You may have heard me bellyaching over the past few weeks about my lack of an operational kitchen. With renovations that seem interminable, I’ve been eating takeout and preparing only the most basic of meals. I don’t ordinarily eat a lot of frozen prepared foods, but I thought this would be a good opportunity to check out the ever-expanding frozen vegan pizza scene.
Tofurky, specializing in meatless meats and other vegetarian food products for almost 30 years, also makes a Pepperoni Pizza and a Gluten-Free Pesto Supreme.
Daiya, founded in 2008, is a dairy alternative food company that’s recently expanded to offer items like cheesecake, cream cheese style spreads, and cheezy mac. Their other pizza flavors include Pizza Bianca, Cheese Lover’s Margherita, Fire-Roasted Vegetable and Mushroom & Roasted Garlic.
I cooked both according to package instructions for 12 minutes directly on the oven’s wire racks. Daiya suggests a higher cooking temperature of 475F, but despite that, the Tofurky crust (cooked at 420F) was crispier throughout. I preferred Tofurky’s more traditional wheat crust, but Daiya’s gluten free crust is better than any other gluten-free pizza crust I’ve had.
The Beyond Meat sausage atop the Daiya pizza was flavorful and had that recognizable crumbly texture. Tofurky, which uses its own tofu-based Italian sausage was more like small chunks. I preferred the Daiya pizza sausage both for its stronger flavor and because it stayed more moist during the cooking process. But you get more sausage coverage on the Tofurky which is nice.
The Daiya pizza features their namesake cheese shreds which have a distinct flavor I always enjoy on quesadillas, tofu scrambles and other cheesey dishes. Since they’re a non-dairy cheese company, their pie is, not surprisingly, much more cheesey than the Tofurky. But I do like how the Tofurky cheese is very oozy and melty and envelopes the other ingredients.
The Daiya pizza sauce is slightly sweeter and the Tofurky sauce more savory. I personally tend to lean toward savory, but both sauces are bright and tie everything together nicely.
The Daiya pizza contains mushrooms, bell peppers and red onion, a combination I love. The Tofurky, which is is topped with far more vegetables, includes zucchini, tomatoes, red onion, bell peppers, and poblano peppers. The fire-roasting process (evidenced by the black marks on some of the veggies) brings out the flavor.
When I reach for frozen foods, I have convenience on my mind, not necessarily nutrition. But I thought the topic was worth mentioning. As is typical for frozen foods, the pizzas list a substantial number of ingredients. Given the absence of animal products, both are cholesterol free. Daiya is a bit higher in calories, fat, and sodium. Tofurky comes in higher in protein, Vitamin A and Vitamin C.
The Daiya pizza is heavier on the sauce and cheese, and the Tofurky pizza offers more sausage and vegetables. Depending on what you prefer, that can help you decide.
I’m a longtime fan of Daiya cheeses and am thrilled they’re expanding into new products like vegan pizza. If you’re gluten-free and soy free, and like a cheesier pizza, the Daiya Supreme Pizza is a no brainer.
I admire Tofurky’s long-time contributions to the vegetarian and vegan food landscape and am excited how they’re expanding into comfort foods like pot pies, pockets and gourmet sausages. Their crust and veggie-centric vegan pizza toppings are super satisfying and reminds me of the traditional pizzas I loved growing up. Also a win!
Have you tried either of these? Have another favorite vegan pizza brand? Share in the comments below!