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.
