- Prep
- 35 min
- Cook
- 20 min
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 480 kcal
Quick summary
“This pizza-style sandwich combines crispy fermented dough filled with creamy tofu ricotta spread, seitan slices, arugula, and toasted pistachios. A substantial 100% plant-based meal with intense flavors and rich textures.”
What you need to know
- Pressing the tofu beforehand removes excess water, allowing for a dense, unctuous, and well-seasoned paste.
- Nutritional yeast and lemon juice give the tofu paste milky and salty notes similar to fresh ricotta.
- Baking the dough at a high temperature produces edges with golden bubbles while keeping the interior soft and flexible.
Ingredients
Main
- g All-purpose flour
- ml Warm water (37-40°C)
- g (1/2 sachet) Fermento biológico seco
- teaspoon Sugar or agave
- tablespoon Extra virgin olive oil
- teaspoon Salt
- g (pressed) Firm tofu
- tablespoons Nutritional yeast
- tablespoon Fresh lemon juice
- teaspoon Garlic powder
- teaspoon (or to taste) Salt
- Ground black pepper
- tablespoon Extra virgin olive oil
- tablespoons Water or unflavored plant-based milk
- g Sliced seitan-ham
- small bunch Fresh arugula
- g (drained and chopped) Sun-dried tomato in olive oil
- g (toasted and chopped) Shelled and unsalted pistachios
- (to drizzle) Extra virgin olive oil
- Ground black pepper
Instructions
Principal
- In a small bowl, combine the warm water, yeast, and sugar. Mix gently and let it rest for 5-10 minutes, until the mixture becomes foamy, indicating that the yeast is active.
- In a large bowl, add the wheat flour and salt. Make a hole in the center and pour the activated yeast mixture and the olive oil.
- Start mixing the ingredients with a spoon or spatula, from the center to the edges, until a homogeneous batter forms. Transfer the dough to a lightly floured surface.
- Knead the dough for about 5-7 minutes, until smooth, elastic, and pliable. If the dough is too sticky, add a little more flour, one teaspoon at a time.
- Form a ball with the dough, lightly grease the bowl with olive oil, place the dough, turn to grease all sides, and cover with a clean kitchen towel. Let rise in a warm place for 45-60 minutes, or until doubled in volume.
- Press the firm tofu to remove as much water as possible. This can be done by wrapping the tofu in paper towels and placing a weight on top for 15-20 minutes.
- In a food processor, add the pressed tofu, nutritional yeast, lemon juice, garlic powder, salt, black pepper, and olive oil.
- Pulse until a homogeneous and creamy mixture is obtained. Add the water or plant-based milk, one tablespoon at a time, until reaching the desired ricotta consistency. Prove e ajuste os temperos, se necessário. Set aside.
- Preheat the oven to 220°C (425°F) or prepare a hot griddle/sandwich press.
- After the dough has risen, transfer it to a lightly floured surface and divide into 4 equal portions.
- Open each portion of dough into an oval or rectangular shape, about 0.5 cm thick. You can use a rolling pin or stretch with your hands.
- Spread the creamy tofu-ricotta generously over half of each opened dough, leaving a small border. Add slices of seitan ham, chopped sun-dried tomatoes, and a few arugula leaves.
- Fold the other half of the dough over the filling, forming a half-moon or rectangular sandwich. Press the edges well to seal, preventing the filling from leaking.
- Transfer the pizza sandwiches to a baking sheet lined with parchment paper (if using the oven) or directly to a hot griddle.
- Bake in the oven for 15-10 minutes, or grill on the griddle/sandwich maker for 5-8 minutes on each side, until golden and the bread is cooked.
- Remove from the oven/griddle, drizzle with a thread of extra virgin olive oil, sprinkle with the chopped pistachios and a little more black pepper. Serve immediately.
Chef's tips
- Wrap the block of tofu in clean towels with a weight for 20 minutes to extract as much liquid as possible before processing.
- Brush the edges of the stretched dough with olive oil before baking to ensure a golden and shiny appearance.
- Fold the dough in half calzone-style right after baking or bake it open and fill it at assembly time to keep the arugula crispy.
Variations
- Add chopped black olives and fresh basil leaves to the filling along with the finely chopped sun-dried tomato.
- Brush olive oil with minced garlic and oregano over the crust of the hot dough before closing the sandwich.
- Add thin slices of red onion marinated in lemon to introduce a sharp acidic note to the creamy filling.
Substitutions
- The sliced seitan can be substituted with thin slices of portobello mushrooms or grilled zucchini slices.
- Chopped pistachios can be swapped for chopped toasted cashews or golden pine nuts.
- The dry active yeast can be substituted with 15 g of fresh yeast dissolved in warm water.
How to store
Store the baked dough and tofu ricotta in separate closed containers in the refrigerator for up to 4 days. Assemble the sandwiches right before serving to prevent the moisture from the spread from softening the bread.
Can it be frozen?
The raw dough can be frozen in individual discs for up to 2 months. The tofu paste and fresh greens do not respond well to freezing, as they release water and lose their original texture.
What to serve with
Serve with a side of rustic roasted potatoes with rosemary, a green leaf salad with balsamic vinegar, or a glass of iced mate tea with lemon.
Frequently asked questions
Can I use store-bought ready-made pizza dough?
Yes, fresh or pre-baked pizza dough discs can be used, reducing total time and facilitating preparation on busy routine days.
Is it better to serve the sandwich hot or cold?
The sandwich is excellent warm, with the freshly baked bread and the ricotta filling at a cool temperature, creating a very pleasant thermal contrast.
How to press tofu without breaking the block?
Wrap the firm tofu block in double sheets of paper towels or a clean kitchen towel and place a cutting board with a heavy can on top for about 20 minutes.
What gives the tofu paste its cheesy flavor?
The combination of nutritional yeast with fresh lemon juice and garlic powder mimics the umami profile and mild acidity characteristic of fermented cheeses.
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