Tofu Sausage Crumbles

Name: Tofu Sausage Crumbles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 16 ounces super-firm tofu; 3½ teaspoons fennel seeds; 2 teaspoons dried oregano; 2 teaspoons smoked paprika; 2 teaspoons garlic powder; ½ teaspoon dried basil; ¼ teaspoon ground sage; ¾ teaspoon freshly cracked black pepper; 2½ Tablespoons soy sauce; 1 Tablespoon ketchup; 2 teaspoons apple cider vinegar; 2-3 Tablespoons oil; ½ teaspoon cayenne pepper, optional; ¼ teaspoon fine sea salt

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5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6 servings
Calories
160 kcal
Course
Main Course
Cuisine
Italian-American Fussion, Vegan

Tofu Sausage Crumbles

Finn Russell

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Tofu Sausage Crumbles are the perfect vegan alternative to traditional sausage. Generously seasoned with savory herbs and spices, you can easily adjust the flavors to suit your tastes. Sprinkle these meaty tofu crumbles on pizza and pasta, and enjoy it for breakfast with biscuits and gravy!

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Ingredients

Servings

16 ounces super-firm tofu see Notes to sub extra-firm
3½ teaspoons fennel seeds
2 teaspoons dried oregano
2 teaspoons smoked paprika
2 teaspoons garlic powder
½ teaspoon dried basil
¼ teaspoon ground sage
¾ teaspoon freshly cracked black pepper use less for mild heat
2½ Tablespoons soy sauce or GF tamari
1 Tablespoon ketchup or tomato paste w/a pinch of sweetener
2 teaspoons apple cider vinegar
2-3 Tablespoons oil
½ teaspoon cayenne pepper, optional adjust to taste
¼ teaspoon fine sea salt or more to taste

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Instructions

Crumble the block of tofu onto a tea towel or paper towels, and gently pat dry. Set aside.
Use a mortar and pestle or spice grinder to break up the fennel seeds. They don't need to be powdered, just smashed up a bit. Add the other dried herbs and spices to the fennel seeds and stir to combine (oregano, smoked paprika, garlic powder, basil, sage, and black pepper).
In a small bowl, combine the soy sauce, ketchup, and apple cider vinegar. Set aside.
Preheat a large cast iron skillet (preferred) or saute pan over medium heat. Add 2 tablespoon oil, and let it get hot. Add the dried herb/spice mixture. Stirring frequently, cook for about 1 minute. If the pan looks too dry and/or you prefer a richer tofu sausage, add 1 more tablespoon oil.
Add the crumbled tofu to the pan, and stir well to incorporate with the seasonings. If desired, use your spoon to break up larger chunks of tofu. Drizzle the soy sauce mixture onto the tofu, and stir well. Season with the salt and cayenne, if using. Stirring only occasionally, continue to cook the tofu until browned, about 15 minutes.
Taste for seasoning. Serve now or cool completely before storing.

Notes

Tofu: Extra-firm tofu can be used but should be pressed first for 30 minutes to remove moisture. Since it often comes in 14 oz. packages, it needs less seasoning. Just aim for scant measurements.
Seasoning and Spice: Sausage is very salty and flavorful, so I created this recipe to be the same! If you're sensitive to fennel or black pepper, or plan to use the crumbles in a salty dish, consider reducing these amounts. As the tofu is cooking, you can always add more seasoning if needed.
Variations:
Store the tofu crumbles in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Reheat in a pan or in the microwave. You can also bake them in a 400°F oven until hot, or toss them in the air fryer for a few minutes for an extra crispy exterior.
Maple Breakfast Sausage – Add 2 teaspoons maple syrup and reduce the fennel seed to 2 ½ teaspoons. Omit the oregano, basil, and cayenne, and increase the sage to ½ teaspoon.
Spicy Italian Sausage – Increase cayenne to taste (it's fine to add it directly to the tofu while it's cooking), and add ½ teaspoon crushed red pepper flakes for extra heat.
Mild Herb Sausage – Reduce the black pepper and omit the cayenne.