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Well, she just came out with a cookbook full of all sorts of vegan deliciousness, and I decided to give her BBQ Pineapple Pizza recipe a whirl on Sunday, making a few alterations of my own, of course.
BBQ Pineapple Pizza
Adapted from recipe by Chloe Coscarelli
2 whole wheat pitas
2ish cups bbq sauce
7 oz slab of firm tofu
1/2 onion, sliced
2 cloves of garlic
1 tbsp olive oil
pineapple chunks (I didn't really measure, I just kept putting it on top until it looked like it evenly covered the top)
mozzarella cheese for sprinkling (this is optional. It removes the vegan label, but Jim sure enjoyed the addition)
Chef Chloe enlightened me to an amazing little tofu trick. If you wrap it in a paper towel, place it in a shallow dish and put something heavyish on top of it, the water will drain out and it will more effectively absorb the flavors around it. I would highly recommend doing this. I left it for about 10-15 minutes while I prepared other parts of the pizza.
Preheat oven to 350 degrees. Sautee onions and garlic in olive oil until they're soft. Set aside. Cut tofu into small squares. Coat tofu with 1/2 of the bbq sauce in a bowl. Transfer tofu to a greased baking sheet. Bake for about 45 minutes, turning pieces over a couple of times. Meanwhile, slather your pitas with the rest of the bbq sauce. Sprinkle with onion, pineapple and tofu (and cheese if you're using it). Turn the oven up to 400 degrees. Bake pizzas for about 10 minutes or until the pita gets a little crunchy.
Remove pizza from oven and sprinkle with cilantro.
It was pretty dern delicious, if you ask me. And even though it was covered with tofu, Jim ate all of his too.