Lunch & Dinner

Mexican Shredded Tofu Pizzas

Name: Mexican Shredded Tofu Pizzas
Ingredients: 1 block firm tofu, shredded; 3 tbsp Mexican seasoning; 2 tbsp paprika powder; 1 tbsp onion powder; 1 tbsp garlic powder; 1–2 ripe avocados; Juice of 1 lemon or lime; Salt to taste; Optional: chopped coriander or chili flakes; 1 tbsp olive oil; 1 cup shredded Brussels sprouts; ½ onion, finely chopped; 2 cloves garlic, minced; Salt to taste; 2 tomatoes, finely chopped; ½ onion, finely chopped; 2 tbsp chopped coriander; Juice of ½ lemon or lime; Salt to taste; Hemp flatbread base or tortillas

Crispy spiced shredded tofu on a flatbread base with guacamole, Brussels sprouts and pico de gallo.

Prep: 20 min
Bake tofu: 30 min*
Makes: 4 pizzas (est.)

Ingredients

For the shredded tofu

1 block firm tofu, shredded
3 tbsp Mexican seasoning
2 tbsp paprika powder
1 tbsp onion powder
1 tbsp garlic powder

For the guacamole

1–2 ripe avocados
Juice of 1 lemon or lime
Salt to taste
Optional: chopped coriander or chili flakes

For the sautéed Brussels sprouts

1 tbsp olive oil
1 cup shredded Brussels sprouts
½ onion, finely chopped
2 cloves garlic, minced
Salt to taste

For the pico de gallo

2 tomatoes, finely chopped
½ onion, finely chopped
2 tbsp chopped coriander
Juice of ½ lemon or lime
Salt to taste

For the base

Hemp flatbread base or tortillas

Nutrition

Per pizza (1/4 of batch), estimated

Calories: 450 kcal
Protein: 24.6 g
Carbohydrates: 41.9 g
Fat: 24.3 g
Fibre: 11.4 g

Method

1
Preheat oven to 210°C. Toss shredded tofu with spices, spread on a tray, and bake for ~30 minutes until crispy.
2
Mash avocado with lemon juice and salt to make the guacamole.
3
Mix all pico ingredients and let sit for a few minutes.
4
Heat oil, sauté onion and garlic, then add Brussels sprouts and cook until tender.
5
Prepare your base (cook flatbread or warm tortillas until crisp).
6
Spread guacamole on the base, add Brussels sprouts, then crispy tofu.
7
Top with pico de gallo and serve immediately.

Radhika’s Tip

Best served fresh while the base is crisp.
Add jalapeños or hot sauce for extra heat.
Components can be prepped separately for quick assembly later.
Shredded tofu is an easy way to distribute protein across every bite. Add beans, corn, peppers or cabbage for more fibre and finish with avocado or a yogurt-style topping instead of piling on extra cheese.

Notes

Nutrition basis: Estimated yield: 4 pizzas; 400 g tofu block, 1½ avocados ≈225 g and four 40 g flour tortillas. Mexican seasoning approximated with paprika; hemp bases differ. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.

* Cook vegetables and warm bases alongside.

Ingredients

For the shredded tofu

1 block firm tofu, shredded
3 tbsp Mexican seasoning
2 tbsp paprika powder
1 tbsp onion powder
1 tbsp garlic powder

For the guacamole

1–2 ripe avocados
Juice of 1 lemon or lime
Salt to taste
Optional: chopped coriander or chili flakes

For the sautéed Brussels sprouts

1 tbsp olive oil
1 cup shredded Brussels sprouts
½ onion, finely chopped
2 cloves garlic, minced
Salt to taste

For the pico de gallo

2 tomatoes, finely chopped
½ onion, finely chopped
2 tbsp chopped coriander
Juice of ½ lemon or lime
Salt to taste

For the base

Hemp flatbread base or tortillas

Method

Preheat oven to 210°C. Toss shredded tofu with spices, spread on a tray, and bake for ~30 minutes until crispy.

Mash avocado with lemon juice and salt to make the guacamole.

Mix all pico ingredients and let sit for a few minutes.

Heat oil, sauté onion and garlic, then add Brussels sprouts and cook until tender.

Prepare your base (cook flatbread or warm tortillas until crisp).

Spread guacamole on the base, add Brussels sprouts, then crispy tofu.

Top with pico de gallo and serve immediately.

Radhika’s Tip

Best served fresh while the base is crisp.
Add jalapeños or hot sauce for extra heat.
Components can be prepped separately for quick assembly later.
Shredded tofu is an easy way to distribute protein across every bite. Add beans, corn, peppers or cabbage for more fibre and finish with avocado or a yogurt-style topping instead of piling on extra cheese.

Notes

* Cook vegetables and warm bases alongside.