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Tofu Sausage Crumbles
5 from 15 votes

Tofu Sausage Crumbles

Tofu Sausage Crumbles transform crumbled tofu into a spiced, savory mixture mimicking sausage using fennel seeds, smoked paprika, garlic powder, herbs, soy sauce, and vinegar. Cooked in oil in a skillet, the crumbles develop flavor and texture suitable for savory dishes requiring a meat alternative with a balanced, seasoned profile.

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

Ingredients

  • 16 ounces tofu see Notes to sub extra-firm, super-firm
  • 3½ teaspoons fennel seeds
  • 2 teaspoons oregano dried
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • ½ teaspoon basil dried
  • ¼ teaspoon sage ground
  • ¾ teaspoon black pepper use less for mild heat, freshly cracked
  • 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 neutral cooking oil generic cooking oil
  • ½ teaspoon cayenne pepper adjust to taste, optional
  • ¼ teaspoon salt or more to taste, fine sea salt

Instructions

    Cup of Yum
  1. Crumble the block of tofu onto a tea towel or paper towels, and gently pat dry. Set aside.
  2. 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).
  3. In a small bowl, combine the soy sauce, ketchup, and apple cider vinegar. Set aside.
  4. 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.
  5. 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.
  6. Taste for seasoning. Serve now or cool completely before storing.

Notes

  • Extra-firm tofu should be pressed 30 minutes before use to remove moisture for best texture.
  • Adjust fennel and black pepper quantities if sensitive or using in already salty dishes.
  • Store crumbles in an airtight container refrigerated up to 5 days or frozen up to 2 months; reheat by pan sauté, baking, or air frying for crispiness.
  • For maple breakfast sausage style, add maple syrup and adjust spices accordingly.
  • To make spicy Italian sausage, increase cayenne and add crushed red pepper flakes.
  • Mild herb sausage variation omits cayenne and reduces pepper, increasing sage.

Nutrition Information

Calories 160kcal (8%) Carbohydrates 5g (2%) Protein 13g (26%) Fat 11g (17%) Cholesterol 0mg (0%) Fiber 1g (4%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 160

% Daily Value*

Calories 160kcal 8%
Carbohydrates 5g 2%
Protein 13g 26%
Fat 11g 17%
Cholesterol 0mg 0%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.