Do you have a lonely block of tofu sitting in your fridge right now, waiting to be used? And is the only reason it’s still there because you have no idea what to do with it, and so you’re poring over the internet in search …
I’ll admit, I usually have a go-to combo when I make tofu scramble: sauteed peppers and onions. And while that’s definitely a winning combo, having the same thing can get kind of monotonous after a while.
What if I told you that the primary ingredient used to make a vegan egg substitute could also be used to make the easiest pizza dough on earth? That’s right, you can make delicious, perfectly portioned pizza dough using tofu.
I realize it’s been a hot minute since I posted, so apologies for that. I’ve been in the throes of something called NaNoWriMo, so it’s safe to say that my brain has been soup since November 1st (but hey, soup is good).
This recipe has been a holiday classic for me for years. While my family is making and eating traditional lasagna, this is my go-to.