|Title:||Long Run Pizza Bread|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
8 oz firm tofu
2 T light miso (yellow or white)
3 T nutritional yeast
1 t lemon juice or apple cider vinegar
1 can (6 oz.) tomato paste
1 t onion powder
1/2 t garlic powder
1 t Italian seasoning
1 t sea salt
1/4 c water
1/2 t crushed red pepper - optional
1 loaf bread - fresh or day-old
1 1/2 c chopped fresh spinach
3/4 c chopped sundried tomatoes
3/4 c chopped kalamata olives
|Directions:||To make the tofu "feta", drain and lightly squeeze the water from the tofu. In a small bowl, combine tofu with miso, nutritional yeast and lemon juice or vinegar and mash with a potato masher or wooden spoon until they are thoroughly mixed and form a feta-like consistency. Set aside while you make the sauce.
In a small bowl, combine the tomato paste, onion powder, garlic powder, Italian seasoning, salt and water, and mix well. Add the crushed red pepper if you like a spicier sauce. Set aside.
Slice the bread into 1/2- to 1-inch slices.
Preheat the oven or toaster oven to 425F. To assemble the pizza, spread a thin layer of sauce on each piece of sliced bread. Next, add a small amount of the spinach, followed by the tomatoes and olives. Last, crumble the tofu "feta" on top. Bake 10 to 12 minutes, until the bottom of the bread and the toppings are very lightly browned. Leftovers can be cooled to room temperature, placed in small plastic bags, and refrigerated overnight for the next long run or lunch.
|Makes:||4 to 6 servings|