Vegan Banh Mi Pizza

A culinary fusion of Italian and Vietnamese classics, this vegan Banh Mi Pizza is made with quick pickled cucumbers and carrots and seasoned tofu.

5 from 4 votes

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Prep Time: 20

Cook Time: 15

Marinating time: 1

Total Time: 1 35

Servings: people

Calories: 189kcal

Author: Sarah McMinn

Ingredients

1 Pizza Crust (homemade or store bought)

Creamy Banh Mi Sauce

¼ cup veganaise
2 teaspoon hoisin sauce
1 teaspoon soy sauce
1 teaspoon agave nectar

Pickled Vegetables

1 large carrot, cut into matchsticks
1 small cucumber, thinly sliced
½ cup rice vinegar
1 tablespoon granulated sugar
½ teaspoon salt

Marinated Tofu

8 ounces extra firm tofu, thinly sliced
2 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoon rice vinegar
2 tablespoon maple syrup
pinch of salt
1-2 teaspoon fresh grated ginger

Toppings

Fresh cilantro
Sriracha
Jalapeño peppers, diced

US Customary - Metric

Instructions

Prepare the tofu marinade in a large, shallow dish. Slice the tofu into ¼" slices and place it in the marinade so that it is completely submerged. Marinate the tofu for at least 1 hour.
Combine the ingredients for the pickled vegetables, submerging the carrots and cucumbers completely. Cover and refrigerate for 30 minutes.
Preheat the oven to 425F. Lightly brush the pizza dough with olive oil and bake on pizza stone for 12-15 minutes until lightly golden.
While the pizza crust is baking, heat the oil in a skillet and panfry the marinated tofu until darkened and crispy, about 5 minutes per side.
Whisk together the ingredients for the Creamy Banh Mi Sauce. Set aside.
Remove the crust from the oven. Cover in an even layer of sauce. Add pickled vegetables, pan-fried tofu, and remaining toppings.

Notes

Serving and Storing - Serve pizza fresh out of the oven. Store leftover pizza in an airtight container in the refrigerator 1-2 days. Gently reheat the pizza in the oven or on the stovetop before eating.

Nutrition