So this was kind of an experiment: spinach, mushroom, and tofu ricotta pizza (with walnuts). I'd like to claim some kind of high-minded, ethical reason for cutting out most dairy from my diet, but the truth is I've just gotten kind of sensitive to it in my old age (though it doesn't bother me a bit not to be contributing to the dairy/cattle/veal industry either). I won't lie to you, Fellini's white pizza it was not (that is kind of a high bar to compare oneself to though). And it took a couple of bites to get over the cognitive dissonance -- the tofu looks an awful lot like ricotta without actually tasting that much like ricotta -- but once I did I really rather liked it. The walnuts were Kristen's idea and were a brilliant addition ... a textural contrast with the softness of the tofu or whatever.
I made Mark Bittman's pizza dough recipe (previously, with 2 cups bread flour + 1 cup wheat flour this time), and Isa's tofu ricotta, below. Pop it into a 500 degree oven for about 9 minutes.
PPK Tofu Ricotta
14oz package extra firm tofu
1 clove garlic minced
2 tsp lemon juice
two heavy pinches salt
pinch of black pepper
2 tsp olive oil
1/4 cup nutritional yeast
Slice the tofu and squeeze out as much of the moisture as you can (within reason). Put it in a bowl with the garlic, lemon juice, salt, and pepper and smash it with your hands for a few minutes, until it's the texture of ricotta. Add the olive oil and nutch and stir with a fork.
14oz package extra firm tofu
1 clove garlic minced
2 tsp lemon juice
two heavy pinches salt
pinch of black pepper
2 tsp olive oil
1/4 cup nutritional yeast
Slice the tofu and squeeze out as much of the moisture as you can (within reason). Put it in a bowl with the garlic, lemon juice, salt, and pepper and smash it with your hands for a few minutes, until it's the texture of ricotta. Add the olive oil and nutch and stir with a fork.
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