Vegan Mediterranean Pizza with Tofu Feta

Name: Vegan Mediterranean Pizza with Tofu Feta
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 14 oz (400 g) extra-firm tofu, drained, pressed for 10 minutes, and cut into ½-inch (1.25 cm) cubes; 3 tbsp (45 ml) fresh lemon juice; 1 tbsp (15 ml) red wine vinegar; 1 tbsp (17 g) white miso paste; 2 tbsp (30 ml) extra-virgin olive oil; 2 tbsp (10 g) nutritional yeast; 1 tsp (1 g) dried oregano; ½ tsp (1½ g) garlic powder; ½ tsp (3 g) fine sea salt; 1 cup (245 g) canned crushed tomatoes; 2 cloves (6 g) garlic cloves, finely grated or minced; 1 tbsp (15 ml) extra-virgin olive oil; ½ tsp (½ g) dried oregano; ¼ tsp (1½ g) fine sea salt; 16 oz (454 g) vegan pizza dough, divided into 2 equal balls (8 oz / 227 g each), at room temperature; 3 tbsp (24 g) all-purpose flour or fine cornmeal, for dusting; 1 tbsp (15 ml) extra-virgin olive oil, for brushing the crust edges; 1 cup (170 g) marinated artichoke hearts, drained, patted dry, and quartered; ½ cup (75 g) pitted Kalamata olives, halved; ⅓ cup (50 g) oil-packed sun-dried tomatoes, drained, patted dry, and thinly sliced; ½ small (50 g) red onion, very thinly sliced; ¼ cup (8 g) fresh basil leaves, torn, for finishing; red pepper flakes, to taste, for finishing (optional)

From the MyKitchenBank Kitchen

Two crisp-edged pizzas topped with garlicky tomato sauce, tangy lemon-oregano tofu feta, marinated artichokes, briny Kalamata olives and chewy sun-dried tomatoes. The tofu feta needs only a quick press and 30-minute marinade, and it browns slightly at the edges in the hot oven.

Prep: 30 min
Cook: 20 min
Wait: 40 min
Total: 1 hr 30 min
Makes: 2 twelve-inch pizzas (8 slices total)

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Ingredients

4 servings

For the tofu feta
14 oz (400 g) extra-firm tofu, drained, pressed for 10 minutes, and cut into ½-inch (1.25 cm) cubes
3 tbsp (45 ml) fresh lemon juice
1 tbsp (15 ml) red wine vinegar
1 tbsp (17 g) white miso paste
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (10 g) nutritional yeast
1 tsp (1 g) dried oregano
½ tsp (1.5 g) garlic powder
½ tsp (3 g) fine sea salt
For the sauce
1 cup (245 g) canned crushed tomatoes
2 cloves (6 g) garlic cloves, finely grated or minced
1 tbsp (15 ml) extra-virgin olive oil
½ tsp (0.5 g) dried oregano
¼ tsp (1.5 g) fine sea salt
For the pizzas
16 oz (454 g) vegan pizza dough, divided into 2 equal balls (8 oz / 227 g each), at room temperature
3 tbsp (24 g) all-purpose flour or fine cornmeal, for dusting
1 tbsp (15 ml) extra-virgin olive oil, for brushing the crust edges
1 cup (170 g) marinated artichoke hearts, drained, patted dry, and quartered
½ cup (75 g) pitted Kalamata olives, halved
⅓ cup (50 g) oil-packed sun-dried tomatoes, drained, patted dry, and thinly sliced
½ small (50 g) red onion, very thinly sliced
¼ cup (8 g) fresh basil leaves, torn, for finishing
red pepper flakes, to taste, for finishing (optional)

Equipment (6)

Baking stone or steel, or 2 heavy rimless/inverted baking sheets (about 12×17-inch / 30×43 cm)
Pizza peel or a sheet of parchment paper for sliding
Medium mixing bowl
Small bowl for the sauce
Clean kitchen towels or paper towels and a heavy pan or can for pressing tofu
Pizza cutter or sharp knife

Steps

Before you start

Take the pizza dough out of the fridge when you begin so it comes to room temperature (about 40 minutes); cold dough is stiff and shrinks back when stretched.
Check the dough label: some store-bought doughs contain dairy or honey. Choose one that is fully vegan.
Start the oven preheat first. It needs a full 45 minutes at 500°F (260°C) to heat a baking stone or steel properly.
Drain the artichokes, olives and sun-dried tomatoes well and pat them dry so the pizzas stay crisp rather than soggy.

1
Preheat oven and doughOven 500°F / 260°C
- Place a baking stone or steel on the middle rack (or turn a heavy baking sheet upside down on it).
- Preheat the oven to 500°F (260°C) for a full 45 minutes.
- Set the dough balls on a lightly floured plate, cover loosely with a towel, and leave at room temperature while you work.
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Ready when: Oven reads 500°F (260°C) and has held that temperature for at least 30 minutes before baking.
Tip: The oven preheats while you do the next steps, so start this first.
2
Press the tofu
- Wrap the block of tofu in a clean kitchen towel or several paper towels.
- Set a heavy pan or full can on top and press for 10 minutes.
- Unwrap and cut into ½-inch (1.25 cm) cubes.
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Ready when: The towel is damp and the tofu feels firm and slightly dry on the surface.
Tip: Press gently; heavy pressure can crumble the block.
3
Marinate the tofu feta
- In a medium bowl, whisk lemon juice, red wine vinegar, white miso, 2 tbsp olive oil, nutritional yeast, 1 tsp oregano, garlic powder and ½ tsp salt until the miso dissolves.
- Add the tofu cubes and fold gently to coat.
- Let sit at room temperature for 30 minutes, folding once halfway through.
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Ready when: Tofu looks evenly coated and slightly yellow-white, smelling bright and lemony.
Tip: Do not stir hard; you want chunky, feta-like pieces.
4
Mix the sauce
- In a small bowl, stir the crushed tomatoes, grated garlic, 1 tbsp olive oil, ½ tsp oregano and ¼ tsp salt.
- Taste and add a pinch more salt if the tomatoes are bland.
- The sauce is not cooked; it cooks on the pizza.
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Ready when: Sauce is thick and spoonable, not watery.
Tip: If the sauce looks watery, drain off a spoonful of liquid so the crust bakes crisp.
5
Prep the toppings
- Pat the artichokes, olives and sun-dried tomatoes dry with paper towels.
- Quarter the artichokes, halve the olives, thinly slice the sun-dried tomatoes and red onion.
- Divide each topping in half, one portion per pizza.
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Ready when: All toppings feel dry to the touch, not slick.
Tip: Wet toppings are the main cause of a soggy center.
6
Shape the first crust
- Dust a counter and parchment sheet (or peel) with flour or cornmeal.
- Press one dough ball into a disc, then stretch with your knuckles, rotating, to a 12-inch (30 cm) round with a slightly thicker rim.
- Transfer it onto the parchment or peel.
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Ready when: Dough is an even round about ⅛ inch (3 mm) thick in the center without holes.
Tip: If the dough springs back, cover it and rest 5 minutes, then try again.
7
Assemble the first pizza
- Spread about half the sauce (about ½ cup) over the dough, leaving a 1-inch (2.5 cm) border.
- Scatter half the onions, artichokes, olives and sun-dried tomatoes over the sauce.
- Lift half of the tofu feta out of the marinade with a slotted spoon, crumbling it over the top.
- Brush the rim with ½ tbsp olive oil.
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Ready when: Toppings are in a single, fairly even layer with the border clear.
Tip: Keep leftover marinade in the bowl; you will drizzle a little over the baked pizza.
8
Bake the first pizzaOven 500°F / 260°C
- Slide the pizza with its parchment onto the hot stone or steel.
- Bake at 500°F (260°C) for 8 to 10 minutes, until the crust is deep golden with some darker spots and the tofu edges are lightly browned.
- Remove and set on a rack or board.
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Ready when: Crust edge is deep golden brown, underside is crisp when lifted, and sauce is bubbling.
Tip: While it bakes, shape and top the second pizza so it goes in right away.
9
Shape and bake the secondOven 500°F / 260°C
- Repeat shaping and topping with the second dough ball and remaining sauce, vegetables, tofu and remaining ½ tbsp oil.
- Reheat the oven for a minute with the door closed, then bake at 500°F (260°C) for 8 to 10 minutes using the same visual cues.
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Ready when: Crust is deep golden with browned spots and bubbling sauce.
Tip: Keep the oven door shut as much as possible to hold the heat.
10
Finish and slice
- Scatter torn basil over both pizzas.
- Drizzle about 1 tsp of the leftover tofu marinade over each and sprinkle with red pepper flakes if you like.
- Let rest 2 minutes, then cut each into 4 slices with a pizza cutter and serve hot.
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Ready when: Slices cut cleanly and the crust stays crisp when lifted.
Tip: Resting briefly sets the sauce so toppings don't slide off.

Good to know

Tips

Use a hot stone or steel and a fully preheated oven for the crispest bottom crust.
Cut tofu in ½-inch cubes and fold gently; larger crumbles look and taste more like real feta.
Pat all jarred toppings dry and don't overload the pizza, which keeps the center crisp.
For extra crunch, brush the cooked crust edge with a little more olive oil right out of the oven.

Make ahead

Marinate the tofu feta up to 2 days ahead in an airtight container in the fridge; the flavor deepens. The sauce can be mixed up to 3 days ahead and refrigerated. Take the dough out 40 minutes before shaping.

Storage & reheating

Room temperature: up to 2 hours. Fridge: store cooled slices in an airtight container for up to 3 days. Freezer: wrap slices individually and freeze up to 2 months. Reheat slices in a 425°F (220°C) oven or a skillet over medium heat for 5 to 8 minutes (from frozen, 10 to 12 minutes) until the crust re-crisps.

Substitutions

white miso paste → 1 tsp extra fine sea salt plus 1 tsp more lemon juice. Miso adds savory depth; without it the feta will be milder and slightly less funky.
marinated artichoke hearts → Roasted red peppers or sliced zucchini. Pat dry well; roasted peppers add sweetness, zucchini a milder flavor.
vegan pizza dough → Vegan naan or flatbread rounds. Bake at 450°F (230°C) for 6 to 8 minutes; the crust will be thinner.
pitted Kalamata olives → Capers (2 tbsp, drained). Use fewer, as capers are saltier by weight.