Orange Ginger Tofu & Broccoli Pizzetta

Pizzetta layered with seared tofu, broccoli, red pepper, mozzarella, and orange ginger garlic sauce

Prep Time: 8 to 10 minutes, plus 4 hours for pressing of tofu Cook time: 12 to 15 minutes Yield: 4 servings; 1 pizzetta each

8 ounces of firm tofu
1 cup small broccoli florets
4 whole-wheat flatbreads, approximately 4-inch x8-inch or whole-grain pocketless Greek pita or whole-grain naan
½ cup prepared Chinese ginger & garlic sauce
1 cup part-skim shredded mozzarella cheese
6 Tablespoons diced red peppers

Heat oil in a saute pan over medium-high heat. Add onions. Saute for 3 to 5 minutes or until translucent.
Add ½ cup water, brown sugar, low sodium soy sauce, garlic powder, ground ginger, crushed red pepper flakes, and orange juice. Stir to combine.
Combine 1 Tablespoon water with cornstarch until smooth. Drizzle the slurry into the sauce. Whisk until dissolved. Bring to a boil. Reduce heat, and simmer for 5 minutes or until thickened. Cool before using.

1. Press tofu for 4 hours or overnight to remove excess liquid under refrigeration. Slice pressed tofu into ¼-inch planks. Coat hot non-stick skillet with cooking oil spray, and place tofu planks. Sear for 2 to 3 minutes on each side or until golden brown. Then, dice and cool before using.
2. Blanch broccoli for 1 to 2 minutes or until bright green. Shock in an ice bath. Drain well.
3. Preheat the convection oven to 350 degrees Fahrenheit (or standard oven to 400 degrees Fahrenheit).
4. Evenly spread 2 Tablespoons Chinese ginger and garlic sauce to ¼-inch from the edge of each flatbread.
5. In order, evenly top with:
-1/3 cup diced seared tofu
-1/4 cup shredded cheese
-1/4 cup broccoli florets
-1 ½ Tablespoons diced red peppers
-1 Tablespoon Chinese ginger and garlic sauce.
NOTE: Do not pile ingredients in the center; concentrate on spreading them towards the outside edges.
6. Place in preheated oven. Bake for 10 to 12 minutes or until cheese is melted and bubbly.
7. Cut as desired. Enjoy immediately!