Vegan Pepperoni (Tofu)
Ingredients:
- 400 g (1 block) extra-firm tofu, pressed
- 60 ml (1/4 cup) tomato paste
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp) apple cider vinegar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp fennel seeds, crushed
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
Equipments:
- Mandoline slicer (optional, for even slices)
- Mixing bowl
- Baking sheet
- Parchment paper
Nutrition:
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Press the tofu well — the drier the tofu going in, the better it absorbs the marinade and crisps up in the oven.
Slice thin and even — aim for about 3mm thick slices so they cook through and crisp evenly, just like deli pepperoni.
Instructions:
- Press the tofu. Press the tofu for at least 15 minutes to remove excess moisture, then slice into very thin rounds or half-moons (about 3mm thick).
- Make the marinade. Whisk together the tomato paste, olive oil, soy sauce, maple syrup, vinegar, smoked paprika, garlic powder, onion powder, fennel seeds, oregano, red pepper flakes, black pepper, and cayenne (if using) in a bowl.
- Marinate the tofu. Toss the tofu slices in the marinade until fully coated. Let marinate for at least 15 minutes, or up to overnight in the fridge for deeper flavor.
- Bake. Preheat the oven to 375°F (190°C). Arrange the tofu slices in a single layer on a parchment-lined baking sheet. Bake for 18-20 minutes, flipping halfway, until the edges are slightly crisp and darkened.
- Cool and use. Let cool slightly before using on pizza, sandwiches, or straight as a snack. The edges crisp up further as they cool.
Common Mistakes: Slicing the tofu too thick — thick slices stay chewy instead of getting crisp edges; aim for about 3mm.
Storage: Store in an airtight container in the fridge for up to 5 days. Reheat in a dry skillet or the oven to re-crisp before using.
Swaps: Use liquid smoke (a few drops) in the marinade for an even smokier flavor. Pan-fry instead of baking for a quicker, chewier result.
Tips: Marinate overnight for the deepest flavor. A mandoline makes slicing the tofu thin and even much easier than a knife.
Extra-firm tofu — its dense texture holds up to thin slicing and gets satisfyingly chewy-crisp in the oven, mimicking the bite of real pepperoni.
Tomato paste — adds body, color, and a savory depth that forms the base of the marinade.
Smoked paprika — the key spice that gives this its signature smoky, cured-meat flavor.
Fennel seeds — a classic pepperoni spice that adds a subtle licorice-like warmth.
Apple cider vinegar — mimics the tang of cured, fermented meat.
Vegan Pepperoni (Tofu)
Ingredients:
- 400 g (1 block) extra-firm tofu, pressed
- 60 ml (1/4 cup) tomato paste
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp) apple cider vinegar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp fennel seeds, crushed
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
Equipments:
- Mandoline slicer (optional, for even slices)
- Mixing bowl
- Baking sheet
- Parchment paper
Features:
Why These Ingredients:
Extra-firm tofu — its dense texture holds up to thin slicing and gets satisfyingly chewy-crisp in the oven, mimicking the bite of real pepperoni.
Tomato paste — adds body, color, and a savory depth that forms the base of the marinade.
Smoked paprika — the key spice that gives this its signature smoky, cured-meat flavor.
Fennel seeds — a classic pepperoni spice that adds a subtle licorice-like warmth.
Apple cider vinegar — mimics the tang of cured, fermented meat.
Prep:
Press the tofu well — the drier the tofu going in, the better it absorbs the marinade and crisps up in the oven.
Slice thin and even — aim for about 3mm thick slices so they cook through and crisp evenly, just like deli pepperoni.
Instructions:
- Press the tofu. Press the tofu for at least 15 minutes to remove excess moisture, then slice into very thin rounds or half-moons (about 3mm thick).
- Make the marinade. Whisk together the tomato paste, olive oil, soy sauce, maple syrup, vinegar, smoked paprika, garlic powder, onion powder, fennel seeds, oregano, red pepper flakes, black pepper, and cayenne (if using) in a bowl.
- Marinate the tofu. Toss the tofu slices in the marinade until fully coated. Let marinate for at least 15 minutes, or up to overnight in the fridge for deeper flavor.
- Bake. Preheat the oven to 375°F (190°C). Arrange the tofu slices in a single layer on a parchment-lined baking sheet. Bake for 18-20 minutes, flipping halfway, until the edges are slightly crisp and darkened.
- Cool and use. Let cool slightly before using on pizza, sandwiches, or straight as a snack. The edges crisp up further as they cool.
