Switch things up for your next taco night, with this scrumptious vegan taco pizza! Piled with hearty refried beans, zesty tofu crumbles, creamy cashew queso, and your favorite taco toppings.
- 1 pound pizza dough (store-bought or homemade)
- 3 tablespoons olive oil, divided
- 2 tablespoons cornmeal (optional), as needed
- 1 medium onion, diced
- 1 (14 ounce or 400 gram) package extra-firm tofu, drained and pressed
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon dried oregano
- 1 cup tomato sauce
- 2 tablespoons soy sauce
- 2 tablespoons hot sauce (optional), or to taste
- Salt and pepper, to taste
- 2 cups vegan refried beans (homemade or from a can)
- ¼ cup cashew queso (or as needed)
- Toppings of choice, such as shredded lettuce, diced tomatoes, black olives, salsa, avocado, and/or tortilla chips/strips*
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Preheat the oven to 425°F. If you have a pizza stone, place it into the oven to preheat. Otherwise, lightly oil a baking sheet.
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Roll the pizza dough into a 12 to 14 inch circle and brush the top with 2 tablespoons of olive oil. Optionally, sprinkle the edges with cornmeal.
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Carefully transfer your pizza dough to your baking sheet or pizza stone. Bake the crust until browned and puffy, about 16 to 18 minutes.
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While the pizza dough bakes, make the tofu taco meat. Start by heating up a tablespoon of oil in a large skillet over medium heat.
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Add the onion to the skillet and cook it for about 5 minutes, stirring frequently, until soft and translucent.
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Crumble the tofu into the skillet and cook it with the onion, flipping it occasionally and using a spatula to break up any large chunks, until it begins to dry up and crisp in spots, about 5 minutes.
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Add the garlic, cumin, ancho chile powder, and oregano to the skillet. Cook everything for about a minute, until very fragrant.
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Stir in the tomato sauce, soy sauce, and hot sauce. Bring the mixture to a simmer and let it cook until the sauce thickens slightly, about 5 minutes.
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Remove the skillet from heat and season the tofu mixture with salt and pepper to taste.
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When the crust has finished baking, spread the refried beans evenly over it, then evenly distribute the tofu taco meat over the beans. Drizzle everything with cashew queso, then sprinkle with toppings of choice.
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Slice and serve.
*To make your own tortilla strips, slice a few corn tortillas into strips, brush both sides with oil, sprinkle with salt, and then bake them in a 400°F oven until browned and crispy (about 8 minutes).