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Greek Pizza with Tofu Feta >> Dianne's Vegan Kitchen

Greek Pizza with Tofu Feta

Yields 4 servings
Author Dianne Wenz

Ingredients

Tofu Feta

  • 1 pound extra firm tofu drained and pressed
  • 2 tablespoons water
  • ¼ cup lemon juice
  • ¼ red wine vinegar
  • 2 tablespoons nutritional yeast
  • 1 tablespoon mellow white miso
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt

Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sea salt

For the Pizza

  • 12 ” or 15” prepared pizza crust
  • 1 teaspoon olive oil
  • 1/2 red onion diced (about ½ a cup)
  • 2 garlic cloves minced
  • 5 ounces baby spinach chopped
  • 1 cup grape or cherry tomatoes sliced in half
  • 4 or 5 pepperoncini peppers sliced
  • 2 artichoke hearts chopped
  • 1/2 cup cooked chickpeas
  • 1/3 cup kalamata olives chopped
  • Sprig of chopped fresh oregano or a sprinkle of dried

Instructions

For the Tofu Feta:

  1. Crumble the tofu into large chunks and place in a shallow bowl or baking dish.
  2. Mix together the rest of the ingredients and whisk until smooth.
  3. Pour the lemon juice mixture over the tofu. Toss gently to combine.
  4. Place the dish of tofu in the fridge for several hours or overnight. The longer it sits, the better the flavor.

For the Tahini Dressing:

  1. Mix all ingredients together until smooth.
  2. Set aside until ready to use. Sauce will thicken after sitting for a while. Add water when ready to use, if necessary.

Assemble the Pizza

  1. Preheat oven to 450 degrees. Preheat crust, if necessary.
  2. Sauté the onion and garlic in the olive oil in a large pan over medium heat until the onion turns translucent, about 5 minutes. Add the chopped spinach and cook for just a minute or two more, until it wilts.
  3. Spread the spinach mixture over the crust. Layer on the rest of the ingredients with the exception of the tahini sauce.
  4. Cook for 10-12 minutes.
  5. Drizzle on the tahini sauce, slice into 8 pieces, and then eat ‘er up!