30-Minute Thai Grilled Tofu Naan Pizza
A creative fusion pizza that transforms leftover Thai-style grilled tofu into an exciting flatbread topped with creamy peanut sauce, fresh vegetables, and melted mozzarella. The combination of savory peanut butter, soy sauce, and brown sugar creates a rich base that complements the protein-packed tofu and crisp vegetables. Perfect for casual dinners or when you want to reinvent leftovers into something special. Served alongside quickly sauteed snow peas and finished with sweet Thai chili sauce for an extra layer of flavor.
Ingredients
- ½ cup peanut butter, creamy
- 2 ½ Tbsp soy sauce, low-sodium
- 2 ½ Tbsp brown sugar
- 2 tsp lime juice
- 1 tsp sesame oil, toasted
- 1 tsp chili-garlic sauce
- 1 red bell pepper, thinly sliced
- 4 oz carrots
- 2 cloves shallots, chopped
- ¼ cup peanuts, chopped
- 2 cups Thai-style grilled tofu, chopped into bite-sized piecesregular grilled tofu1:1availability
season with soy sauce and sesame oil
- 3 Tbsp cilantro, chopped
- 4 rounds naanany flatbread1:1dietary
works with pita, lavash, or tortillas
- 5 oz fresh mozzarella cheese, thinly sliced
- sweet Thai chili sauce, store-bought for serving
- 1 Tbsp cooking oil
- 12 oz snow peassugar snap peas1:1availability
similar cooking time and texture
- ½ tsp chili-garlic sauce, for snow peas(optional)
Instructions
- 1
Heat oven to 425F and brush sheet pan with oil, using two pans if needed to avoid overlapping naan
- 2
Spread peanut sauce in thin layer over naan rounds
- 3
Top with chopped tofu, sliced bell peppers, carrots, and shallots, then add cheese slices
- 4
Bake until naan is golden brown and cheese melted, 8 to 10 minutes
- 5
Meanwhile, heat skillet with cooking oil over medium-high heat
- 6
Add snow peas with pinch of salt and saute until bright green and crisp-tender, 2 to 3 minutes
- 7
Toss snow peas with sesame oil and chili garlic sauce if using, season with salt
- 8
Remove pizzas from oven and top with chopped peanuts and cilantro
- 9
Serve with sweet chili sauce drizzled on top and snow peas on the side
Tips
Use two sheet pans if needed to prevent naan from overlapping, which ensures even browning and proper cheese melting.
Reserve extra peanut sauce for dipping the pizza slices - the rich, nutty flavor pairs perfectly with the crispy naan.
Don't overcook the snow peas; they should remain bright green and crisp-tender to provide textural contrast to the pizza.
Good to Know
Refrigerate leftover pizza up to 3 days. Reheat in 350F oven for 5-7 minutes to crisp naan.
Peanut sauce can be made 2 days ahead and refrigerated. Vegetables can be prepped day before.
Serve immediately while naan is crispy and cheese is melted. Provide extra sweet chili sauce on the side.
Common Mistakes
Don't overload naan with toppings to avoid soggy crust and uneven cooking.
Avoid overcooking snow peas to prevent them from becoming mushy and losing their vibrant color.
Substitutions
works with pita, lavash, or tortillas
season with soy sauce and sesame oil
FAQ
Can I make this without leftover tofu?
Yes, grill or pan-fry cubed firm tofu with soy sauce, sesame oil, and garlic until golden brown, about 8-10 minutes total cooking time.
What if I don't have naan bread?
Any flatbread works well - try pita, lavash, or even thick tortillas. Adjust cooking time as needed for different bread thickness.
How long will leftover pizza keep?
Store covered in refrigerator for up to 3 days. Reheat in 350F oven for 5-7 minutes to restore crispness to the bread.