This tofu pepperoni is a delicious vegan swap for the classic pizza topping. It’s meaty, a little spicy, and loaded with flavor. This vegan pepperoni recipe is so easy to make and calls for simple ingredients. It’s a must-try if you’re looking for plant-based alternatives, like this vegan liquid mozzarella, which is another great swap that doesn’t use animal products.
Ingredients and Substitutions
Be sure to use extra firm tofu when making this pepperoni. Other softer types of tofu just don’t have the same meaty texture.
Beet juice gives this pepperoni its pink, meat-like appearance. You can’t taste the beet juice though because the spices overpower any beet flavor.
Soy sauce adds saltiness and a satisfying umami flavor to this pepperoni. You can substitute tamari if you prefer.
Paprika, ground fennel, garlic powder, chili flakes, and black pepper give this vegan pepperoni its traditional flavor. If you don’t have any ground fennel, you can substitute whole fennel seeds or anise seeds. And if you like your pepperoni on the spicier side, you can double the amount of chili flakes.
Step-by-Step Recipe Instructions
Add the beet juice, soy sauce, paprika, ground fennel, garlic powder, chili flakes, and black pepper to an airtight container with a tight fitting lid, then mix well.
Thinly sliced the tofu (about 1/8 to 1/4 inch thickness).
Use a 1 to 1 1/2-inch round cookie cutter to cut out circles from each slice (save any scraps to use in other dishes such as stir-fries or scrambles).
Add the tofu circles to the container with the marinade, close the lid tightly, then gently turn the container upside down a few times to distribute the marinade.
Place the container in the fridge for at least 1 hour, then preheat the oven to 350 degrees Fahrenheit. Place the marinated tofu circles in an even layer on a sheet pan lined with parchment paper.
Bake for 15 minutes.
Tofu Pepperoni Recipe
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 1/3 cup beet juice
- 3 tablespoons soy sauce (or substitute tamari)
- 1/2 teaspoon paprika
- 1/2 teaspoon ground fennel
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili flakes
- 1/4 teaspoon black pepper
- 1 block extra firm tofu (about 14 oz / 397g)
Instructions
- Add 1/3 cup beet juice, 3 tablespoons soy sauce, 1/2 teaspoon paprika, 1/2 teaspoon ground fennel, 1/2 teaspoon garlic powder, 1/4 teaspoon chili flakes, and 1/4 teaspoon black pepper to an airtight container with a tight fitting lid, then mix well.
- Thinly sliced 1 block extra firm tofu (about 1/8 to 1/4 inch thickness).
- Use a 1 to 1 1/2-inch round cookie cutter to cut out circles from each slice (save any scraps to use in other dishes such as stir-fries or scrambles).
- Add the tofu circles to the container with the marinade, close the lid tightly, then gently turn the container upside down a few times to distribute the marinade.
- Place the container in the fridge for at least 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Place the marinated tofu circles in an even layer on a sheet pan lined with parchment paper.
- Bake for 15 minutes.
Notes
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Store in an airtight container in the fridge for up to five days.
Nutrition
