Tofu Pepperoni
- 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
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.
Ingredients
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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
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.
Member Ratings For This Recipe
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PRACTICALNIH
