Recipe: Breakfast Pizza with Scrambled Tofu & Garlic Sauce

July 3rd, 2012 3:17 pm by Kelly

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Happy Vegan Pizza Day, y’all! Well, technically Vegan Pizza Day was on Saturday, but no matter – every day is Vegan Pizza Day at the Garbato-Brady household!

To celebrate, we made two pies: a french fry pizza and a scrambled tofu “breakfast” pizza. The french fry pizza is old hat, but the scrambled tofu pizza? That’s all-new, baby!

It’s a concoction I’ve wanted to try for some time now, but wasn’t entirely sure how to pull off. Do I let the tofu scramble bake with the pie? Bake it beforehand so that it’s twiced-baked? But won’t that risk drying the tofu out? Maybe I should make it separately and add it to the pizza just prior to serving? So many possibilities!

It was a tough choice, but in the end I went with option B – and it worked out spectacularly! To help keep the tofu moist, I only lightly pressed it, so that it still retained a little moisture upon entering the skillet. Once finished, we nestled the scrambled tofu – which is adapted from a recipe found in Cooking Vegan by Vesanto Melina and Joseph Forest – between two layers of cheddar Daiya cheese, to help keep it nice and juicy. And of course the garlic sauce helped too!

While this scrambled tofu tastes incredible atop a pizza, you can also enjoy it solo. Or, for a special treat, put it – along with some with vegan gravy and/or breakfast sausage – in an English muffin to make a vegan Egg McMuffin. May I suggest the light mushroom gravy in Cooking Vegan, paired with a Lightlife Smart Links?


Breakfast Pizza with Garlic Sauce & Scrambled Tofu


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…for a Fluffy White Pizza Crust

1 cup warm water (110 degrees F / 45 degrees C) [Optional: sub in 1/2 cup of plain soy milk; this gave us a slightly thinner crust.]
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

…for the scrambled tofu

1 pound firm tofu, pressed
1-2 tablespoons olive oil
2 cups sliced mushrooms (fresh or canned)
1/2 onion, diced
2 tablespoons minced garlic
1/4 cup tomatoes, diced*
1/4 cup corn (canned or frozen)*
2 tablespoons nutritional yeast, divided
1 tablespoon soy sauce
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 tablespoon parsley OR 1 tablespoon chives
1/4 teaspoon salt

* Feel free to swap these out for your own favorite veggies – bell peppers, cabbage, etc.

…for the garlic sauce

2 tablespoons margarine
a dash of garlic powder

…for the pizza

Cheddar Daiya cheese, or the vegan cheese of your choice
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan


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Scrambled tofu in progress!


1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

2. About a 45 minutes before you’d like to start making the pizza, begin preparing the scrambled tofu. Lightly press the brick of tofu for five to ten minutes to drain the excess moisture. In a large skillet, heat the olive oil on medium heat. Add the sliced mushrooms and cook on medium for about ten minutes, or until the mushrooms begin to brown. Add the diced onion and continue to cook for another five minutes, or until the onions are translucent. Add the garlic, tomatoes, and corn and continue to cook for another five minutes, or until the corn and tomatoes are tender.

3. As the veggies are cooking, place the tofu in a large bowl and mash it with a fork until it becomes crumbly. Add a tablespoon of the nooch and mix well.

4. Pour the tofu into the skillet and mix it in with the veggies. Reduce the heat to low. Add the rest of the nutritional yeast, soy sauce, cumin, turmeric, parsley/chives, and the salt. Mix well. Cook for another few minutes on low; continue to stir. When done cooking, remove from the heat, cover, and set aside.

5. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

6. Make the garlic sauce: in a small bowl, nuke the margarine a few seconds at a time until it’s melted. Add a dash of garlic and mix well. Set aside.

7. To assemble the pizza, start by spreading a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

8. Using your fingers or a brush, spread the garlic sauce evenly onto the dough. Add a thin layer of cheddar Daiya, followed by all of the scrambled tofu, and a little more cheddar cheese to garnish.

9. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

10. Enjoy often: for breakfast, lunch, or dinner!


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Happy Vegan Pizza Day!

June 30th, 2012 10:00 am by Kelly

Second annual, vegans! There so much going on today, where do I even start?

Whether you’re eating out, throwing a vegan pizza potluck party with a friend, or staying in and making your own pizza, we’ve got you covered @ fuck yeah vegan pizza! We’ll be posting Vegan Pizza Day updates in real time, and all our past posts are organized by tag:

To find a vegan (or vegan-friendly) pizzeria near you, browse by city (e.g., to see all posts from New York City, you’d use the URL; for Syracuse,; and so on).

To see a list of pizza recipes, jump straight to

And to browse by ingredients, simply type in the desired foodstuff, e.g. (for kale! duh!).

We’re also holding a shiny new contest in honor of the occasion! From now until Monday night, share pictures of your Vegan Pizza Day eats for a chance to win a $50 gift certificate to the vegan store of your choice. The contest is open internationally, and you don’t need a tumblr account to enter. Vegan pizza for everyone!

While you’re at it, send your pics to the quarrygirl blog (one of the Vegan Pizza Day founders) for publication – email quarrygirl [at] You’ll be famous!

And don’t forget to join the event on Facebook! Chat with other vegan pizzanistas about your quest for the perfect thin crust, the merits of Daiya over Follow Your Heart, or where best to find a vegan slice in upstate New York. Community, yo!

Of course, we also have a ton of delicious recipes cataloged right here on The PPP Blog! Go to: Food & Recipes.

Shane and I are eating in tonight, since I have lots of super-important tumblog contest moderating to do. On the menu: a tofu scramble breakfast pizza with garlic sauce and Daiya cheese AND a cheddar french fry pizza. YUM!

How about you?

Whatever kind of pie you’re eating, don’t forget to photograph and share it!

Recipe: Kelly’s Loaded Tomato Lover’s Pizza

February 15th, 2011 12:00 pm by Kelly

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As promised, here’s the recipe for the pizza I had on Vegan Pizza Day. In contrast to Shane, who’s all about hot, fiery spices (seriously, just check out his Red Hot, Heart-Shaped Pizza recipe!), I’m a bit of a tomato monster. Fresh, canned, frozen, marinated, pulverized, liquefied, sun-dried: I love them all! Pizza and pasta, pasta and pizza – I could live on nothing but, and it’s not just because of the carbs. (Carbs, delicious carbs!)

So it’s no surprise that this recipe features four different kinds of tomatoes, namely: saucy, sun-dried, canned and powdered. Tomatoes in the crust + tomatoes on the crust = a very happy Kelly. Now if only Daiya would make a smokey sun-dried tomato flavor…



1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour
1-2 tablespoons tomato powder
2 teaspoons basil

Cornmeal or cooking spray with which to coat the pizza stone or pizza pan


Pizza sauce
Mozzarella Daiya cheese
Sun-dried tomatoes
Lightlife Smart Pepperoni
Black olives

About 1 cup’s worth of this Loaded Baked Potato, Canadian Pizza Style topping, minus the Smart Bacon and with added diced carrots, i.e.:

2 tablespoons olive oil
2 tablespoons minced garlic
2 cups diced tomatoes, canned or fresh
2 cups mushrooms, canned or fresh
1/2 cup black olives
1 cup diced carrots


Recipe: Shane’s Red Hot, Heart-Shaped Pizza: Eat it on Vegan Pizza Day, Valentine’s Day, or any old damn day!

February 1st, 2011 12:49 pm by Kelly

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The convergence of Vegan Pizza Day and the Fiery Vegan Valentine Cooking Contest at Cook. Vegan. Lover. provided Shane and I with the perfect excuse to indulge in some piping hot, homemade vegan pies on Saturday. (Not that we need an excuse, mind you! But they do make us feel a bit more productive, anyway. I mean, when you’re in the pizza utensil business, you’re more or less required to eat pizza on Vegan Pizza Day, amirite people?)

While I opted for a milder – but fully loaded – pizza, Shane decided to make a red hot, heart-shaped pie for himself. Crushed red pepper, hot sauce and sun-dried peppers on a “hearty” crust seasoned with cayenne pepper, cumin, thyme and basil makes for one fiery hot vegan Valentine’s Day entrée, don’t you think? (So hot, in fact, that I dared not sample it. Perhaps this was Shane’s plan all along? Sneaky, that one.)

Here’s how you do it:


Vegan Pizza Day Eats at the Garbato-Brady House!

January 29th, 2011 9:15 pm by Kelly

We’re in the middle of a Caprica marathon, so I can’t stay long, but let me just say:

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See, I’m so excited that I’m intermixing my scifi slang.

That is all.

Oh, and recipes coming soon…