Here’s a lovely, light pizza that’s perfect for a springtime meal.

　　

Ingredients

makes 6 slices

　　12 asparagus spears

　　4 to 5 ounces baby spinach

　　One 12.3-ounce package firm silken tofu

　　1 teaspoon salt

　　One 12-to 14-inch good-quality pizza crust

　　1/3 cup oil-cured sun-dried tomatoes, cut into strips

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Trim about an inch from the bottom of the asparagus spears. Scrape the bottom halves if you like, though if they are very slender, this won’t be necessary. Cut the spears into 1-inch pieces.

　　

Step 3

Steam the asparagus with a little water in a covered skillet or Dutch oven until bright green and just barely tender-crisp, about 3 minutes.

　　

Step 4

Add the spinach and cover; steam until just wilted, about a minute. Drain the asparagus and spinach well.

　　

Step 5

Puree the tofu with the salt in a food processor or with an immersion blender in its container.

　　

Step 6

Place the crust on a baking sheet or a pizza stone. Spread the tofu puree evenly over the crust with a baking spatula.

　　

Step 7

Scatter the asparagus and spinach evenly over the surface of the pizza, followed by the sun-dried tomatoes. Bake for 12 to 15 minutes, until the crust is golden. Cut into 6 slices and serve.

　　

Menu Suggestions

Step 8

As with many pizzas, a basic bountiful salad of greens, tomatoes, peppers, cucumbers, and carrots goes well with this.

　　

Step 9

If you’d like a heartier salad with this, choose one based on beans. Here are a few possibilities: Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185), Black Bean, Mango, and Avocado Salad (page 186), or Chickpea and Carrot Salad with Parsley and Olives (page 190).

　　

Step 10

See the menu with Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs (page 32).

　　

nutrition information

Step 11

(per slice)

　　

Step 12

Calories: 262

　　

Step 13

Total Fat: 5g

　　

Step 14

Protein: 12.5g

　　

Step 15

Carbohydrates: 40g

　　

Step 16

Fiber: 2g

　　

Step 17

Sodium: 685mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).