Mostly Homemade Pepperoni Pizza (100% Vegan and Sandra Lee Free!)

Mostly Homemade Pepperoni Pizza (100% Vegan and Sandra Lee Free!)

div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" Sometimes I cannot believe my luck in the kitchen. I mean, while I’m all for experimenting and trying new things, so often it’s in the bakeshoppe area of my life and I rely on the feedback of others to find out if what I did was successful or a dismal failure. When it comes to cooking for myself though, even I can’t believe how limited the rotation of my meals tends to be. Generally, the same dry-baked tofu gets traded out with salads, sometimes a pita or other wrap, soup and occasionally some gluten free pasta or rice with vegan parmesan and veggie balls. Because I eat so often, and love my snacks, I keep the “meal” portions of my day fairly small – I fall into that “ideal eater” category of habit by chowing down on 6 mini-meals daily, more out of the inability to stomach that much food at once than any attempt at a “holier than thou” attempt. Once I find a mixture or two of flavours that I like (or at least can stomach) it falls into step until I get sick of it. Sometimes I get sidelined with the oddest cravings for things, too, which demand attention in some way, shape or form, and that’s how my vegan tofu pepperoni pizza came around. /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"/divbr /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Without cheese, but lavishly capped with thin-sliced tomato and portabello mushrooms, my storebought tortill-za would have been delicious anyways (maybe with some broccoli too!). I made up an impromptu garlic and oregano “sauce” out of ketchup (yeah, I know) and it actually paired so well with the hot and smoky spicing on the tofu that I made it again. And again. And again. Yeah – seeing a pattern here??/diva name="more"/adiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"br //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"a href="http://3.bp.blogspot.com/-ST4CrVfNyMk/Tbqxo3TY1OI/AAAAAAAAEoQ/eMhHdyfhhM/s1600/050.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"img border="0" height="150px" src="http://3.bp.blogspot.com/-ST4CrVfNyMk/Tbqxo3TY1OI/AAAAAAAAEoQ/eMhHdyfhhM/s200/050.JPG" width="200px" //aThe tofu marinade / spice mixture I came up with was nothing short of fan-freaking-tastic when I tasted it. Super-spicy, smoky and (dare I say) meaty, it really embodied everything I remembered pepperoni to be. The best part was that since the blocks of tofu that I buy give me 3 servings em(it’s probably more, but what can I say? I like food)/em the last ones I baked off tasted the best! It’s not like only having one day’s “sit” made them bad at all, but the true essence of the traditional topping has soaked into the bean curd by day 5 or so./divbr /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"The baking of the slices was just as integral to the whole experience – on a perforated sheet tray, they got crispy with a hint of a chewy centre, and the mustard seed in the marinade toasted and made such a great crunchy texture too! When paired with the meltingly soft tomato slices and dense mushrooms, it was a texture party like no other. /divbr /div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-0Za8LojWfcA/Tbqx3xGGNwI/AAAAAAAAEoY/sVj1ionNTw/s1600/065.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="150px" src="http://1.bp.blogspot.com/-0Za8LojWfcA/Tbqx3xGGNwI/AAAAAAAAEoY/sVj1ionNTw/s200/065.JPG" width="200px" //a/divdiv class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"br //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"So there you have it – the tastiest, least preservative-filled vegan pizza topping flavoured like meat I've ever had - homemade OR bought and my all-time favourite ‘za. I’d love to make it with pineapple the next time we have some around, but for now, I can really say it’s not delivery!/divbr /stronguTofu-roni/u/strongbr /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"emThis is fairly spicy, so modify the pepper flakes to taste/em/divemServes 1/embr /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"100g pressed tofu/div2 tbsp waterbr /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"¼ tsp soy sauce/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"½ tsp liquid smoke/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"½ tsp ground black pepper/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"½ tsp mustard seed/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"½ tsp fennel seed, slightly crushed/div¼ tsp crushed red pepper flakesbr /½ tsp garlic powderbr /½ tsp smoked paprikabr /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"a href="http://4.bp.blogspot.com/-uy9C9gJrWPE/TbqxwfxzCI/AAAAAAAAEoU/9brAQcvqR2Y/s1600/061.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"img border="0" height="150px" src="http://4.bp.blogspot.com/-uy9C9gJrWPE/TbqxwfxzCI/AAAAAAAAEoU/9brAQcvqR2Y/s200/061.JPG" width="200px" //a¼ tsp smoked salt/divolli style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Slice tofu crosswise into thin squares or rectangles and place into a shallow dish./lili style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Combine water, soy sauce, liquid smoke, pepper, mustard seed, fennel seed, red pepper flakes, garlic powder, paprika and salt./lili style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Pour over the tofu, stir to coat well and refrigerate, covered, 24 hours (or up to 5 days), stirring partway through./lili style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Preheat oven to 350F and place a lightly greased rack on a cookie sheet./lili style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Remove tofu from marinade, place on the rack and mist with cooking spray./lili style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Bake for 50 minutes, until crispy./li/oldiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"stronguAmount Per Serving/u/strong /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Calories: 94.8 /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Total Fat: 2.4 g /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Cholesterol: 0.0 mg /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Sodium: 671.4 mg /divTotal Carbs: 11.9 g br /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Dietary Fiber: 1.2 g /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Protein: 14.2 g /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"br //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"ustrongTofu-Roni, Fresh Tomato and Portabello Pizza/strong/u/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"emServes 1/em/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1 ½ tbsp ketchupem (or tomato paste if you have it on hand)/em/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1 tsp dried oregano/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"pinch salt/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"dash tamari (adds a depth of flavour)/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"2 cloves garlic, pressed/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1 12" brown rice tortilla/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"½ large or 1 small portabello mushroom, thinly sliced em(you can also use creminis)/em/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"½ medium tomato, thinly sliced/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1 recipe Tofu-Roni em(see above)/em/divollidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"In a small dish, mix ketchup, oregano, salt, soy sauce and garlic. Set aside for a minimum of 30 minutes./div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Preheat the oven to 375F and place the tortilla on a lightly greased or parchment-lined baking sheet. /div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Spread with the ketchup mixture and top with mushroom and tomato slices. /div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Place into the oven and bake 5 minutes, then add Tofu-Roni and return to oven for another 10 minutes./div/li/oldiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"stronguAmount Per Serving /u/strong/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Calories: 213.5 /divTotal Fat: 5.1 g br /Cholesterol: 0.0 mg br /Sodium: 1,435.8 mg br /Total Carbs: 34.7 g br /Dietary Fiber: 11.0 g br /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Protein: 24.9 g/divdiv class="blogger-post-footer"Find all the goodies on the full site: yummysmells.blogspot.com/div

Read the whole article on What Smells So Good?