Recipe

Vegan Thai Peanut Tofu no-chicken Pizza Topping Recipe
Ingredients
1 recipe GF Pizza Crust

Peanut Sauce:
1/2 cup natural peanut butter
1 tbsp or more fresh grated ginger
1 tsp. brown sugar
3 tbsp lemon juice
1tbsp. gf low sodium wheat-free tamari
1/2 cup to 1 cup water
salt to taste
smoked paprika (optional)

7 ounces tofu, pressed in towels for 30 minutes
peanut oil
salt

1/3 bunch broccoli, cleaned, florets cut in long spears
sprinkle of sesame oil
smoked paprika
salt
sprinkling of brown sugar

several large leaves of chard
a few drops of sesame oil
salt

Directions
Combine peanut sauce ingredients in a blender or food processor, and reserve.

Slice tofu into thin strips and saute in oil, salting lightly. When golden brown on both sides, remove from pan and slice tofu strip in half horizontally. Reserve.

Sprinkle broccoli with sesame oil and rub so evenly distributed through florets. Season with smoked paprika, salt, and brown sugar. Grill (or roast in oven on high heat) until you have lovely grill marks on both sides. Reserve.

Preheat oven to 425. Rinse and dry chard leaves, dribble a few drops of sesame oil and evenly distribute. Sprinkle a tiny amount of salt on them and place on a large cookie sheet. Roast chard leaves until done to your taste (can be dry and leaf-like or moist- depends on how you prefer!) Watch the oven carefully. When chard is done, remove and reserve.

Heat peanut sauce on stove until it thickens lightly.

Prepare pizza by spreading a layer of peanut sauce and topping with thinly sliced grilled broccoli, roasted chard, and fried tofu strips.
Bake on 425 for 10-20 minutes, depending on your pizza crust and how crunchy you like the crust. Sauce should thicken more on the pizza. Enjoy!