This recipe for Vegan Sausage Tofu Crumbles only looks and tastes like sausage. It is 100% plant-based and oil free too! When tofu is pressed and seasoned, it takes on the flavor of any seasoning or spice you mix in with it. The Sausage Tofu Crumbles are light enough in flavor and seasoning that you know you aren’t getting the “fake” vegan meats that are full of oil and sometimes just a little…weird.
To Make the Sausage Tofu Crumbles Recipe You Will Need:
- Extra Firm Tofu
- Tahini Paste
- Vegetable Broth
- Low Sodium Soy Sauce
- Coconut Palm Sugar
- Various seasonings including smoked paprika and fennel seeds.
How to Use Sausage Tofu Crumbles
You can use the Vegan Sausage Tofu Crumbles in dishes like my Breakfast Potato Hash, as a topping on pizza, veggies, avocado toast, potatoes or pasta. These sausage tofu crumbles are also a major ingredient in my Italian Stuffed Zucchini Boats recipe. In our house, we may or may not sometimes just eat them with a spoon…
Read the tips and tricks section so that you can make this recipe for Sausage Tofu Crumbles and it will be as delicious and full of flavor as mine is!
Tips and Tricks for Making Sausage Tofu Crumbles
- A “secret” ingredient is the fennel seeds. Fennel seeds lend a distinctive slightly sweet/bitter taste. They have been used for years to flavor Italian dishes including meat such as sausage. Fun fact: fennel is related to a carrot! If you’ve ever seen a carrot seed, you’ll understand – very similar.
- To get the full flavor effect, put the seeds between a little paper and crush slightly to release the oils. They smell a little bit like licorice!
- Another ingredient that gives this dish a savory taste and “full mouth taste” is tahini. Tahini is ground sesame seeds and really is a staple in a plant-based kitchen. It is considered a healthy fat (check your label to make sure it only contains sesame seeds and no added oil). Oil doesn’t actually add a lot of flavor when you cook with it, but helps to carry the other flavors and gives that “mouth full” texture. When we don’t use oil in our cooking, we aren’t missing out on flavor but on a texture and mouth-feel we’ve become accustomed to. Using tahini instead of oil solves this problem.
- Drain and press the tofu. Using a tofu press (affiliate link) is really the easiest and quickest way to do it. You can be preheating your oven and prepping your other ingredients while the tofu is pressing and so no time is wasted.
- If you don’t have a tofu press, put between plates and weigh down – with actual weights! You will need to add about an hour to your prep time though if you use the weighted method and not the tofu press.
- Crumble the tofu by hand into your bowl of already mixed ingredients. It takes a few minutes but hand-crumbling will give you the best size crumble that looks more “natural” than if you cut into small pieces.
Baking the Tofu
- When the seasonings and tofu are well mixed and the tofu is evenly coated, turn onto a silicone baking sheet – or baking sheet lined with parchment paper – and spread evenly.
- Put in a 375° oven for a total of 35-40 minutes. You must open the oven and stir and turn the tofu at 15 minutes and then at 30 minutes. Move the more dried outer edges to the center and the center pieces out to the edges. After 30 minutes, check every two minutes to make sure it’s not drying out too much.
- The tofu crumbles are done when the little pieces are a little browned and somewhat dried. Note: The Sausage Tofu Crumbles will not brown as much as they would if they were really sausage – because lucky for us this is a clean and cruelty-free dish! No “real” sausage included:)
- If you liked these Vegan Sausage Tofu Crumbles then you should try my Trail Mix Tofu Crumbles! They are salty-sweet, full of flavor and great to use as a topping too! Or, for a plant-based topping or filler for Mexican dishes, try my Tofu Taco Crumbles.
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Recipe for Sauage Tofu Crumbles:
Thank you for reading through this post. I hope that your sausage tofu crumbles turn out as great as mine did. If you liked this recipe, drop me a note below. Five stars would be deeply appreciated! Cindy
Sausage Tofu Crumbles
- 16 ounces tofu extra firm
- 2 Tablespoons tahini
- 2 Tablespoons soy sauce low sodium
- 1 Tablespoon vegetable broth
- 1 Tablespoon nutritional yeast
- 1 Tablespoon coconut sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fennel seeds
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian herb blend
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper less or more to taste
- Preheat oven to 375°.
- Press and drain tofu, pouring of liquid as necessary. This will take about 10 minutes using a tofu press. If pressing between plates with weights, it might take up to an hour.
- While oven is preheating and tofu is pressing, stir together all other ingredients into a medium-sized mixing bowl.
- When tofu is fully pressed and drained, crumble into small pieces directly into the mixing bowl with other ingredients. Toss and still to evenly coat.
- Turn onto a silicon baking sheet - or baking sheet covered with parchment paper and put in oven for 35-45 minutes, checking at intervals (see next instruction).
- After putting in oven, set the timer for 15 minutes. Open the oven and turn and stir, moving the more dry tofu on the outer edges to the center and the center out to the outer edges. Put back in the oven and check again in 15 minutes.
- After stirring the second time, put back in the oven and check every 2 minutes for 5-10 minutes. This tends to dry out fast. It will be done when it's a little browned and dried.