Vegan Pepperoni

• Vegan
• Gluten free

• Produce

  • 2 tsp Garlic powder

• Refrigerated

  • 10 oz Tofu, extra firm

• Baking & Spices

  • 1/4 tsp Anise, ground
  • 2 tsp Coconut sugar
  • 1 tsp Fennel seeds
  • 2 tsp Mustard seeds, ground
  • 2 tsp Paprika, smoked
  • 2 tsp Red pepper flakes
  • 1 tsp Sea salt and ground black pepper

• Oils & Vinegars

  • 1 Cooking spray or olive oil

Found on minimalistbaker.com

Description

Ingredients

• 10 ounces (283 g) extra firm tofu (organic when possible)
• 1 - 1.5 tsp each sea salt and ground black pepper
• 2-3 tsp crushed red pepper flakes (depending on preferred heat level)
• 2 tsp ground mustard seeds
• 1 tsp fennel seeds, lightly crushed
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp coconut sugar
• 1/4 tsp ground anise
• optional: 1 tsp A1 or liquid smoke
• Cooking spray or olive oil for baking

Directions

• Wrap tofu in a clean towel and set something heavy on top - like a cast iron skillet - to press out liquid for 10-15 minutes. Also preheat oven to 400 degrees F (204 C).
• Once pressed, cube tofu and add to a food processor along with sea salt, black pepper, red pepper flake, ground mustard, fennel seeds, smoked paprika, garlic powder, coconut sugar, ground anise, and A1 sauce (optional). Mix/pulse to combine, scraping down sides as needed.
• Sample and adjust seasonings as needed, adding more salt for saltiness, red pepper flake for heat, paprika for smokiness, or coconut sugar for sweetness.
• Transfer the mixture to a parchment-lined baking sheet. Lay a sheet of plastic wrap or parchment paper on top and use your hands to spread into a uniformly thin layer about 1/4th - 1/8th inch thick (see photo). The more even the layer is, the more evenly it will bake. Spritz with a little nonstick spray or gently brush with a bit of oil to help it crisp up.
• Bake at 400 degrees for 25 minutes, or until golden brown and slightly dried out. Then use a small or medium circular cookie cutter to cut out “pepperonis” (see photo). Feel free to keep the scrap pieces as well! Theyre just not as pretty.
• At this point, the pepperonis are ready to add to a pizza where they should bake at least another 10-15 minutes. Time accordingly based on how long your crust takes to bake. Youll know theyre ready when theyre deep red in color and slightly crisp to the touch.
• If you dont want to add them to a pizza right away, simply let them cool, cover and refrigerate (up to 4 days) or freeze (up to 1 month) for later use. If frozen, let thaw slightly before adding to the pizza to bake.

Nutrition