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Tofu pepperoni

Ingredients

1 block (14-16oz) extra firm tofu
2 tablespoons olive oil
2 teaspoons liquid smoke
1 teaspoon sun-dried tomatoes

Seasoning ingredients

2 teaspoons ground black pepper
1 teaspoon mustard seed
1 teaspoon fennel seed, slightly crushed
½ teaspoon crushed red pepper
½ teaspoon anise seed
1 teaspoon garlic powder
2½ teaspoons paprika
1 teaspoon 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!

Instructions

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 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 blog story time

This recipe is modified from the following two recipes on the web:

Vegan Pepperoni on Minimalist Baker Recipes

Tofu Pepperoni Recipe on SparkRecipes

Quitting meat isn't as hard as people make it out to be. Most of the taste comes from how it's seasoned, anyway.