Can I Imagine These Tofu Pizza Buns
Tofu puffs are my favorite form of tofu. They are pre-fried, chewy and crunchy, with a honeycomb interior that soaks up sauces like a dream. They are also quite hollow inside, making them a good vehicle for various things – in this case, pizza sauce and mozzarella cheese.
Even as a big fan of flaky tofu, I was blown away by how well a fried soybean slice replaced the usual crumbly crust. They were crunchy, yes, but also deliciously chewy, which I can only describe as “very fun”. And, as someone who has been lifting very heavy things and trying to get these results , every extra protein helps, and they are a good substitute if you’re trying to cut down on carbs. (They also passed the Official Pizza Test: They burned the shit out of their mouths.)
Making a flaky tofu pizza roll is incredibly easy, if a little messy. To begin, you need to mix a batch of toppings using a ratio of two parts shredded mozzarella to one part pizza sauce by volume. I used 1 cup cheese and 1/2 cup sauce and ended up making 2 packs of puff tofu (about 40 layers).
After you have prepared the filling, you need to fill the puffs. Lay them on the most stable side and make a small cross at the top with a very sharp knife, being careful not to pierce the entire puff and come out the other end.
Take a teaspoon of the filling and shove it into the puff with clean fingers. It’s going to be a little rough and I’m sorry about that, but it really is the easiest way to stuff a puff. Continue adding the filling until the puff is full, then sprinkle some more mozza on top.
Cook the puff rolls at 350℉ until the tops are browned and bubbling. I used an air fryer and everything took three minutes. (When I made the second batch with chilled filling, it took five minutes.) The oven will take a little longer, so start checking at the five-minute mark and remove them once they’re browned on top.
Eat your pizza rolls right away if you want to experience the true sensation of melted cheese in your mouth, or wait a few minutes for them to cool. I like to serve them with an extra dipping pizza sauce, although garlic sauce would be nice too.