Tofu Pizza Bites

By: www.DrFuhrman.com

by 20 members

G - BOMBS

Category: Burgers, Pizza, Wraps and Chips

Tags: Kid-Friendly Diabetes Reversal Quick and Easy

Baked tofu substitutes for the crust in this easy, kid-friendly pizza. Pair it with a simple salad or vegetable.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (16)

Serves 2

Ingredients

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1 12-ounce package extra firm tofu

1 cup low sodium or no-salt-added pasta sauce

2 tablespoons tomato paste

1 teaspoon garlic powder

1 teaspoon onion powder

Instructions:

Cut tofu into thin slices and place on a wire rack.

Mix the spices with the tomato paste and tomato sauce and spread over the tofu. Bake in a 325 degree F oven for 30 minutes or until tofu is yellowed and firm. Tofu can also be baked at 150-200 degrees F for 3-4 hours.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 2

Per Serving:

Calories 181
Protein 15 g
Carbohydrates 19 g
Sugars 11 g
Total Fat 5.2 g
Saturated Fat 0.8 g
Cholesterol 2.6 mg
Sodium 157 mg
Fiber 3.5 g
Beta-Carotene 645 ug
Vitamin C 6 mg
Calcium 99 mg
Iron 3.6 mg
Folate 20 ug
Magnesium 78 mg
Potassium 864 mg
Zinc 1.5 mg
Selenium 2.8 ug

My Rating:
(click on a star to select your rating)

HollyU

11/30/2023 09:05 PM

Rated this recipe:

We've made this 3 times now. It's one of my sons (20) fav ways to eat tofu. First time we had it as a snack & made the recipe for 2 people. I didn't use all the sauce as I thought it was too much but it decreased to half the amount while cooking so piled up the sauce the last 2 times. Also, I did bake the tofu for 10 min each side as Giddaca suggested above before placing sauce & other toppings on as I found the tofu to still be very wet even though I pressed it. I found it took longer to bake than the 30 min, lowered temp after 30 min & baked for another 30min at 250. I also added 1 tsp of an italian herb blend to the sauce the 3rd time baking. If I'm using the toaster oven I will make 1 pack of tofu, if I'm heating up the whole oven, I'll make 2 packages of tofu & they fit on standard size cookie sheet 1 tray. I also use a silpat mat so this could explain why my tofu is still moist.

I'm going to keep experimenting & try cooking at the lower temp for longer to help prevent accrylimides & also try using the dehydrator (I just purchase one but haven't used it yet.)

I'm also going to try & bake this on a pizza stone...constant experimenting over here, lol!

I'll keep you all posted :) Nov. 30, 2023 Holly

Daffolter

01/13/2023 11:48 PM

Rated this recipe:

Made this today for the first time and loved it! Will be a regular from now on. Added 1 sliced olive per 'pizza' and a little bit of cheese. It didn't cause much of a spike in BG.

NOTE: I pressed the tofu for 20 minutes first which sped up the cooking time

This comment was last edited on 01/13/2023 11:49 PM

tigerlover400

07/26/2022 08:36 PM

Rated this recipe: (no rating)

It's important to choose organic tofu because most soybeans in the US are genetically modified. What brand is organic?

aim4success

03/06/2021 07:50 PM

Rated this recipe:

HealthyMeredith

01/01/2021 10:49 PM

Rated this recipe:

Modification: added basil

Cook time: til crispy

Plus: fun to make, easy travel snack

This comment was last edited on 01/01/2021 10:49 PM

Laury

01/15/2020 04:46 PM

Rated this recipe:

Loved the pizza sauce! Tofu was just OK. I will keep the sauce recipe for vegan pizza on whole wheat pitas.

matfrazer

07/29/2018 04:49 PM

Rated this recipe: (no rating)

Great receipe, very tasty. At Saddlebrook, I thought I heard that Dr. Fuhrman say that he places the tofu bites into a dehumidifier to get them extra chewy. Has anyone tried that? How did it go? How long did you keep them in the dehumidifier. Thanks for the info. Mathew

Linda P. replies:

08/02/2018 01:49 PM

Rated this recipe: (no rating)

You can use a dehydrator. Slice the tofu very thin, sprnkle with your choice of salt-free seasoning and dehydrate at about 125 degrees F for 6 hours or until desired texture.

Giddaca

05/07/2018 09:59 PM

Rated this recipe: (no rating)

I made 3 packs of tofu for my family of 6. Baked the tofu on parchment paper first for 10 min on each side and then loaded it up with toppings and baked again for 5 min. They were well received by 5/6 of us.

This comment was last edited on 05/07/2018 10:00 PM

Froggie

01/05/2017 05:10 AM

Rated this recipe: (no rating)

I make this a lot except I add mushrooms and use diced tomatoes with a sprinkle of nutritional yeast and spinach. Mmmm...I am drooling just thinking about it! Thanks Doc!

SueMac61

10/23/2016 04:46 PM

Rated this recipe: (no rating)

Love this for lunch with a salad. First time I made the recipe I added a half slice of thin red onion and a big slice of mushroom. That took a long time to cook. Good but wasn't cooked enough. Now I water saute the onions and mushrooms first before adding to tofu and sauce. It is one of our favorite meals. Great to have on hand for a quick snack.

Sue3

03/31/2014 05:33 PM

Rated this recipe: (no rating)

I might try this made on a homemade pizza crust.

mrsjb1952

02/18/2013 07:52 PM

Rated this recipe:

This was the best way to eat tofu that I have ever had. I also added some veggie cheese and some Italian seasoning. This will be my go to lunch with a big salad. I put my strips on parchment paper and slide it on the rack. The bottoms of the slices were firm not browned but tasted great.

9th_element

04/01/2011 10:20 AM

Rated this recipe:

I also added a vegan cheese (Daiya) and mushrooms! I love it!!!!!!!!!!!! I just hate to clean the wire rack after I'm done. I eat it in a bowl with spoon. :P

Dokken

12/14/2009 08:43 AM

Rated this recipe:

I used tomato paste mixed with garlic powder, onion powder and dried basil. I love it warm or cold.

ggs

04/11/2007 07:51 PM

Rated this recipe:

My kids both ate this and it was a 5 min recipe to make. I added some vegan cheese on top for them and it made it a bit
tastier. We're 2 kids and 2 adults, I only had a little bit, but it didn't make enough. I'd use 2 blocks of tofu instead of only one. You could use it as snack next day, or put it on a salad.

AlohaMommy

02/20/2007 10:11 PM

Rated this recipe:

I made these for our family with a 3yo and they were a hit. Simple and easy to eat. I did have to cook them longer, almost double the time to get them firm enough to eat with little fingers.

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