| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Pizzas & ca, Tofu, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Lowfat tofu; (12 ounces) |
| 1 |
tb |
Vegetable oil; * |
| 1 |
tb |
Cayenne pepper |
| 1 |
ts |
Crushed red pepper |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Ground cumin |
| 1 |
|
Prepared Italian pizza crust; (12- or 16-ounce) |
| 1 1/2 |
c |
Nonfat pizza sauce |
| 2 |
|
Jars roasted red peppers; (7 ounces) drained |
| 3 |
c |
Nonfat mozzarella cheese; shredded |
INSTRUCTIONS
* Note that the oil is used in the marinade only, and that most of it will
be thrown away.
Preheat oven to 450° F. Crumble tofu into bowl. Add oil and all spices.
Mix. Marinate in refrigerator for at least 30 minutes. Place pizza crust on
baking sheet and spread with pizza sauce. Top with crumbled Cajun tofu, red
peppers and mozzarella cheese. Bake 8 to 12 minutes or until toppings are
heated throughout.
Yield: One pizza cut into 8 wedges. Serving size: 1 wedge. Per serving: 337
calories, 13 g fat, 4.5 g sat fat, 23 g protein, 34 g carbohydrate, 686 mg
sodium, 28 mg cholesterol.
Recipe by: Soyfoods USA, Vol. 3, No. 9
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Oct 17,
1998, converted by MM_Buster v2.0l.
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