Incredible Vegan Pepperoni

Vegan Pepperoni

https://minimalistbaker.com/vegan-pepperoni/

10 ounces extra-firm tofu (organic when possible)
1 - 1 1/2 tsp each sea salt and ground black pepper
2-3 tsp crushed red pepper flakes (depending on preferred heat level)
2 tsp ground mustard seeds
1 tsp fennel seeds (lightly crushed)
2 tsp smoked paprika
2 tsp garlic powder
2 tsp coconut sugar
1/4 tsp ground anise
1 tsp A1 sauce or liquid smoke (optional)

Instructions

Wrap tofu in a clean towel and set something heavy on top - like a cast-iron skillet - to press out liquid for 10-15 minutes. Also preheat the oven to 400 degrees F (204 C).

Once pressed, cube tofu and add to a food processor along with sea salt, black pepper, red pepper flake, ground mustard, fennel seeds, smoked paprika, garlic powder, coconut sugar, ground anise, and A1 sauce/liquid smoke (optional). Mix/pulse to combine, scraping down sides as needed

Transfer the mixture to a parchment-lined baking sheet. Lay a sheet of plastic wrap or parchment paper on top and use your hands to spread into a uniformly thin layer about 1/4th - 1/8th inch thick (see photo). The more even the layer is, the more evenly it will bake. Spritz with a little nonstick spray or gently brush with a bit of oil to help it crisp up.

Bake at 400 degrees for 25 minutes, or until golden brown and slightly dried out.

Easiest way to cut these is with a pizza wheel. Just make squares.