Break the tofu into pieces and microwave for 3 minutes. Leave them alone for a while. Meanwhile, preheat your oven to 200°C.
Put the flour into a plastic bag. Remove any excess moisture from the tofu with kitchen paper and add into the bag with the mayonnaise.
Knead for about 3 minutes until the dough turns same consistency as your earlobe. It should be easy to remove from the plastic bag. If it is too sticky, add extra flour.
Divide the dough into 3 portions with a bench scraper. Line your working surface with baking paper and place the dough on top, then cover with another sheet of baking paper. Roll the dough out to your desired thinness with a rolling pin.
Remove the top sheet of baking paper and add the ○ ingredients. Bake in an oven preheated to 200°C for 12 minutes.
If you prefer a harder texture, turn down the temperature a little and bake for 15 minutes more.
Transfer onto a wire rack to cool.
For pizza: bake the base dough first for 10 minutes at 180°C. Then place the ingredients on top. Bake again for 5-8 minutes at 200°C. Please adjust the time and temperature depending on your oven.
This is the previous profile picture showing thin bread.
Story Behind this Recipe
I couldn't wait to eat thin bread!
Please adjust the flour amount depending on the moistness of the tofu after draining. It would be ideal if the amount of flour was 90% of the well-drained tofu weight plus a little extra. You can use whatever you want for toppings. If you prefer crispy thin bread, add extra flour and also extra mayonnaise or oil!