Vegan Pepperoni

Author: Minimalist Baker

Servings: 30 slices

Ingredients:

• 283.495 grams extra-firm tofu 

• 1 – 1 1/2 tsp sea salt  

• 1 – 1 1/2 tsp 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

• 1 tsp liquid smoke (optional)

• Cooking spray or olive oil for baking

Instructions:

1. 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 204 degrees Celsius.

2. 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 liquid smoke (optional). Mix/pulse to combine, scraping down sides as needed.

3. Sample and adjust seasonings as needed, adding more salt for saltiness, red pepper flake for heat, paprika for smokiness, or coconut sugar for sweetness.

4. Transfer the mixture to a parchment-lined baking sheet (or more baking sheets, as needed, if increasing batch size). 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. 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.

5. Bake at 204 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”. Feel free to keep the scrap pieces as well!

6. Let them cool, cover, and refrigerate (up to 4 days) or freeze (up to 1 month) for later use.