Tiba Tempeh Pepperoni Pizza

Spicy, smoky and packed full of flavour.

You could be forgiven for thinking this tempeh pepperoni is the real deal. Meaty texture and a strong and smoky spice. Packed full of protein and made with real ingredients, you can devour this tempeh pepperoni guilt-free. Try this on a sub-roll for an NYC deli-style sandwich, generously top a cheesy pizza or eat it straight from the pan.



Cooking time

10 mins + 30 mins to marinate


  • Tiba Tempeh Traditional Block
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tsp chilli flakes (more if you like it spicy!)
  • 1 tbsp dried oregano
  • 3 tbsp nutritional yeast
  • 1 tsp liquid smoke
  • 2 tsp garlic puree (or sub for powder)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp soy sauce
  • 1 tsp maple syrup
  • 2 tsp mustard seeds (crushed)
  • 2 tsp fennel seeds (crushed)
  • 2 tbsp tomato puree


  • Add all the ingredients to a shallow bowl. Mix thoroughly with a little water until you have a paste-like consistency.
  • Begin to slice the Tiba Tempeh block into thin discs, no more than 2mm in thickness
  • Add the tempeh slices to the pepperoni marinade and coat both sides. Leave to marinate for as long as possible, at least half an hour
  • Over a high heat, add a little oil to a frying pan. Add the tempeh pepperoni slices to the pan, frying each side for around 1 and a half minutes or until they brown and crisp a little around the edges.
  • Try the tempeh pepperoni slices in a sub-roll or sandwich, or make a fresh and cheesy pepperoni pizza using Northern Dough’s ready to stretch dough!

Print this recipe and share your delicious dish

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Sweet Chilli Tempeh Summer Bowl

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