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Prep Time: 2880 Minutes Cook Time: 50 Minutes |
Ready In: 2930 Minutes Servings: 10 |
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The tastiest, least preservative-filled vegan pizza topping flavoured like meat I've ever had - homemade OR bought! This is fairly spicy, so modify the pepper flakes to taste Ingredients:
100 g extra firm tofu, drained and pressed |
2 tablespoons water |
1/4 teaspoon soy sauce |
1/2 teaspoon liquid smoke |
1/2 teaspoon ground black pepper |
1/2 teaspoon mustard seeds |
1/2 teaspoon fennel seed, slightly crushed |
1/4 teaspoon crushed red pepper flakes |
1/2 teaspoon garlic powder |
1/2 teaspoon smoked paprika |
1/4 teaspoon smoked salt |
Directions:
1. Slice tofu crosswise into thin squares or rectangles and place into a shallow dish.
2. Combine water, soy sauce, liquid smoke, pepper, mustard seed, fennel seed, red pepper flakes, garlic powder, paprika and salt.
3. Pour over the tofu, stir to coat well and refrigerate, covered, 24 hours (or up to 5 days), stirring partway through.
4. Preheat oven to 310F and place a lightly greased rack on a cookie sheet.
5. Remove tofu from marinade, place on the rack and mist with cooking spray.
6. Bake for 50 minutes, until crispy.
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