Tofu Pepperoni

Name: Tofu Pepperoni Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 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

(1)

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 8

Ingredients

1 block (14 oz.) extra firm tofu2 tbs. olive oil2 tsp. Liquid Smoke2 tsp. ground black pepper1 tsp. mustard seed1 tsp. fennel seed, slightly crushed1/2 tsp. crushed red pepper1/2 tsp. anise seed1 tsp. garlic powder1 1/2 tsp. paprika1 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.

Servings Per Recipe: 8

Nutritional Info 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

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Member Reviews

PRACTICALNIH
Fabulous tofu, it tastes very similar to the real thing! It cooks well in the NuWave oven if I set it to 70% power for 45 minutes. - 10/14/15