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bowl of cooked pepperoni tofu crumbles in a white bowl on a red checked napkin

Vegan Pepperoni Pizza Tofu Crumbles

Course: Snack, Topping
Cuisine: American
Keyword: tofu crumbles, vegan pepperoni
Prep Time: 10 minutes
Cook Time: 40 minutes
tofu press time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 97kcal
Author: Cindy Rainey
These pepperoni pizza tofu crumbles taste like the real thing! They are made with extra-firm tofu, seasonings, and spices. Sprinkle on top of veggie dishes, potatoes, salads, soups, and sandwiches for an authentic pepperoni pizza flavor.
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Ingredients

  • 16 ounces tofu extra firm
  • 3 Tablespoons ketchup
  • 2 Tablespoons tahini paste
  • 2 Tablespoons low sodium soy sauce
  • 2 Tablespoons nutritional yeast
  • Tablespoons coconut sugar can sub in brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoons Italian seasonings
  • 1 teaspoons fennel
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon salt more to taste
  • ½ teaspooon ground mustard powder
  • ¼ teaspoon red pepper flakes more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon cocoa powder unsweetened

Instructions

  • Preheat oven to 375°, prepare baking sheet with parchment paper or a silicone mat.
  • Press and drain the tofu, pouring off liquid as necessary. This will take about 30 minutes using a tofu press. If pressing between plates with weights, it might take up to one hour.
  • While the oven is preheating and the tofu is pressing/draining, stir together all other ingredients into a medium-sized bowl.
  • When the tofu is pressed and drained, hand crumble into small pieces directly into the mixing bowl with the other ingredients. Toss together and stir to evenly coat.
  • Turn onto a prepared baking sheet. Spread evenly and put it in the preheated oven for a total of 44-50minutes, checking at intervals. (See next instruction.)
  • After putting the tofu in the oven, set the timer for 20 minutes. Open the oven after the first 20 minutes and turn and stir the tofu, moving the dryer tofu from the outer edges to the center and the moister tofu in the center, out to the edges. Put back into the oven and check again in 20 more minutes. Then at 5 minute increments until it's done.
  • You will know when your tofu is done because it will be nicely browned - but not burned.
  • You can keep these pepperoni pizza tofu crumlbes tightly covered in the fridge for up to a week - but I've never managed to keep them around that long! If they dry out then refresh with a little veggie broth.

Notes

I used to use one-half teaspoon red pepper flakes but my husband complained that it was too hot for him so I started using one-fourth teaspoon. If you like it a little spicy then use 1/2 teaspoon or more to taste. 
I tried to keep the sodium a little lower and only used one-half teaspoon  salt. I usually end up adding a little more at the end. You can taste after cooking and add extra then.

Nutrition

Serving: 0.25cup | Calories: 97kcal | Carbohydrates: 8g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 340mg | Potassium: 101mg | Fiber: 1g | Sugar: 3g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg