by Monica - 4 Comments
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These tofu sausage crumbles are quick and easy to make in 1 pan with a block of tofu and some spices. Sprinkle them on pizza, or put them in lasagna, calzones, stromboli, or anywhere you would use sausage crumbles.
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Jump to:
- ❤️ Why make this recipe
- 🧾 Ingredients and substitutions
- 🔪 Helpful tools
- 🥄 How to make sausage from tofu
- 👩🏻🍳 Pro Tips
- 🥡 How to store tofu sausage
- ❄️ Can I freeze leftover tofu sausage?
- 🌟 More tofu recipes
- 📋 Tofu sausage recipe
❤️ Why make this recipe
This tofu sausage is great when you need a little vegan sausage to add flavor and protein to a meal, but you don't want to buy an expensive package of meat-free sausage. Since many vegan sausages contain gluten, it's also a great gluten-free alternative to seitan sausages.
Tofu sausage is easier to make than my gluten-free sausage links, and tofu is easier to find at everyday stores than TVP for my other version of vegan sausage crumbles.
🧾 Ingredients and substitutions
- Tofu - firm or extra firm works best. You can also use high-protein tofu.
- Bragg's Liquid Aminos - or soy sauce. Be sure to use Bragg's or Tamari if you want the sausage to be gluten-free. This is an essential flavor in the sausage and provides the saltiness needed to flavor the tofu. Use low-sodium soy sauce for lower-sodium sausage.
- Oregano - for an Italian-style sausage flavor.
- Fennel - for flavor. (I know that some people don't like this flavor so feel free to omit it, however, it gives it an authentic Italian style flavor.)
- Smoked Paprika - for a smokey flavor and to give your tofu sausage a reddish color.
- Red Pepper Flakes - for a little spiciness. You can also use a dash of cayenne pepper.
- Cooking Oil - You can use olive oil, canola oil, or any neutral-flavored oil that you want. This allows the tofu to brown and get a little crispy without sticking to the pan. If you want to make this oil-free, you can omit it and use a non-stick frying pan.
- Tofu Press - to extract as much liquid as possible from the tofu - this will allow it to soak up more of the marinade and give it a better flavor. If you don't have a tofu press, place the tofu between 2 cutting boards and place a heavy pan on top.
- Frying Pan - for cooking the tofu sausage crumbles.
🥄 How to make sausage from tofu
Step 1 - Press your tofu for at least 10 minutes to get out as much liquid as possible.
Step 2 - To a large frying pan add, 2 tablespoons water, 2 tablespoons Bragg's Liquid Aminos, 2 tablespoons oil, 1 teaspoon oregano, 1 teaspoon fennel seeds, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes and give it a stir.
Step 3 - Once the tofu has been pressed, crumble it into the marinade in the frying pan and stir well to coat the tofu in the seasoned liquid.
Step 4 - Turn on the heat to medium and saute the tofu sausage for about 10-12 minutes stirring frequently until it starts to brown and get slightly crispy.
Step 5 - Use the tofu sausage crumbles as you would sausage crumbles in any recipe like vegan lasagna, stuffed shells, pizza, stromboli, or pumpkin pasta.
👩🏻🍳 Pro Tips
- Stir the tofu frequently. Since it is broken up into such small pieces, it can burn easily.
- You can prep the tofu sausage ahead of time and leave it soaking in the marinade in the fridge for up to 3 days before using.
🥡 How to store tofu sausage
Tofu sausage will keep well in the fridge for up to 5 days in an airtight container.
❄️ Can I freeze leftover tofu sausage?
Yes, leftover tofu sausage can be stored in an airtight container in the freezer for up to 3 months, however, the tofu will change its texture slightly after it has been frozen
🌟 More tofu recipes
- Tofu Pasta
- Vegan Stuffed Shells
- Tofu Feta
- Sweet and Sour Tofu
- Breaded Tofu
- Deep Fried Tofu
- Sticky Tofu
📌 Be sure tofollow me on Pinterestfor new vegan recipes!
📋 Tofu sausage recipe
5 from 4 votes
Print Recipe
Tofu Sausage
Italian-style sausage crumbles made from tofu.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American, vegan
Keyword: tofu sausage
Servings: 4
Calories: 123kcal
Author: Monica Davis
Equipment
Ingredients
- 1 (14 oz) container extra firm tofu
- 2 tablespoons Bragg's Liquid Aminos or soy sauce
- 2 tablespoons oil
- 1 tablespoon water
- 1 teaspoon oregano
- 1 teaspoon fennel seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
US Customary - Metric
Instructions
Press your tofu for at least 10 minutes to get out as much liquid as possible.
To a large frying pan add 2 tablespoons Bragg's Liquid Aminos, 2 tablespoons oil, 1 tablespoon water,1 teaspoon oregano, 1 teaspoon fennel seeds, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes and give it a stir.
Once the tofu has been pressed, crumble it into the marinade in the frying pan and stir well to coat the tofu in the seasoned liquid.
Turn on the heat to medium and saute the tofu sausage for about 10-12 minutes stirring frequently until it starts to brown and get slightly crispy.
Use the tofu sausage crumbles as you would sausage crumbles in any recipe.
Notes
- Stir the tofu frequently. Since it is broken up into such small pieces, it can burn easily.
- You can prep the tofu sausage ahead of time and leave it soaking in the marinade in the fridge for up to 3 days before using.
Nutrition
Serving: 0.5cup | Calories: 123kcal | Carbohydrates: 3g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 350mg | Potassium: 199mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg
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Reader Interactions
Comments
treatgrol saysdelicious and quick - thank you! other recipes on google list 1.5 hours for tofu sausage.
i never take the time to press tofu but did squeeze some excess water with my hands before frying. no fennel so used carraway. added a bit more avocado oil to finish off frying to get it all crispier at the end. will repeat this for sure!
Reply
- Monica says
I'm so happy that you liked it! It's a great quick recipe to add protein and flavor to meals.
Reply
- Danielle says
Fantastic recipe. I mixed it with couscous and vegetables and used it for stuffed peppers. Even my picky kids and carnivorous husband were impressed. Thank you!
Reply
- Monica says
Great idea to use it in stuffed peppers! So happy everyone liked it! 🙂
Reply
