Vegan Pepperoni

Wrap extra-firm tofu (10 oz) in a clean towel and set something heavy on top to press out liquid for 10-15 minutes. Preheat oven to 400 degrees F (204 C). Start 15m timer

Once pressed, cube the [extra-firm tofu] and add to a food processor along with sea salt (1.25 tsp), ground black pepper (1.25 tsp), crushed red pepper flakes (2.5 tsp), ground mustard seeds (2 tsp), fennel seeds (1 tsp), smoked paprika (2 tsp), garlic powder (2 tsp), coconut sugar (2 tsp), ground anise (0.25 tsp), and liquid smoke (1 tsp) (optional). Mix/pulse to combine, scraping down sides as needed.

Sample the mixture and adjust seasonings as needed, adding more [sea salt] for saltiness, [crushed red pepper flakes] for heat, [smoked paprika] for smokiness, or [coconut sugar] for sweetness.

Transfer the mixture to a parchment-lined baking sheet. Lay a sheet of plastic wrap or parchment paper on top and use your hands to spread into a uniformly thin layer about 0.25 - 0.125 inch thick. Spritz with a little [cooking spray] or gently brush with a bit of [olive oil] to help it crisp up.

Bake at 400 degrees F (204 C) for 25 minutes, or until golden brown and slightly dried out. Use a small or medium circular cookie cutter to cut out “pepperonis.” Keep scrap pieces if desired. Start 25m timer

The pepperonis are now ready to add to a pizza, where they should bake at least another 10-15 minutes. They are ready when deep red and slightly crisp. Start 15m timer

For later use, let the pepperonis cool, cover, and refrigerate (up to 4 days) or freeze (up to 1 month). If frozen, thaw slightly before adding to pizza.