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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 91.7
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 299.6 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 6.3 g

View full nutritional breakdown of Tofu Pepperoni calories by ingredient
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Tofu Pepperoni



Introduction

Using traditional seasonings for pepperoni and a fair amount of trial and error, we have discovered a close-enough-for-government-work vegetarian / vegan alternative to prefab "meatless pepperoni", which only has a measly two and a half servings per package.

I know some will want to cringe at the oil content, but, c'mahn, it's olive oil! When cooking with tofu, you really have to put some [fat] back into the works to get a good flavor and a decent amount of the oil will stay in the pan.

Prep time does not include the pressing time, the freezing and defrosting of the tofu, or the 6-8 hours of marinating because putting all of that into minutes would be absurd :p The reason for freezing and defrosting is that it produces a chewier, more "meaty" substance. Tofu can kept in the freezer for up to five months, so you can save time by cutting and freezing in advance.

Note: This turns out fairly spicy. If one is sensitive to spice or children are involved, halving the seasonings or omitting the black and red pepper will still produce a flavorful 'roni.
Using traditional seasonings for pepperoni and a fair amount of trial and error, we have discovered a close-enough-for-government-work vegetarian / vegan alternative to prefab "meatless pepperoni", which only has a measly two and a half servings per package.

I know some will want to cringe at the oil content, but, c'mahn, it's olive oil! When cooking with tofu, you really have to put some [fat] back into the works to get a good flavor and a decent amount of the oil will stay in the pan.

Prep time does not include the pressing time, the freezing and defrosting of the tofu, or the 6-8 hours of marinating because putting all of that into minutes would be absurd :p The reason for freezing and defrosting is that it produces a chewier, more "meaty" substance. Tofu can kept in the freezer for up to five months, so you can save time by cutting and freezing in advance.

Note: This turns out fairly spicy. If one is sensitive to spice or children are involved, halving the seasonings or omitting the black and red pepper will still produce a flavorful 'roni.

Number of Servings: 8

Ingredients

    1 block (14 oz.) extra firm tofu
    2 tbs. olive oil
    2 tsp. Liquid Smoke
    2 tsp. ground black pepper
    1 tsp. mustard seed
    1 tsp. fennel seed, slightly crushed
    1/2 tsp. crushed red pepper
    1/2 tsp. anise seed
    1 tsp. garlic powder
    1 1/2 tsp. paprika
    1 tsp. salt

Directions

Remove tofu from its container and rinse, shaking off excess water. Place a clean, absorbent, lint-free kitchen towel on a dinner plate; lay the tofu block on half of the towel and cover with the other half; place another dinner plate, upside down, on top; then top the whole stack off with a skillet or large book to press -- the weight expedites excess moisture removal. Allow to sit at room temperature for 15 minutes or so.

Cut the block into 1/8 - 1/4" thick (3 - 6 mm) squares (see pic for the preceding cuts) and freeze in a zipper bag, squeezing out as much air as possible without crushing the 'fu. I'd have to guess minimum freezing time is approximately 4 hours.

Defrost the tofu completely and drain off any liquid; move tofu to your marinating container of choice (reusing the zipper bag or transferring to a storage container with tightly sealing lid). Combine the oil, liquid smoke, and spices; mix well; then pour over tofu, tossing gently to coat. Refrigerate for 8 hours (overnight or up to 24 hours is fine), turning over occasionally to distribute marinade thoroughly.

Baking! Cover your baking sheet / pan (jellyroll would be preferable to contain oil) in crinkled foil -- the crinkling allows excess oil to escape underneath your 'roni -- and lay out tofu in a single layer. Bake at 350 for 60 minutes or until the surface of the tofu is somewhat firm to the touch.

Makes approximately 8 servings, give or take -- definitely enough for a 16" pie.

Baked tofuroni will keep for about a week in the refrigerator.

Number of Servings: 8

Recipe submitted by SparkPeople user RADIOISOTOPE.






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