VEGETARIAN PEPPERONi MADE FROM TOFU

Vegetarian Pepperoni made from (Tofu) No chemicals or gluten.
Tofu Pepperoni Preparation time is about 10 minutes · Extra firm tofu
· 4 tbs. margarine or organic butter
· 1 tbs. garlic powder
· 1 tbs. paprika
· Red pepper flakes
Salt to taste ·
Hot sauce, or liquid smoke (optional)
Preprepreation: Freeze tofu overnight. See" posts; Marainade tofu
Next day defrost and cut lengthwise then slice into squares. Grease pan and lay them out. Mix together spices and add to the melted margarine on both sides.
Heat oven to 375 degrees and bake till tofu is browned and crispy. Take out of oven and put it on your pizza or cal zone.
Makes about 20 pepperoni’s
http://thompsonsorganicrecipes.blogspot.com/2011/01/breakfast-pizza.html

Note:
The other recipe is from gluten, steitan. I made this up once. It was good and froze well.

Veggeroni made from (Seitan Pepperoni)
Dry ingredients:
1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
3/4 teaspoon salt2
-3 teaspoons Spanish smoked paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (use more for spicier pepperoni)
3/4 teaspoons mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Wet ingredients:
2 tablespoons cashew butter (may substitute peanut butter or tahini)
2/3 cup water
4 tablespoons ketchup or tomato sauce
1 teaspoon Liquid Smoke
1/4 teaspoon agave nectar (optional, but definitely use if you use tomato sauce)
Directions:
Preheat oven to 325 F. Mix dry ingredients in a large bowl. Put the cashew butter in a smaller bowl, and slowly mix in the water. Add the remaining wet ingredients to the small bowl and blend well.
Pour the wet mixture into the dry, stirring well (use your hands if necessary). Remove from the bowl and knead for a few minutes, making sure ingredients are distributed well.
Roll into a log shape, about 7 inches long. Place the log on foil and roll it up in the foil, twisting the ends to seal.
Bake for 1 hour and 15 minutes, turning over after 45 minutes.Remove from oven and unwrap to cool.
Slice as needed and store leftovers wrapped in plastic wrap in the fridge.
Notes:This fits perfectly in my toaster oven, so not to heat up the whole kitchen.I sliced it and used it as-is on pizza, pita pizza, wraps, and sandwiches, but you may want to slice it and pan-fry it to give it more of a real pepperoni feel.
Makes 6-8 servings. Based on 8 servings: 202 Calories (kcal); 5 g Total Fat; (21% calories from fat); 33 g Protein; 8 g Carbohydrate; 0g Cholesterol; 347 mg Sodium; 2 g Fiber
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