Preheat the oven to 400ºF or 200ºC. Press the tofu while the oven is preheating (just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture).

Add all the ingredients to a food processor and pulse until well combined.

Try the mixture and adjust the seasonings if needed. I added ½ teaspoon of red pepper flakes, but feel free to add more of them if you like your vegan pepperoni really spicy.

Spread the mixture onto a lined baking sheet into an even layer about ¼ or ⅛ inch thick (about 0,3-0,6 cm). 

Bake for 25 to 30 minutes or until golden brown.

Use a circular cookie cutter to cut out your vegan pepperoni and it'll be ready to be added to your vegan pizza. You should bake it for at least another 10 to 15 minutes before eating (it's not ready to eat until you bake it for another 10 to 15 minutes).

If you’re not going to use your vegetarian pepperoni immediately, just let the slices cool and keep them in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month. If frozen, let them thaw slightly before using them.

Feel free to add your vegan pepperoni to our vegan pizza recipe or make your own version of a vegan pepperoni pizza.