Tofu Cookery: Foccacia Bread Pizza
While last week I cooked and reviewed recipes from Vegan Bites (which I am now giving away – enter!), this week I have the pleasure to cook and share some recipes from Tofu Cookery, all courtesy of Book Publishing Co. While thumbing through the book I was really looking for non-traditional tofu recipes, since most of us have used tofu to replace meat time and time again.
For tonight’s dinner, I landed on the recipe for “Foccacia with Tofu”. I instantly knew I needed to try this recipe, especially given my love (and epic failed attempts) for making homemade pizza. A quick scan of the recipe made me believe the rising time wasn’t so long and that this could easily be a week night dinner meal.
I followed the recipe exactly, only using unbleached white flour instead of whole wheat flour, and adding a teaspoon of dried rosemary to the dough. I split the dough into two balls to make separate breads for D and I. I wanted the foccacias to be “Mediterranean” and used the following toppings:
- 2 campari tomatoes on each foccacia
- 1/3 of a medium sauteed sliced red onions (in 1/2 tbsp olive oil) for each
- 1/2 can of artichokes packed in water (patted dry, separated, and split between breads)
- 1/2 block of Mediterranean Herb Soy Feta split between each bread
- 1/4 cup sliced kalamata olives (only on mine)
- basil pesto (spread atop dough on D’s)
- a sprinkle of garlic powder atop each before throwing in the oven
Instead of the 10-15 minutes of baking recommended, we let it bake for 18 minutes (and I think it could have crisply gone for 20 total). What resulted were two crispy, fluffy, golden, foccacia pizzas.
Results? Utter and sheer success! WOW, wow, wow! I attribute the success of this dinner to two key components:
- The foccacia dough actually baked, crisped, and maintained it’s integrity with the toppings. It was crispy, fluffy and soft all at the same time. D remarked it was my “best pizza yet” (and he really was talking about the crust). When I told him the secret ingredient was tofu, his response was that he didn’t care what was in it, it was good. I think this will become my go-to “pizza dough” recipe from now on. It only took about an hour to rise, not bad!
- The soy feta. It really sealed the taste of “Mediterranean” that I was going for, in fact it was out of this world and spot on as close to true feta as I can recall. It crumbled easily and maintained it’s flavor after being baked at 475 degrees. I even had D fooled into thinking it was “real” cheese (and I have yet to mention otherwise). Seriously, this is probably the most awesome product I’ve had the pleasure of falling upon at Whole Foods to date. It’s made by a company called Sunergia SoyFoods. They have a whole line of tofus and cheeses in a variety of flavors. The remaining soy cheese flavors are: Lemon Oregano, Soy Bleu, and Tomato Garlic. Absolutely worth checking out!
I would consider tonight’s dinner a 100% success. The dough rose and stayed crisp, D believed the feta was real cheese, and he almost finished off his entire pie. Please do yourself the favor and try this simple recipe out! I’m sharing it courtesy of Book Publishing Co. I’ve done the math and have included the nutrition information at the bottom for 8-servings. Enjoy!
Foccacia with Tofu
- 2/3 cup warm water (105 to 115 degrees F)
- 1 tablespoon sweetener (I used vegan sugar)
- 1 teaspoon active dry yeast
- 1/2 pound soft regular tofu at room temperature, mashed or blended
- 2 1/2 to 3 cups of bread flour or whole wheat flour (I used 3 cups unbleached white)
- 4 tablespoons olive oil
- 1 teaspoon salt
Combine water, sweetener, and yeast in a food processor with a dough blade or a mixer with a dough hook. Let stand until the mixture starts to foam, then beat in mashed/blended tofu. Add and beat the flour, 2 tablespoons of olive oil, and salt, until the mixture forms a smooth ball and cleans the sides of the bowl. Add more flour as needed to clean the sides fo the bowl.
Transfer the dough to a lightly floured surface. Knead until smooth and elastic. Place in a large, warm oiled bowl and turn the dough once so it is coasted all over with oil. Cover the bowl with a clean dry cloth or plastic wrap and let rest about 15-minutes. Divide the dough in half or thirds and sprinkle baking sheets with cornmeal. Roll or press out by hand each piece of dough on baking sheet to form 8-inch round. Cover loosely with a clean dry cloth or plastic wrap and let rise until slightly puffed (no timing specified, I let it sit for about 45 minute).
Preheat the oven to 475 degrees F. Brush the tops with 1-2 tablespoons olive oil and arrange your choice of toppings on the puffed dough. Transfer the focaccias to a preheated baking stone or bake them directly on the baking sheets. Bake for 10 to 15 minutes, or until golden brown (18-20). Transfer to racks to cool slightly, serve warm.
Nutrition for 8-servings: 238 calories, 35g carbohydrates, 8g fat, 8g protein.
Enjoy the rest of your night, and don’t forget to enter my giveaway!