Buffalo Tempeh Chunk Pizza
1/3 cup margarine, melted (I use Earth Balance)
1/2 cup hot sauce (I like Frank's)
1 (8 ounce) package tempeh, crumbled
2 teaspoons olive oil
pizza dough (enough for one 12-14" thin crust pie)
1 1/2 cups mozzarella style "cheese", shredded
1 (12 ounce) box silken tofu (I used firm)
1 small clove garlic, finely minced
dried or fresh dill (finely chopped if fresh), to taste
apple cider vinegar, to taste
umeboshi plum vinegar, to taste
tahini, to taste
salt, to taste
water, if needed
1. Preheat oven to 450 degrees F. In a small bowl, whisk together the earth balance and hot sauce. Place tempeh in a small pan and add water until almost covered. bring this to a boil over medium high heat, and cook until most of the water is absorbed/evaporated, about 10-15 minutes. Drain the tempeh for a minute or two, then return it to the pan with the olive oil over medium heat.
2. Fry the tempeh, stirring only occasionally, until it browns nicely. I was too impatient to let it get a nice crispy outer texture, but it would be really good that way. When done, turn off the heat and add a few tablespoons of the hot sauce mixture and stir to evenly coat everything. Set aside.
3. For dressing, place all ingredients in a food processor and blend until smooth. Thin with water, if desired. Roll out your pizza dough and brush the edges with a little olive oil. Brush the interior of the dough with a thin layer of the hot sauce mixture. sprinkle the grated “cheese” on top of this, followed by the crumbled tempeh.
3. Drizzle some more of the hot sauce over the top – as much as you like – and then dot the pie with little dabs of the bleu-soy dressing. Bake until desired doneness. In my oven, it takes ten minutes or less on a pizza stone. Your oven might be different.
Source of recipe: I wrote this recipe.