Enjoy this dairy free and vegetarian cheesy pizza dish for dinner and pack the leftovers for lunch the next day. For a complete meal serve with a side of veggies and/or a salad.
1 package firm tofu, sliced into 12 pieces
2 tbsp vegetable broth
2 garlic cloves, chopped
1/8 tsp Cajun seasoning
1 (142 gram pkg) baby spinach leaves (about 4 or 5 cups chopped)
1/8 tsp salt
2 – 4 tbsp Date Sweetened Pizza Sauce
1/2 yellow pepper, chopped
2 tbsp sun dried tomato slivers packed in oil, drained well to remove as much of the oil as possible (I used paper towels to absorb the oil)
2 tbsp Vegan Smoked TVP Bacon Bits
1/2 – 3/4 cup Baked Almond Feta
1/2 cup grated dairy free mozzarella cheese (I used Daiya)
2 tbsp Cashew Parmesan Cheese (optional)
Preheat the oven to 400 degrees F. Line a baking pan with parchment paper and set aside.
Prepare the tofu by slicing it into 12 equal pieces, place the tofu between several sheets of paper towel and press it for about 30 minutes (Just place something heavy on top, like a couple of cast-iron skillets).
Heat the vegetable broth in a non-stick skillet over medium heat add the garlic and Cajun seasoning, saute for one minute, add the spinach and cook until it’s wilted and tender, about 2 minutes. Sprinkle with the salt and stir, remove from the heat and set aside.
Place the sliced tofu on the bottom of the parchment lined baking pan.
Spread the tofu with the pizza sauce.
Layer the remaining ingredients, starting with the spinach mixture, then the yellow peppers, sun-dried tomatoes, bacon bits, almond feta, mozzarella cheese, and cashew Parmesan, if using.
Place in the preheated oven and bake about 20 – 25 minutes. Remove from the oven and let sit for a few minutes before slicing. Serve with salad or steamed veggies.