The list of foods that benefit from time in the smoker is endless. While not common among the smoking community, tofu is an ingredient that should not go overlooked. Tofu offers a neutral-flavor and one of the best sources of protein on the planet. It's inexpensive and when combined with the right ingredients, is delicious! Smoking tofu couldn't be easier and can be smoked on it's own like a brick of cheese or marinated, smoked and used as a meat substitute. Vegetarian pepperoni is easy, tasty and much cheaper when made from scratch.
1 14 ounce package extra firm tofu
2 teaspoons olive oil
1/2 cup minced onion
1/2 cup minced jalapeno pepper
1 cup finely grated cheddar or jack cheese
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon granulated garlic
Drain and press tofu; remove tofu from package, discard liquid, wrap tofu in several layers of paper towels or in a clean dish cloth and place a heavy pan on top of wrapped tofu to extract additional liquid.
In a small sauce pan, saute onion and jalapeno on medium heat until soft, 5-8 minutes. Add salt, pepper, paprika, sugar and garlic and continue sauteing 1-2 minutes. Remove from heat and cool to room temperature.
By hand or in a food processor, pulse drained tofu until crumbled. Place in a medium bowl. Add onion/jalapeno mixture, cheese and egg and mix until thoroughly combined. Cover and refrigerate for at least 1 hour.
Prepare Smokehouse Drying Screens by spraying with non-stick cooking spray and placing on smoker racks.
Load Smokehouse Jerky Gun with tofu mixture and screw pepperoni attachment to the bottom of the gun.
Squeeze pepperoni strips onto the screens leaving at least 1/2" between strips.
Place racks in a cold smoker.
Load Smokehouse Apple Wood Chips into smoker pan. Place pan in the smoker, attach door, and plug smoker into an outlet.
Smoke 2-5 hours or until pepperoni reaches desired texture and consistency. Use 1 pan of chips for a medium smoke, 2 pans of chips for a heavy smoke flavor. If desired, and to reach a firmer texture, pepperoni can be dried longer in a food dehydrator or an oven at 150 degrees.
Vegetarian pepperoni can be eaten on its own.
Or used to top a pizza!
It's also delicious on an egg scramble.
Keep refrigerated or vacuum seal and freeze for long-term storage.
Recipe by: Tiffany Haugen