thai tofu pizza

In search of a simple-to-make yet delicious mid-week meal?  Thai Tofu Pizza slathered with a flavorful peanut sauce, an abundance of veggies and baked tofu is just the meal for you!

Thai Tofu Pizza ~vegan~

I’ve been super crunched on time this week lazy and used store-bought whole wheat dough.  But, if you’re feeling adventurous and motivated to make your own dough try these recipes:

Gluten Free Quinoa Pizza Crust

Best Basic Pizza Dough

I also used pre-made baked tofu from Whole Foods to save time and energy!

Confession:  Gloomy february days leave me with little motivation and being pregnant isn’t helping!  Luckily the whole family is on board we’ve been spending these snowy days in bed watching movies and snacking on crackers together.  Easy-to-make meals are essential in times like these!

Thai Tofu Pizza ~vegan~

thai tofu pizza
Prep time
Cook time
Total time
Serves 4
Recipe type: Main
Cuisine: Vegan
Serves: 4 servings
  • For the Peanut Sauce:
  • ½ cup all-natural creamy peanut butter
  • ⅔ cup full fat canned coconut milk
  • 2 tablespoons brown sugar
  • 2 tablespoons red curry paste
  • For the Pizza:
  • 1 whole wheat pizza dough
  • ½ red pepper, sliced
  • 1 carrot, julienne sliced
  • ½ small red onion, thinly sliced
  • 4 oz. baked tofu, cubed
  • 3 scallions, chopped
  1. For Peanut Sauce:
  2. In a small sauce pan over low heat whisk together peanut butter, coconut milk, brown sugar and red curry paste until well combined and creamy. Add sea salt if desired.
  3. For the Pizza:
  4. Preheat oven to 350 degrees.
  5. Flatten pizza dough on a lightly oiled cookie sheet or pizza stone. Evenly spread desired amount of peanut sauce onto dough. Add red peppers, carrots, red onions and baked tofu. Bake for 15-20 minutes or until crust is cooked through and golden. Remove from oven and top with chopped scallions. Enjoy!
Nutrition Information
Serving size: ¼ of pizza Calories: 469 Fat: 22 Carbohydrates: 64 Sugar: 12 Sodium: 307 Fiber: 11 Protein: 16

Thai Tofu Pizza ~vegan~

Serve with a side salad and dinner is on the table within 30 minutes!

Little effort without sacrificing taste!

chocolate peanut butter cream pie

Chocolate Peanut Butter Cream Pie

Chocolate Peanut Butter Cream Pie ~vegan~ Fluffy, silky and oh so decadent!

Fluffy, silky and decadent…um, yea!

No bake, few ingredients and simple to make…can it get any easier!?!

Back in the day my best friends and I would go to Friendly’s and get their mega Reese’s Pieces Sundae, remember those???  I can only imagine the ingredients used, I’m sure they were not the healthiest!  Here is something that’s even better tasting, and not so horrible for you!

chocolate peanut butter cream pie ~vegan~
Recipe type: Dessert
Cuisine: Vegan
  • 1 pound block of silken tofu (organic, Non-GMO, such as Nasoya)
  • ⅔ cup all natural peanut butter
  • ⅓ cup pure maple syrup
  • ½ teaspoon pure vanilla extract
  • ½ cup chocolate chips (I use Enjoy Life), melted
  • 1 cookie pie crust, homemade or pre-made (see recipes below!)
  • For the chocolate drizzle:
  • ½ cup chocolate chips
  • 1 tablespoon coconut oil
  1. Add tofu, peanut butter, maple syrup and vanilla to a food processor. Blend until whipped and creamy.
  2. Melt chocolate chips in a double boiler or microwave. Add melted chocolate to food processor and blend until well combined.
  3. Pour mixture into pie crust and place in refrigerator for 2-3 hours or until chilled.
  4. For chocolate drizzle sauce:
  5. Melt chocolate and coconut oil in a double boiler or microwave.
  6. Serve pie with chocolate drizzle (optional, but well recommended!)

Chocolate Peanut Butter Cream Pie ~vegan~ Fluffy, silky and oh so decadent!

I used a pre-made chocolate cookie crust…no judging!  Arrowhead Mills makes a vegan graham cracker crust and Mi-Del makes a gluten free chocolate cookie crust.  If you want to make your own, it’s simple!  All it takes is a sleeve of graham crackers of your choice, crushed and mixed with a few tablespoons of melted coconut oil or vegan butter.

Here are a few recipes to try:

Chocolate Covered Katie

About Food

~For a chocolate variation buy chocolate graham crackers or chocolate snap cookies~

You can even use nuts for a grain free chocolate cookie crust:

Minimalist Baker

DAMY Health

Chocolate Peanut Butter Cream Pie ~vegan~ Fluffy, silky and oh so decadent!

 Hope you have a wonderful weekend :)

mushroom and avocado breakfast burrito

Breakfast Burritos, just in time for Father’s Day!

Mushroom and Avocado Breakfast Burrito ~vegan~ Plus, high-protein vegan breakfast ideas!

Regardless of what diet you follow (paleo, raw, vegan, low carb, high carb, fruitarian, gluten free, acid-alkaline…you get the point!) breakfast is important!  Some do well with having a high-protein breakfast while others feel best with an easily digestible juice, it’s all about bio-individuality!  We all digest and absorb foods differently, it’s important to find what works best for you!

Personally, some days fruit or a smoothie is sufficient and other days I need more!  Eating a high-protein breakfast sets you up for the day by keeping you full for longer and preventing mid-morning slumps.

Here are some ideas for high-protein vegan breakfasts!

Cherry Almond Coconut Quinoa Porridge

Healthy Chia Waffles with nut butter

Overnight Oats

Veggie Loaded Avocado White Bean Salad on Toast

Feel Good Hearty Granola Bars

You can also try these mushroom and avocado breakfast burritos!!!

Mushroom and Avocado Breakfast Burrito ~vegan~ Plus, high-protein vegan breakfast ideas!

mushroom and avocado breakfast burrito with sriracha aioli
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4-6
  • 1 block of extra-firm tofu, pressed and crumbled
  • 1+ tablespoon extra virgin olive oil
  • 2 tablespoons braggs amino acids
  • 1 tablespoon toasted sesame seed oil
  • ½ tablespoon cumin
  • 1 carrot, shredded
  • 1 can black beans, rinsed and drained
  • 1 8 oz package mushrooms, sliced
  • 2 avocados, sliced
  • 4-6 whole wheat or gluten free tortillas
  • For the Sriracha Aioli:
  • 2 Tablespoons Vegenaise
  • spritz of fresh lemon juice
  • 1 teaspoon (or more depending on taste) Sriracha
  1. In a large skillet, heat olive oil over medium heat. Add tofu crumbles, bragg's amino acids, toasted sesame seed oil and cumin. Cook until tofu becomes golden, stirring occasionally. Add shredded carrot and black beans, cook until beans are heated. Remove from skillet and set aside.
  2. Add an extra drizzle of olive to skillet and warm over medium heat. Add mushrooms and a pinch of sea salt, sauté until mushrooms have released their moisture and start to turn a dark golden color, around 8-10 minutes.
  3. Meanwhile, in a small bowl whisk together vegenaise, lemon juice and sriracha.
  4. Warm tortillas on the stove top or in a microwave.
  5. To assemble burritos, add a scoop of the tofu/bean scramble, scoop of sautéed mushrooms, avocado slices and sriracha aioli. Roll and eat!

This recipe makes a large portion.  I like put left-over tofu scramble on salads for a quick and easy lunch!

Mushroom and Avocado Breakfast Burrito ~vegan~ Plus, high-protein vegan breakfast ideas!

Enjoy your protein energized day :)