I’m not much of a super bowl person. In fact I can’t think of any sports that I want to sit down and watch. Don’t be mad though, I’m fine with the rest of the world hanging at super bowl parties while I’m shopping, or dining in peace and quiet.
I’ve recommitted myself to eating healthy and losing some weight, so pizza out isn’t on my plan, but making it at home is. A thin whole wheat crust from Whole Foods, low fat cheese (if any), and tons of veggies makes a pizza that is actually good for you.
BBQ Tofu Veggie Pizza
- 1 Whole Wheat pre-cooked pizza crust
- 1/2 recipe slow cooker bbq tofu (recipe below)
- 1/4 red onion, sliced
- 1/3 cup pineapple, chopped
- 1 cup bell peppers, sliced
- 1/4 bbq sauce
- 1/2 cup shredded cheddar (sub soy cheese or leave off)
Preheat oven to 350. Spread bbq sauce on crust and pile on the veggies, tofu and top with a sprinkling of cheese if you’d like. Cook on oven rack until cheese is melted. Veggies will still be a little crunchy and full of vitamins.
Slow Cooker BBQ Tofu
Press the tofu to get it firmer. To do this slice into fourths and wrap it in a towel (paper or dish towel) and sit a heavy pan on it for 15 – 20 minutes to press out the water. Unwrap and dice tofu. Put 1 cup of bbq sauce (I used Whole Foods citrus chipolte bbq sauce.) in slow cooker and mix in tofu. Cook on low 4 – 8 hours.
Use on pizza, in subs, or add to chili for extra protein.