• Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
• Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
• Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
• Meanwhile, cook the rice according to package directions.
• In a skillet over medium heat, add the remaining oil. Once hot, pour in the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with salt and pepper and set aside.
• In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and coconut sugar.
• Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.

To make the dough:

• Pour warm water into the bowl of a 5-quart stand mixer.
• Stir in yeast, salt, sugar, and olive oil.
• Next mix in the flour and using the dough hook, knead on low for 5 minutes.
• Divide dough in half and shape into two balls. Cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.

To assemble and bake the pizza:

• Space two oven racks in upper third and lower third of oven. Preheat oven to 500 degrees.
• Dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to fill the entire sheet. Dough should be 1/8 inch thick with a thicker border. Repeat with remaining dough ball.
• Place ½ of the tomato sauce inside the rim of each pizza. Season with Kosher salt.
• Arrange the mozzarella slices evenly on top of the tomato puree on each pizza.
• Bake for 10-12 minutes, rearranging sheet pans for more even baking if needed. Remove and immediately scatter the basil leaves over the pizzas. Drizzle with olive oil, and sprinkle with sea salt. If using the pecorino Romano, sprinkle over pizza.

• Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
• Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
• Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with salt and pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
• If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
• Stir in lemon juice and spinach until it wilts.