Instead of pizza dough, this Japanese version of Tofu Pizza uses crispy pan-fried tofu as the ‘dough’ and topped with melted mozzarella cheese, mushrooms, tomato slices and basil leaves for a delicious tofu dish.
When the word “Tofu Pizza” is used in the U.S., it often refers to the healthy pizza dough made out of tofu. However, in Japan, we have this quick and easy tofu dish called Tofu Pizza (豆腐のピザ) which we use the tofu as the replacement of pizza dough.
Tofu plays a huge part in everyday Japanese food, and there are some creative and unique ways to enjoy tofu including tofu dessert, Tofu Blancmange. Tofu Pizza was one of my favorite tofu dishes growing up and if you like tofu, you’ll love this quick easy meal!
Watch How To Make Tofu Pizza
Delicious melted mozzarella cheese, mushroom, ham, and basil leaves on slices of crispy pan-fried tofu.
Ingredients for Tofu Pizza
For this dish, we will use a “firm” tofu. The key to firm tofu is to drain it very well so the water doesn’t come out when the dish is being cooked or after it’s cooked. You wouldn’t want soggy pizza, right?
The ingredients for toppings are all up to you. If you want to make it vegetarian or vegan, you can choose ingredients that work for your diet. For today’s recipe, I made a Tofu Pizza with things we already have in the refrigerator. Nothing fancy, just basic ingredients. Those of you who love bell pepper can cut in rounds, and the color will make this dish look really pretty, but I can’t digest bell pepper well so I skipped it for my recipe. 😀
Since pizza sauce is not a common condiment that we usually have in Japan, most people use ketchup to season. You can definitely substitute the ketchup with homemade or canned pizza sauce. If you like it to be spicy, add hot sauce or Sriracha sauce! My recipe here is the kids-friendly recipe as my family usually enjoys the food together right after we photograph for the blog.
Enjoy Tofu Pizza Anytime!
Since this dish only takes a bit of prep time and you can be creative with ingredients you already have in the fridge, it’s a really simple dish that you can enjoy for lunch, snack time, or dinner! I was surprised how much my family enjoyed it when I made it for them, especially my son since tofu is his favorite food. This tofu dish might be a bit unusual for you, but I hope you will give it a try and enjoy it as much as we do!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
- 1 block firm tofu
- 3 slices ham (skip for vegetarian)
- 2 mushrooms
- 1 tomato
- ¼ cup potato starch/cornstarch (can substitute it with flour)
- ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- freshly ground black pepper
- 2-3 Tbsp ketchup
- 2-4 leaves basil
- 1 cup mozzarella cheese
- parsley (for garnish, optional)
- Gather all the ingredients.
- Slice the tofu into halves and wrap with paper towel. Place a plate and a heavy object on top of the tofu and set aside for 15 minutes. This process will help tofu drain faster.
- Slice the ham into thin strips.
- Thinly slice the mushrooms and the tomato.
- Season the flour with ½ tsp salt and freshly ground black pepper and mix well. Coat all sides of the tofu with potato starch or flour. This step helps tofu retain the moisture.
- Heat oil over medium high heat in an oven-safe skillet (or regular non-stick frying pan). Cook the tofu until the bottom is crispy and golden brown. Flip and brown the other side. If your frying pan is not oven safe, transfer the tofu to a baking dish lined with parchment paper later on.
- Spread ketchup on top and place a slice of tomato and basil.
- Put the sliced ham and mushrooms on top.
- Sprinkle some cheese. You can place the pan in the oven and broil for 5-7 minutes, until the cheese has nicely melted. Serve immediately.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.