Vegan Breakfast Pizza



  • 1 (8oz) Hodo All-Day Egg Scramble

  • 1 12-inch par-baked pizza dough (gluten-free if needed)

  • 1/2 cup cherry tomatoes, sliced

  • Fresh basil, for serving

  • Red pepper flakes, for serving

Creamy Carrot “Cheese” Sauce

  • 1/2 cup raw cashews

  • 1 tablespoon extra virgin olive oil

  • 1/4 medium yellow onion, thinly sliced

  • 2 medium (1/4lb) carrots, peeled and sliced into ½-inch rounds

  • 2 large garlic cloves, peeled

  • 1/4 cup nutritional yeast

  • 1/2 teaspoon apple cider vinegar

  • 1/2 teaspoon kosher salt

  • 1/2 cup water, plus more for soaking and cooking

Tofu Bacon

  • 1/2 (10oz) block Hodo Extra Firm Tofu

  • 1/4 cup tamari sauce (or soy sauce)

  • 1 tablespoon maple syrup

  • 1 tablespoon liquid smoke

  • 1/4 teaspoon smoked paprika

  • 2 tablespoons extra virgin olive oil


  1. Marinate the tofu bacon. Thinly slice the tofu. In a small bowl, mix together the tamari, maple syrup, liquid smoke, smoked paprika. Nestle the tofu into the marinade.

  2. Prepare the creamy carrot cheese sauce. Put the raw cashews in a heat proof bowl and cover with boiling water.

  3. Heat the olive oil in a medium skillet over low heat and keep 1/2 cup water nearby. Add the onion to the skillet and cook, stirring, until the onion begins to caramelize. Stop stirring and increase the heat to medium-low. When a brown glaze has formed on the bottom of the skillet, pour 2 tablespoons of water into the pan to deglaze it, using a spatula to scrape up any brown bits and stirring them into the onion. Repeat this process for 10 minutes until the onions begin to caramelize. Add the carrots, garlic, and 1/4 cup water. Cover and cook for 15-20 minutes, until the carrots are soft when pierced with a fork.

  4. Transfer the cooked carrots, onions, and garlic to a blender. Drain and add the cashews, nutritional yeast, apple cider vinegar, and salt, followed by 1/2 cup water. Blend until completely smooth, scraping down the sides as needed. Set aside.

  5. Preheat the oven to 500°F. If using a pizza stone, preheat it in the oven.

  6. Fry the tofu bacon. Heat 2 tablespoons olive oil in a cast-iron skillet over medium heat. Working in batches, fry the tofu, flipping a few times with tongs, until it’s dark brown and crisp on both sides, taking care not to burn the tofu. Reduce the heat as needed. Transfer to a paper towel-lined plate to drain. Once cool, break into bite-sized pieces.

  7. Spread a layer of the creamy carrot cheese sauce over the par-baked crust. Crumble the all-day egg scramble over the top. Top with tomatoes and tofu bacon (Note: if your tofu bacon is already very dark, you can optionally add it after it bakes to keep it from burning). Bake for 6-8 minutes, until the crust is cooked through and toppings are heated.

    8. Top with fresh basil and red pepper flakes and serve warm.

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