By Rebecca Ricker Baird Delicious, high in protein and calcium, and wonderfully vegetarian! Here’s to your health!
10-ounces firm tofu
1 3/4 teaspoons salt
1 ½ teaspoons ground black pepper
2 teaspoons crushed red pepper flakes
1 teaspoon fennel seeds, lightly crushed
3 T vital wheat gluten
4 T powdered whole egg
½ teaspoon caraway seeds, crushed or ground
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons sugar
1 teaspoon liquid smoke
Preheat oven to 400 degrees F. Line cookie sheet with parchment paper sprayed with cooking spray. Drain tofu (no need to press) and place in large mixing bowl. Add all ingredients except gluten to the tofu and mix well with fork. Add gluten and mix well. Place mixture on a long piece of plastic wrap and roll into a log. Place in freezer for about an hour or until fairly firm. Slice into thin slices and place on lined cookie sheet. Place in oven and bake for 1/2 hour, turn slices over, turn down heat to 375 degrees F, and continue cooking for another half hour or until browned. Cool and use in your favorite or refrigerate for 5 days, or freeze.
(Recipe adapted from Minimalist Bakers recipe for Vegan Pepperoni)
Resolute Health 