I’ve been wanting to make Vegan Pepperoni for quite sometimes and I am glad I finally made it. Was it delicious? Yup. Am I going to make it again, hell yes!
This Vegan Pepperoni is easy to make and is considerably healthier than animal-based version. They’re also very low in fat and relatively high in protein.This salty and spicy pepperoni is the perfect topper for pizzas and calzones.
But I must point out that I can’t take any credit for this recipe as all the credit should go to Minimalist baker for creating this wonderful recipe.
DID YOU MAKE THIS RECIPE?
- 285g organic extra firm tofu
- 1 - 1.5 tsp each sea salt and ground black pepper
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons ground mustard seeds
- 1 teaspoon fennel seeds, lightly crushed
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons coconut sugar
- ¼ teaspoon ground anise
- 1 teaspoon liquid smoke
- Olive oil for baking
- preheat oven to 200 C / 400 F
- Wrap the tofu in a clean towel then set something heavy on top to press out liquid. Let it stand for 10-15 minutes.
- Once the tofu is ready, cut the tofu in chunks and add to a food processor along with rest of the ingredients but olive oil. Mix/pulse to combine. Using a spatula scrape down sides as needed. Adjust seasonings to your taste add more salt for saltiness, red pepper flake for heat, paprika for smokiness, or coconut sugar for sweetness.
- Transfer the mixture to a non-stick baking sheet. If you don’t have one, then use a parchment to line the baking sheet. Lay a sheet of plastic wrap on top and use your hands to spread into a uniformly thin layer. The more even the layer is, the more evenly it will bake.
- Once its evenly layered remove the plastic and brush with olive oil. Transfer to the oven and bake for 25 minutes, or until golden brown and slightly dried out. Then use a small or medium circular cookie cutter to cut out “pepperonis” (as shown in the photo).
- At this point, the pepperonis are ready to add to a pizza where they should bake at least another 10-15 minutes. Time accordingly based on how long your crust takes to bake. You'll know they're ready when they're deep red in color and slightly crisp to the touch.
- If you don't want to add them to a pizza right away, let them cool then cover and refrigerate for up to 4 days. Alternatively, you can freeze them up to 4 weeks for later use. When ready to use, simply, thaw them slightly before adding to the pizza.