Healthy Vegan Breakfast Pizza

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This week I’m making a healthier version of one of my childhood favorites. But instead of the artery-clogging meat, cheese, and eggs, I’m using a tofu scramble. Check out the video on YouTube to see how I make it and get the full, printable recipe below!

Healthy Vegan Breakfast Pizza
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Healthy Vegan Breakfast Pizza

Course: Breakfast, MainCuisine: Vegan, Oil-FreeDifficulty: Easy
Servings

2-4

servings
Prep time

1

hour 
Cooking time

35

minutes

Ingredients

  • Tofu Scramble

  • 1 block medium, firm, or extra firm tofu

  • 1 cup chopped colored bell peppers

  • 4 ounces mushrooms, chopped (half of a standard 8 ounce container)

  • 1 red onion, chopped

  • 2 cups mixed greens, chopped (spinach, kale, etc)

  • 1 teaspoon turmeric

  • ½ teaspoon dried sage

  • ½ teaspoon paprika

  • ½ teaspoon cumin

  • ½ teaspoon garlic powder

  • ¼ teaspoon black pepper

  • ¼ teaspoon dried rosemary

  • 2 tablespoon nutritional yeast

  • Cheesy Sauce

  • 1 can low- or no-sodium great northern beans, drained and rinsed

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ¼ teaspoon smoked paprika

  • ¼ teaspoon turmeric

  • ¼ teaspoon black pepper

  • ½ cup nutritional yeast

  • 1 tablespoon cashew powder (or small handful of cashews, soaked)

  • 1 tablespoon dijon mustard (salt-free if you can find it)

  • 1 tablespoon apple cider vinegar

  • ½ cup water

  • Pizza

  • Prepared tofu scramble

  • Prepared cheesy sauce

  • Your favorite pizza crust*

Directions

  • Prepare your favorite pizza crust recipe, or use a store bought crust you like. If making your own crust, you can prepare the other ingredients while you wait for the dough to rise.
  • For the tofu scramble, water sauté the onions and mushrooms until they start to brown, about 5 minutes. Add bell peppers and cook a few more minutes. Add splashes of water as needed to prevent sticking. Add the greens and stir to wilt.
  • Gently squeeze the water out of the tofu, but no need to press ahead of time. Then break the tofu apart into chunks that resemble scrambled eggs. Add the spices and stir to combine. Add another splash of water, cover, and continue to cook for about 5 minutes to allow the flavors to come together. Once finished, set aside.
  • Preheat oven to 400 degrees Fahrenheit.
  • Meanwhile, dump the cheesy sauce ingredients into a food processor or high-powered blender. Blend until smooth. Set aside.
  • Finish preparing your crust, or take your store bought crust, and place on a pizza stone or sheet pan. If using an oil-free crust be sure to use parchment.
  • Spread a very thin layer of the cheesy sauce over the crust, top with tofu scramble, and then drizzle or dollop as much of the cheesy sauce on top as you like. You will probably have a little bit of tofu scramble and cheesy sauce leftover, depending on how large your crust is.*
  • Bake the pizza for about 20 minutes or until the crust is cooked all the way through (or if using store-bought bake as long as suggested on package). Enjoy!

Notes

  • Prep time will be about 60 minutes if you make your own pizza dough, I suggest Dillon’s SOS-free recipe from Well Your World. But you can cut your prep time down to about 20 minutes or so if you use a premade crust such as the Plantstrong (formerly Engine 2) whole wheat pizza crust.
  • If you do have leftover tofu and sauce, enjoy these together in a breakfast burrito, or use the cheesy sauce on top of potatoes, tacos, or nachos.