Indulge in a tantalizing fusion of flavors with our delectable Tofu Kimchi Pizza. This innovative recipe combines the tangy zest of kimchi and the savory richness of tofu, creating a symphony of flavors that will delight your taste buds. With a crispy crust, a delectable filling, and an irresistible aroma, this pizza is sure to become a favorite.
In addition to the main recipe, we've also included variations to suit different dietary preferences and culinary desires. For those who prefer a vegan alternative, we offer a plant-based version that uses vegan cheese and dairy-free yogurt. Craving a gluten-free option? We've got you covered with a delightful recipe that utilizes a gluten-free crust. And for those who love experimenting with flavors, we present a mouthwatering kimchi cream sauce recipe that adds an extra layer of tangy goodness to your pizza.
Whether you're a seasoned pizza enthusiast or a curious culinary explorer, our Tofu Kimchi Pizza and its variations are sure to satisfy your cravings and leave you longing for more. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will tantalize your taste buds and leave you craving for more!
KIMCHI PIZZA WITH BACON
Our chopped challenge this week was spicy, pungent kimchi. To up its family-friendliness, we mellowed out the spice with pureed pear and put it on a pizza. Chopped Basket Ingredient: kimchi
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 pizzas
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees F and place a rack on the bottom shelf.
- Place 2 cups of the kimchi and the pear into the bowl of a food processor. Blend to a chunky puree.
- Drain the liquid from the remaining kimchi into the food processor, and then chop into bite-size pieces.
- Cook the bacon in a large saute pan over medium heat until crispy and most of the fat has rendered, 12 to 15 minutes.
- While the bacon is cooking, roll out the pizza dough. Cut a piece of parchment paper to fit the back of an inverted baking sheet. Place the baking sheet in the oven on the bottom shelf. Lightly dust the parchment with flour. Divide the dough in half, and then stretch or roll 1 piece of dough into an 11-inch round directly on the parchment paper.
- Once the bacon is crispy, use a slotted spoon to transfer half of the bacon to a paper-towel-lined plate to drain. Add the kimchi puree to the remaining bacon in the pan. Stir to combine. Bring to a boil over medium-high heat, and then reduce to a simmer. Simmer, uncovered, until slightly thickened, stirring occasionally, about 5 minutes. Stir in 1 teaspoon of the sesame oil. Season with salt and pepper.
- To assemble 1 pizza, spread half of the kimchi sauce on the dough, leaving a 1/2-inch border. Sprinkle half of both cheeses over the kimchi sauce. Spread half of the chopped kimchi over the cheese. Brush the crust with half of the remaining sesame oil and sprinkle with half of the sesame seeds.
- Carefully lift the parchment onto the heated baking sheet. Cook until the crust is golden brown and the cheese is bubbly, 8 to 12 minutes. Remove from the oven. Allow to cool on the baking sheet for 5 minutes before serving. Sprinkle with half of the reserved bacon and garnish with some sliced scallions.
- Repeat with the remaining ingredients to make 1 more pizza.
VEGGIE TOFU PIZZA
Top baked pizza crust with tofu and veggies to give you a cheesy dinner. Perfect if you love Asian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- In medium bowl, stir tofu, mushrooms, vinegar, oil and Italian seasoning. Cover and refrigerate at least 30 minutes.
- Meanwhile, move oven rack to lowest position. Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan. Bake about 10 minutes or just until edges are light golden brown.
- Spread pizza sauce over crust. Drain marinade from tofu and mushrooms, discarding marinade. Top sauce with tofu, mushrooms, tomatoes, bell pepper, onion and basil.
- Bake 10 minutes; sprinkle cheese over pizza. Bake about 10 minutes longer or until cheese is melted and crust is deep golden brown.
Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 6 g, TransFat 0 g
TOFU KIMCHI PIZZA (REALLY)
According to msn.com, Kimchi is one of the '10 top healthy food you should eat but don't.' Tofu pizza dough with kimchi and bacon topping - as bizarr as it sounds, the ingredients are surprisingly complementary to each other. (I usually don't put in bacon.) If you are not too fond of kimchi try some other toppings, but at the least, try the dough. It is very healthy.
Provided by Beanies mama
Categories Cheese
Time 2h15m
Yield 1 15 in pizza, 4 serving(s)
Number Of Ingredients 14
Steps:
- Sift dry ingredients (flour through salt) and set aside.
- Mix water and yeast and set aside for 5 min to proof.
- When yeast starts to get bubbly, mix in oil and the dry ingredient.
- Knead for about 10 minutes. The dough will be sticky.
- Cover and let it rise 2 hours or until doubled.
- Meanwhile, cook bacon and drain.
- Saute kimchi 3-5 mintutes and mix with bacon.
- When the dough is ready, roll it out on lightly floured surface.
- Put the dough on a baking pan.
- Brush with olive oil and layer kimchi, cheese, green onion, and pepper.
- Preheat oven at 350 and let it rest for 30 minutes.
- Bake for 15-18 minutes.
RICE BOWLS WITH TOFU AND KIMCHI
They key to a really standout grain or rice bowl meal is to mix up different textures, temperatures and flavors. Try combining raw and cooked elements along with mild and bold flavors. In this recipe, the tofu is glazed with a lightly sweet mixture which offsets the freshness of cucumbers and bell peppers and the sharp garlicky flavor of kimchee.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan.
- Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes.
- Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.
- Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt.
- Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.
Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 469 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 17 grams, Sugar 6 grams
Tips:
- Use a variety of vegetables. This will add flavor and texture to your pizza. Some good choices include bell peppers, onions, mushrooms, and spinach.
- Don't be afraid to experiment with different toppings. Tofu kimchi pizza is a versatile dish that can be customized to your liking. Some popular toppings include cheese, bacon, and pineapple.
- Make sure your pizza is cooked through before serving. The tofu should be firm and the cheese should be melted.
- Serve your pizza hot and fresh. This is when it will taste the best.
Conclusion:
Tofu kimchi pizza is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover tofu and kimchi, and it is also a healthy and affordable meal. So next time you are looking for a new pizza recipe to try, give tofu kimchi pizza a try. You won't be disappointed!
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