Tofu-Roni, Fresh Tomato and Portabello Pizza

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 213.5
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,435.8 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 11.0 g
  • Protein: 24.9 g

View full nutritional breakdown of Tofu-Roni, Fresh Tomato and Portabello Pizza calories by ingredient


Introduction

I love to use the leftover mushrooms and tomatoes in a side salad to go with this - it's a simple, fast fix to make when you're craving a thin-crust pizza but you're cooking for one. I don't use cheese due to allergy (and I don't think this needs it honestly!), but you can of course feel free. I love to use the leftover mushrooms and tomatoes in a side salad to go with this - it's a simple, fast fix to make when you're craving a thin-crust pizza but you're cooking for one. I don't use cheese due to allergy (and I don't think this needs it honestly!), but you can of course feel free.
Number of Servings: 1

Ingredients

    1 1/2 tbsp ketchup (or tomato paste if you have it on hand)
    1 tsp dried oregano
    pinch salt
    dash soy sauce (adds a depth of flavour)
    2 cloves garlic, pressed
    1 12" flour or brown rice tortilla (I use FlatOut wraps)
    1/2 large or 1 small portabello mushroom, thinly sliced (you can also use creminis)
    1/2 medium tomato, thinly sliced
    1 recipe Tofu-Roni (see http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1595271)

Directions

In a small dish, mix ketchup, oregano, salt, soy sauce and garlic. Set aside for a minimum of 30 minutes.
Preheat the oven to 375F and place the tortilla on a lightly greased or parchment-lined baking sheet.
Spread with the ketchup mixture and top with mushroom and tomato slices.
Place into the oven and bake 5 minutes, then add Tofu-Roni and return to oven for another 10 minutes.

Serving Size: Makes 1 personal pizza

Number of Servings: 1

Recipe submitted by SparkPeople user JO_JO_BA.