MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tofu Pepperoni Categories: Sausages, Vegetarian Yield: 1 Batch MMMMM----------------------------TOFU--------------------------------- 16 oz Block extra firm tofu 2 tb Olive oil 2 ts Liquid smoke 1 ts Sun-dried tomatoes MMMMM-------------------------SEASONINGS------------------------------ 2 ts Ground black pepper 1 ts Mustard seed 1 ts Fennel seed; slightly -crushed 1/2 ts Crushed red pepper 1/2 ts Anise seed 1 ts Garlic powder 2 1/2 ts Paprika 1 ts 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! Pre-heat oven to 400°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 smooth. 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 1/4" thick. Brush the olive oil on top of the mixture. Bake at 400°F 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 FROM: MMMMM