Do you guys ever get in that place where you just have a zillion things going on in every part of your life, and you can't seem to get any one little thing completed?? That's been me for a couple months now. Literally everything. I am struggling to finish my work by the end of each day (busy season!), I have a bunch of unfinished projects around the house, and I'm so close to paying off some important debts! It makes me twitchy; I'm not good with unfinished anything.
And cooking? Forget about photographing new recipes. Surprisingly, I have been tackling a couple new recipes here and there, but I most definitely haven't been photographing them or blogging about them. Mostly just the whole devouring them after a long day thing. That's OK, I always have a bunch of half finished posts waiting for me to get around to writing them up, which is where I pulled this yummy recipe from. This is actually originally from Pampered Chef, using a spice my mom bought me.
Tofu Mole Pizza
- Refrigerated pizza crust
- 2 cups tortilla chips
- 1 onion, diced
- 1-2 limes, juice
- 1 can tomato sauce, 8 oz
- 3 tbls mole spice
- 1 package extra firm tofu, pressed and diced
- 1/2-1 cup nutritional yeast, depending on preference
- 1 avocado, diced
- handful of chopped tomatoes
- handful of shredded romaine lettuce
Pre heat the oven to 450 degrees. Spread the pizza dough out on a cookie sheet and top with the crushed chips; bake for 8-10 min.
Meanwhile, combine the tomato sauce, lime juice, and mole sauce together. Add in the onions and tofu.
When the dough is done cooking, spread the tofu mixture evenly across the pizza and top with nutritional yeast to preference. I don't like a ton of this stuff, so I sprinkled lightly. You could also use vegan cheese. Bake another 8-10 minutes.
Now, while that's baking, you get down to the really important stuff: Mojitos.
They're fairly simple to make, assuming you have a muddler, even if its a free Bacardi Rum one you got from a sponsored night at the bar. Don't ask.
Ingredients (per drink)
- 1 lime
- 10 leaves of mint, more or less by preference
- 1 tsp sugar, more or less to taste
- White rum
- Club soda
Muddle the mint leaves with one quarter of the lime to release all the juices and oils.
Add 2 more lime wedges and some sugar and meddle some more!
Top the glass with ice and pour in the rum, topping off with some club soda. Stir everything together and drink up!
Meanwhile, your pizza should be done cooking by now. Sprinkle the avacodo, tomatoes, and extra red onion if prefered. Add the lettuce right before serving.
Now, enjoy this on your patio with the crisp mojitos!
This recipe would also be good with tempeh instead of tofu!