A couple weeks ago we were invited to a friend’s housewarming party and he ordered a Thai Tofu Curry Pizza and it was AMAZING. Cheese-less, simple and spicy with perfectly cooked tofu (a little crisp on the outside, soft on the inside). I couldn’t stop thinking about it and even though it was not gluten-free I figured I could try to make my own version that was. I really didn’t want to do a traditional gluten-free pizza crust because frankly, I’m really bored with them right now. They all taste like over glorified crackers to me and while it’s nice to have the option, I just wanted something different this time. I’ve made mini polenta pizza’s in the past so figured I could do it on a grander scale and it would add a nice layer of flavor to the dish.
If you follow my blog at all you may have noticed that I like my meals to be quick and easy so taking on this recipe was a bit out of my comfort zone. Not that it was difficult, there are just a lot of steps in the prep process. Definitely worth it though and it’s always good to push yourself a little, right?
This was my first attempt at making curry, I found a few different recipes online to get an idea of how to do it and then just sort of came up with my own version. I’m not the most intuitive person in the kitchen so it’s always a crapshoot if my experiments turn out or not, but wow, this curry tasted pretty frickin good! Now, I have no idea if this is remotely close to an authentic curry, after all I’m just a little white girl from So Cal, but it tasted very similar to curries I’ve had in Thai restaurants so to me that’s a win!
The rest of the process I just kind of made up as I went along (stepping outside that comfort zone again) which could have been disastrous but maybe this cooking thing is finally sinking into my brain because – wow…WOW…I think this may be the best thing I have ever made. EVER. I just want to invite everyone I know over to have some, it’s that good.
This is definitely not a pick up and eat with your hands kind of pizza, you have to fork and knife it but I can totally get past that because the flavors blew my mind. For reals. Of course, I could just be overwhelmed by the fact that I didn’t blow up the kitchen, but this pizza is definitely good.
1 PKG Firm Tofu $1.49
2 Cloves Garlic $.24
2 TBSP Olive Oil $.24
1 TSP Crushed Red Pepper Flakes $.10
2 TBPS Curry Powder $.38
1/2 TSP Salt $.01
2 TBSP Coconut Aminos $.55
1 1/4 CUP Coconut Milk $.62
1/2 TSP Lemon Juice $.05
2 PKG Prepared Polenta $3.98
1/4 Red Onion $.17
1 Roma Tomato $.54
1/2 CUP Basil $.62
What’s your favorite pizza? Any weird combinations you love?
Tofu Coconut Curry Polenta Pizza
By September 12, 2013Published:
Gluten-free polenta crust pizza topped with spicy coconut curry, tofu, red onion, basil & tomatoes.
- 2 TBSP Olive Oil
- 2 CLOVES Garlic Minced
- 2 TBSP Curry Powder
- 1 TSP Crushed Red Pepper
- 1 1/4 CUP Coconut Milk
- 2 TBSP Coconut Aminos
- 1/2 TSP Lemon juice
- 1/2 TSP Salt
- 1 PKG Firm Tofu
- 2 18 oz PKG Prepared Polenta
- 1/2 CUP Basil Chopped
- 1 Roma Tomato Thinly Sliced
- 1/4 Red Onion Thinly Sliced
- Heat 2 TBSP olive oil in a pan over medium heat. Add in 2 cloves of minced garlic, 1 TSP crushed red pepper and curry powder and sauté for about a minute.
- Add coconut milk, coconut aminos, salt & lemon juice to pan and bring to a boil. Cook for 2-3 minutes until sauce starts to thicken. Remove from heat and let cool for a few minutes.
- Drain tofu and slice into 1/2" rectangles. Squeeze out water using the tried & true paper towel method or if you're fancy, a tofu press.
- Place tofu slices in a casserole dish in an even layer and pour the curry over it. Cover and let marinate in fridge for at least an hour (more if possible).
- Heat oven to 375°. Lightly grease a foil lined cookie sheet.
- Empty polenta into a large bowl and mash up with a potato masher. Using your hands, smoosh polenta as evenly as possible into the cookie sheet forming your crust.
- Bake polenta for 15 minutes. Remove from oven and set aside.
- In a hot dry skillet, cook tofu slices for 5 minutes on each side until it's a little crispy on the outside. Remove from pan and slice into small triangles.
- Add basil to remaining curry sauce and pour onto polenta crust, spreading it over the entire thing.
- Top with tomatoes, onions and tofu then bake for 10 minutes.