PREP THE TOFU: Place your tofu in the freezer overnight. In the morning, take it out of the freezer and place it in the fridge to thaw. When the tofu is thawed (about 8 hours), squeeze the tofu gently over the sink to expel excess liquid. It should be pretty sturdy and spongey, but still handle with care so you don't break the tofu. Then, press the tofu like you normally would.

MARINATE THE TOFU: Gently tear the tofu into bite-sized pieces and add them to a medium mixing bowl. Mix all the ingredients for your marinade in a large measuring cup with a fork. Pour the marinade over the tofu pieces, using a rubber spatula to gently fold the marinade in with the tofu so all pieces are coated. Cover and place in the fridge for at least 30 minutes or overnight.

BREAD THE TOFU: Preheat your oven to 350F and line a large baking sheet with tin foil. Grab the marinated tofu from the fridge and slowly fold in the tapioca starch with a rubber spatula ¼ cup at a time, until every piece is coated. Do this gently, as you don’t want to break the tofu too much. Then, make your broth by mixing the hot water and bouillon until dissolved and repeat the same gentle folding process until all pieces are slightly wet. Finally, fold in the black pepper and the breadcrumbs ¼ cup at a time until all the pieces are coated.

BAKE THE TOFU: Spread these tofu pieces out on the baking sheet and place it in the oven. Bake for 15 minutes at 350F, stop to flip them, and bake another 15 minutes.

MAKE THE PIZZA: Turn the heat up to 450F on the oven and press your defrosted pizza dough into a large cast iron pan or roll it out to fit a parchment-lined baking sheet with a sprinkle of cornmeal. Spread pizza sauce, sprinkle with half the vegan mozzarella, add the tofu chicken (you will have leftovers depending on how big your pizza is), and finally sprinkle the rest of the vegan mozzarella on top.

BAKE THE PIZZA: If desired, brush the crust with olive oil and sprinkle with salt and garlic powder. Place the pizza in the oven and bake for 10-15 minutes until the crust is slightly golden. Let it cool 5-10 minutes before slicing and enjoy!