Tandoori Tofu Pizza

Okay, so this clearly isn’t a traditional dish, but don’t knock it until you try it!

This was my answer to my partner’s obsession with pizza and my cravings for Indian, and now it’s on our regular rotation.

Ingredients

• Zeally bay sourdough pizza base


• 200g firm tofu, drained and pressed

• 3-4 tbsp tandoori paste

• 
1/4 cup natural coconut yoghurt (plus extra for serving)

• 
1/2 zucchini


• 1/2 small red capsicum

• 3 button mushrooms

• 
1/4 red onion

• 
2 tbsp tomato paste

• 
1/4 cup cashews


• 1/3 cup vegan shredded mozzarella

• handful of rocket leaves

• 2 tbsp mango chutney
  

Method

1. Preheat oven to 200 degrees Celsius.

2. Cut the tofu into strips roughly 1cm x 5cm.

3. Mix the tandoori paste and coconut yoghurt together in a medium bowl and then add the tofu and coat in the mixture. Allow to marinade in the fridge for at least 30 minutes.

4. Slice the red onion, capsicum and mushrooms, and thinly slice the zucchini.

5. Spread tomato paste over the base of the pizza and top with vegan cheese, red onion, mushrooms, capsicum, zucchini, tandoori tofu and cashews.

6. Bake for about 15 minutes, or until the bottom of the base is golden.

7. Top with rocket, mango chutney and extra coconut yoghurt.