You already know that I like (we like) tofu. And since pizzaiola cooking is one of our favorites, guess what… tofu pizzaiola style is one of the tofu recipes I make most often! 😄😉

Pizzaiola cooking, although usually associated with meat, we like with everything, with meat, fish, eggs, even with legumes and alternative products like tofu, but also with seitan and tempeh, although I use these less often. But everything can be made pizzaiola style, and we always like it and never tire of it. Is it the same for you?

And then it’s an extremely simple cooking method, besides being foolproof. Very often it saves my dinner, in all versions and with any food. Also because the “scarpetta” (bread mop), essential, gives that extra kick to everything (even tofu!).

Try it too; when you don’t know what to cook, pull out a pizzaiola, it always works! And if you’re among the tofu naysayers, try it with lots of tomato and lots of good oregano; the tofu flavors perfectly, my word. Just last night, I cooked it again, and all four of us would have had seconds if it hadn’t disappeared in a flash. Really good.

Today’s Light and Tasty Monday column offers you simple and quick second courses, and this is my proposal, a vegan second course with very low calories, simple to prepare, ready in half an hour, and delicious. In short, tofu pizzaiola style is light and tasty too! 😋

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If you like tofu too, like we do, here are three more ideas + the collection: 👇