Breakfast Pizza

I totally stole this idea from Whole Foods, because whenever I'm there in the morning they always have these amazing breakfast pizzas with scrambled eggs on top. Aside from the fact that crumbled tofu is commonly used as a vegan scrambled egg substitute, I am also stealing the tofu-on-a-pizza idea from Thai Pizza Cafe. Thai Pizza is a Thai restaurant in St. Louis where you can get all of your standard Americanized Thai fare in a bowl...and also on a pizza. I highly recommend it if you're ever in St. Louis but if not, enjoy this breakfast pizza instead.

Breakfast Pizza (serves 4)

1 package extra firm tofu
1 recipe pizza crust
1/2 recipe pesto
1 zucchini, chopped into small pieces
1/4-1/2 red onion, chopped
1/4 tsp. turmeric
1/4 cup nutritional yeast
1/2 tsp. seat salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
1/2 cup vegan mozzarella cheese shreds
1 avocado (optional)
1/4 cup chopped cilantro (optional)

Start by pressing the tofu. While it is pressing, preheat your oven to 350 F and start making the pizza crust. While it is rising, chop the zucchini and onions. Combine and set aside. Make the pesto if you have not done so already.

Roll out the pizza crust and bake for a few minutes. While it is baking, crumble the tofu into a bowl and combine with the turmeric, nutritional yeast, salt, garlic powder, and pepper. Set aside.

Layer on the pizza the pesto, tofu, zucchini/onion mix, and cheese.

Bake for 30 minutes and cool for a few minutes before slicing. Top with avocado and/or cilantro, if desired.