Tofu Pepperoni Recipe
This tofu pepperoni recipe is a delicious vegan swap for the classic pizza topping. It's meaty, a little spicy, and packed with flavor.
Servings: 4
Calories: 66.2kcal
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
-
Store in an airtight container in the fridge for up to five days.
Nutrition
Calories: 66.2kcal | Carbohydrates: 3.4g | Protein: 8.9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 0.4g | Sodium: 819.3mg | Potassium: 200mg | Fiber: 0.5g | Sugar: 1.3g | Vitamin A: 161.2IU | Vitamin C: 0.1mg | Calcium: 38.3mg | Iron: 1.7mg