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Korean Barbecue Pizza with Tofu and Maitake

Vegan pizza featuring Korean barbecue sauce, crumbled tofu and maitake mushrooms. Topped with a zesty kimchi and arugula salad.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr
Servings: 4 servings
Calories: 386 kcal
Course: Main Course

Ingredients

For the pizza:
  • 1 batch vegan pizza dough omit the Italian herbs; use ½ batch for one thin crust pizza or the full recipe for thick crust.
  • 1 tablespoon olive oil
  • 7 ounces maitake, aka hen of the woods, mushrooms, separated by hand
  • 8 ounces extra firm tofu, preferably sprouted extra firm (or super firm), drained
  • 2 cloves garlic, minced
  • pinch of sea salt
  • ½ cup prepared marinara sauce
For the bbq sauce:
  • ½ cup soy sauce NOTE: if making thin crust, reduce soy sauce to ⅓ cup
  • 2-3 cloves garlic, grated or minced
  • 1 tablespoon rice vinegar
  • 1-2 teaspoon Sriracha
  • 1 teaspoon ginger, freshly grated
  • 1 teaspoon toasted sesame oil
  • 2 tablespoon maple syrup or 3 tablespoon brown sugar
  • black pepper, to taste
  • 2 teaspoon red pepper flakes
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
For the kimchi salad:
  • 2 large handfuls arugula
  • ½ cup kimchi, including some of the juice

Instructions

    Cup of Yum
  1. Prepare dough. While dough is rising...
  2. If using a pizza stone, place in oven and preheat to 500 degrees. 
  3. In a small sauce pan, whisk together all ingredients for the barbecue sauce. Stirring frequently, cook sauce over medium heat until it begins to thicken. Set aside.
  4. Preheat a saute pan over medium heat. Add oil and mushrooms. Stirring occasionally, cook 2-3 minutes or until softened. Move mushrooms to a bowl and set aside.
  5. Crumble tofu into the hot pan. Stirring occasionally, cook until warmed through and dry. Add the garlic and a pinch of salt, and stir to incorporate. Remove from heat.
  6. On a lightly floured surface, press out dough into a 12 inch round. If you have a pizza peel, sprinkle it with flour or cornmeal as you normally would and place dough on the peel. If you don't have a peel, VERY carefully move the preheated pizza stone to the stovetop and place dough on stone. Work quickly through step #8.
  7. Spread approximately ¾ cup barbecue sauce and the ½ cup marinara on pizza, swirling together. Top with mushrooms and tofu mixture. 
  8. Bake thin crust pizza 15-18 minutes or thick crust pizza 20-25 minutes. Crust should become golden brown.
  9. Remove pizza from oven and let stand 10 minutes. While pizza rests, in a bowl combine the kimchi and arugula. Top pizza with the kimchi salad, slice, and serve.

Notes

  • Makes one 12 inch pizza. Leftovers can be refrigerated up to 5 days. Reheat as you would with any pizza.
  • Nutrition calculated for thin crust.
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Nutrition Information

Serving 1/4 pizza (thin crust) Calories 386kcal (19%) Carbohydrates 66g (22%) Protein 16g (32%) Fat 7g (11%) Saturated Fat 1g (5%) Trans Fat 0g Cholesterol 0mg (0%) Fiber 5g (20%) Sugar 17g (34%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 386

% Daily Value*

Serving 1/4 pizza (thin crust)
Calories 386kcal 19%
Carbohydrates 66g 22%
Protein 16g 32%
Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Fiber 5g 20%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.