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Vegan Breakfast Pizza

Vegan Breakfast Pizza

Dianne
Topped with vegetables, tofu scramble, and tempeh bacon, this Vegan Breakfast Pizza is the perfect dish for weekend brunch!
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 369 kcal

Ingredients
  

For the Tofu Scramble

  • 1 teaspoon neutral vegetable oil
  • 1 14-ounce block of firm or extra-firm tofu drained and pressed
  • 2 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon black salt (kala namak)
  • pinch of cayenne optional

For the Vegetables

  • 1 teaspoon neutral vegetable oil
  • ½ medium-sized onion minced (about ½ cup)
  • 2 cloves garlic minced
  • 5 ounces mushrooms sliced (about 2 cups)
  • pinch sea salt
  • ½ bunch kale stems removed, chopped (6-8 leaves)

For the Pizza

Instructions
 

  • Preheat your oven to 450°
  • Make the Tofu Scramble: Heat the oil in a large pan over medium-high heat. Crumble the tofu and add it to the pan. Add the nutritional yeast and spices, and stir well to coat. Cook for 10-15 minutes, until tofu begins to brown.
  • Make the Vegetables: Heat the oil in a large pan over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes. Add the garlic, mushrooms, and a pinch of salt and continue cooking for about 10 more minutes, until the mushrooms have browned and are fragrant. Add the kale and cook for a few more minutes, until they turn bright green and begin to wilt
  • Make the Pizza: Place the prepared pizza crust on a pizza pan or pizza stone. Spread the tomato sauce over the top, and then add the tofu scramble, vegetables, and tempeh bacon. Cook for 12-15 minutes, until the crust is golden and the ingredients are cooked throughout.
  • Remove the pizza from the oven and drizzle on the cashew cheese. Slice and serve!

Nutrition

Calories: 369kcal