Ah, tofu sausage—a fantastic plant-based alternative to traditional sausage, packed with flavor and protein! It’s versatile: you can pan-fry, bake, or grill it. Here’s a step-by-step recipe for making flavorful tofu sausage at home:
Ingredients (makes 4–6 sausages)
- 14 oz (400 g) firm or extra-firm tofu, pressed to remove excess water
- 2 tbsp vital wheat gluten (optional, for a firmer texture)
- 2 tbsp nutritional yeast (for a savory, “cheesy” flavor)
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground black pepper
- ½ tsp fennel seeds (optional, gives a sausage-like flavor)
- 1 tsp maple syrup or agave (optional, for slight sweetness)
- 1–2 tbsp olive oil (for cooking)
Instructions
- Prepare the tofu:
- Press tofu for 15–20 minutes to remove excess moisture.
- Crumble or mash it into a bowl until mostly smooth, leaving some small chunks for texture.
- Mix ingredients:
- Add vital wheat gluten, nutritional yeast, soy sauce, spices, and maple syrup.
- Knead the mixture briefly—if using wheat gluten, it will become stretchy and sausage-like.
- Shape sausages:
- Divide the mixture into 4–6 equal portions.
- Shape each portion into a sausage log.
- Optional: wrap in parchment paper or foil and twist ends to hold shape.
- Cook:
Pan-fry method:
- Heat olive oil in a skillet over medium heat.
- Cook sausages 3–4 minutes per side until golden brown.
Bake method:
- Preheat oven to 375°F (190°C).
- Place sausages on a parchment-lined baking sheet.
- Bake 20–25 minutes, turning halfway, until firm and golden.
Optional steaming before pan-frying:
- Steam wrapped sausages for 10 minutes, then pan-fry for a crisp exterior.
- Serve:
- Enjoy as breakfast sausage with toast or in a sandwich, slice into pasta, or add to a stir-fry.
Tips:
- Vital wheat gluten makes the texture closer to real sausage, but it’s optional—you can still make tofu sausage without it.
- Adjust spices to taste: smoked paprika, fennel, chili powder, or sage all work well.
- Can be frozen uncooked or cooked for later use.
If you want, I can give a quick 15-minute skillet version that skips the wheat gluten and steaming but still tastes delicious and holds together well.
Do you want that quick version?
