MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tofu Pepperoni
Categories: Sausages, Vegetarian
Yield: 1 Batch

MMMMM----------------------------TOFU---------------------------------
16 oz Block extra firm tofu
2 tb Olive oil
2 ts Liquid smoke
1 ts Sun-dried tomatoes

MMMMM-------------------------SEASONINGS------------------------------
2 ts Ground black pepper
1 ts Mustard seed
1 ts Fennel seed; slightly
-crushed
1/2 ts Crushed red pepper
1/2 ts Anise seed
1 ts Garlic powder
2 1/2 ts Paprika
1 ts Sea salt

Tip: You can mix up a big batch of the seasoning and store it in a
cool, dry place. It can be used on fries and chips too!

Pre-heat oven to 400 degrees F (200 C).

Press the tofu to squeeze out the excess liquid. 10 to 15 minutes
wrapped in a clean towel with something heavy on top should do it.

Cut the tofu into cubes and add to a food processor along with the
liquid smoke, sun-dried tomatoes, and seasoning ingredients. Combine
until smoothe. Scrape down the sides as needed.

Sample and adjust seasonings as desired.

Line a baking sheet with parchment paper. Spread the mixture on top.
Place a second sheet of parchment paper over the mixture and use a
rolling pin or just your hands to spread the mixture into a thin
layer, about a fourth of an inch thick.

Brush the olive oil on top of the mixture.

Bake at 400 degrees F for 25 minutes.

You could use a circle-shaped cookie cutter to cut out pepperonis,
but I just slice the cooked sheet into squares with a pizza cutter.

How to use:

Use the pepperonis to top a pizza, and bake for another 10 to 15
minutes.

You can also crisp these up in a toaster oven or microwave by cooking
for a couple minutes. They go well on salad this way.

Refrigerate for up to four days, or freeze for up to a month.

Recipe FROM: <gemini://gemini.locrian.zone/recipes/tofu_pepperoni.gmi>

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