Italian Recipes (Most Popular)
Recipe from "New Italian Cooking," courtesy of chef Scott Conant of Scarpetta.
This is adapted from a recipe from Thornton Winery in Temecula California.
To see the recipe online with more directions - google Chappaquafarmersmarket.org - recipes
Don't let the calories scare you off... This is a super-thick / meal-y sauce! Don't add any salt - the canned sauce needs no additional sodium, and you'll get flavour from the Italian Seasoning! :) [Created 2009-11-14.]
This recipe comes from the 3 in 1 One-Dish/ Slow Cooker/ Casserole cook book. Vegetable broth is substituted for the beef broth in the original recipe.
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.
One difference, I used whole wheat bread cut into four equal pieces instead of ciabatta bread.