Vegan Pad Thai Pizza
Two of my favorite comfort-style foods are pad thai and pizza. I’ve had “pad thai pizza?” written on my recipe brainstorming list for a while now (also on the list- macaroni stuffed biscuits and trail mix pancakes) and honestly I can’t believe it’s taken me this long to finally make it!
Today’s Vegan Pad Thai Pizza is seriously satisfying and just perfect for movie night. The peanut sauce is tangy and a little sweet and I love the contrast in texture between the crispy crust, veggies and crunchy bean sprouts. In the photos I used a simple spelt crust but for a gluten-free version try my chickpea pizza crust.
Vegan Pad Thai Pizza
Prep time
Cook time
Total time
Author: Ilene Godofsky
Recipe type: pizza
Cuisine: vegan
Serves: 4
Ingredients
- 1 package firm tofu
- 1 tbs tamari
- 1 tbs coconut oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- ½ cup sliced carrots
- ½ cup broccoli florets
- ½ cup cauliflower florets
- ½ cup bean sprouts
- 2 tbs creamy peanut butter
- 1 tbs rice vinegar
- 1 tbs tamari
- 1 tsp maple syrup
- juice of half a lime
- your favorite pizza crust
Instructions
- Slice tofu into cubes. Use towel to press out excess water. Mix tofu on a plate with 1 tbs tamari and let marinate for 5 minutes.
- In a large pan or wok, heat coconut oil at medium-high. Add onion and garlic and sauté for 5 minutes.
- Turn heat down to medium and add tofu, carrots, broccoli and cauliflower. Saute for 10 minutes, stirring occasionally.
- To prepare sauce, stir together peanut butter, vinegar, tamari, maple syrup and lime juice.
- Spread about ¾ of sauce over pizza crust. Spread vegetable and tofu mixture over layer off sauce. Top with bean sprouts and drizzle remaining sauce on top.
- Bake for 10-15 minutes, until desired crispness is reached.
