frank’s red hot tofu pizza


This pizza is our guilty pleasure; it gets made multiple times throughout the year. We normally cook on the fly and don’t often make the same thing twice but this pizza has been a constant in our kitchen and the recipe has never changed. This pizza is inspired by hot wings, which are delicious, but off limits for vegetarians. We found a way to prepare the tofu that is so sinfully delicious you will forget all about going out for hot wings and make this alternative instead. Through many trials, we have found that this pizza is best made with a friend, one person in charge of the tofu and the other in charge of everything else. It also tastes better being able to dig into dinner with good food and a great friend.

Makes 1 Large Pizza
pizza dough*
1/3 cup tablespoons olive oil
3 cloves of garlic, minced
¼ cup red onion, diced
1 ½ cups all purpose flour
1 teaspoon freshly cracked pepper
1 teaspoon cayenne
1 egg
½ cup of milk
1 container extra firm tofu
8 oz. fresh mozzarella, sliced
¼ cup celery, chopped
1 tablespoon of ranch dressing, to drizzle
2 tablespoons blue cheese crumbles
1/3-1/2 cup Frank’s Red Hot

Slice the tofu into ½ inch slices and press the excess water out of the tofu by placing the slices between two towels and covering with a flat, heavy object. Let the tofu press for about 20 minutes.

Preheat the oven to 375° F

Roll out the pizza dough to desired thickness and shape, we think this pizza tastes best with a thinner crust.

In a small bowl, mix together 3 tablespoons of olive oil and garlic. Set aside until you are ready to assemble the pizza.

Prepare the dredge for the tofu by mixing the egg and milk in one bowl and the flour, pepper and cayenne in another.


Cut the tofu into ½ inch squares and begin to dredge the tofu. Dip the tofu first in the egg mixture, then in the flour. Be sure to cover each square completely with both the egg and flour mixture. Shake off any excess flour and place on a large plate.

Heat a large skillet to medium-high heat with the remaining olive oil. Carefully add the tofu and fry for 5-7 minutes. Be sure to rotate the tofu to form a golden brown coating without burning.

When the tofu is golden brown, turn the heat to high, and slowly pour in the Frank’s Red Hot. Toss the tofu in the sauce to ensure an even coating and reduce the heat to medium. Keep the tofu at medium heat for 2 minutes, constantly tossing. The sauce should reduce nicely and create a thick coating on the tofu squares. Remove from heat.

Evenly coat the pizza crust with the garlic and olive oil mixture. Sprinkle on the red onions. Next top with tofu, you may need to use a fork, and then add the mozzarella slices.

Bake the pizza for 20-25 minutes until the crust is cooked and the cheese is bubbly.

Remove the pizza from the oven and top with celery slices, blue cheese and drizzle with ranch dressing and any additional Frank’s Red Hot you may want to add.

Viola, that’s it! Now time to dig in!


*yeast free pizza dough
Makes 1 Large Pizza
2 1/2 c. flour
2 3/4 tsp. baking powder
1 tsp. salt
1 tbsp. oil
¾ c. water

In a large bowl mix together the dry ingredients. Slowly stir in the water and oil and continue stirring until a ball is formed.

The dough should be soft, but not sticky. If it is too stiff, slowly add more water until it is at the correct consistency.

Knead the dough on a floured surface for 3-4 minutes.

If you are not using the dough immediately, cover the dough in cling-wrap and store in the fridge for up to a day.

When you are ready to use, roll out the dough to the desired thickness and size.


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