempted to use running water to remove the seeds or the skin, as it would remove the taste from the roasted capsicums.
    5. Reserve.

     

    • Onions
    1. Heat up the olive oil in a small pan over medium heat
    2. Fry the onions until they are golden, and reserve.

     

    • Assembly
    1. Preheat your oven at 200°C.
    2. Punch the dough down again to let the air out.
    3. Transfer the spelt dough onto a floured baking paper, and flatten the dough with e.g. a rolling pin. You may need to use quite a bit of flour if the dough is very sticky.
    4. Spread the BBQ sauce on the base, then add the cooked onions, roasted capsicum, and marinated tofu. Don't hesitate to pour on the pizza all the marinade!
    5. Top the pizza with shredded vegan cheese, and bake for ~15-20 min (it depends on your oven, so monitor carefully).
    6. Serve with a side of lettuce, and some soy yogurt for dessert!

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