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Sausage Tofu Crumbles (Vegan)

4.8 from 29 votes

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Sausage tofu crumbles are made with extra firm tofu, seasonings like fennel seed, Italian herbs, garlic, and onion powders. Add in some surprise ingredients like nutritional yeast, tahini,  and soy sauce, and you’ve got a delicious bowl of sausage flavored tofu crumbles! 
sausage tofu in white dishThis 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.

For some other tasty tofu crumbles recipes, try my:

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

  • While the tofu is pressing, preheat the oven and mix together all other ingredients. When the tofu is pressed, you’ll be ready.ingredients for tofu sausage mixed together
  • A “secret” ingredient for an authentic sausage taste 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.fennel seeds on counter
    • 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! It’s a little extra work, but worth it.
      fennel seeds crushed in wax paper
      Crush the fennel seeds to bring out the flavor.

  • 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). You will see some oil on the top when you open your jar. Don’t worry. That’s only the natural oil from the sesame seeds.
  • Processed 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 texture and mouth-feel we’ve become accustomed to. Using tahini instead of oil solves this problem. Tahini Paste
  • 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.

    Tofu Fully Pressed in a tofu press
    Using a tofu press is a game-changer. You will want to press as much liquid out as possible.
  • 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.
Tofu Hand Crumbled
Hand crumbling takes a little more time than just cutting but will give it an authentic texture.
  • Mix together the pressed crumbled tofu with the other ingredients. tofu sausage being mixed

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.tofu sausage on baking pan before baking
  • 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 centerpieces 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:)tofu sausage on pan baked
  • 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. For a tofu crumble recipe that adds in a savory-sweet bacony flavor, try my Tofu Bacon Bits recipe. It’s so good!

Pin now to save for later:tofu sausage with text overlay

Items I found useful in making this recipe:

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Recipe for Sauage Tofu Crumbles:

Did you make this recipe? Want to share the love? It would thrill me if you could leave a comment and stars ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ! Plus, when you leave a great rating it helps other people who are searching for this type of recipe more easily find it. Thanks so much! Cindy 💜

Sausage Tofu Crumbles

These Sausage Tofu Crumbles are vegan and plant-based.  They can be used as a topping on pizza, pasta, vegetable or potato dishes.  Try in my Breakfast Potato Hash.
4.8 from 29 votes
Print Pin Rate
Course: Breakfast, Side Dish, Snack, Topping
Cuisine: American, Italian
Keyword: sausage tofu, tofu
Prep Time: 10 minutes
Cook Time: 40 minutes
tofu press: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 171kcal
Author: Cindy Rainey

Ingredients

  • 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

Instructions

  • Preheat oven to 375°.
  • Press and drain the tofu, pouring off 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 the 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 stir to evenly coat.
  • Turn onto a silicone baking sheet - or baking sheet covered with parchment paper and put in the oven for 35-45 minutes, checking at intervals (see next instruction).
  • After putting in the 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.  

Nutrition

Calories: 171kcal | Carbohydrates: 10g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 823mg | Potassium: 111mg | Fiber: 2g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 0.3mg | Calcium: 162mg | Iron: 2.3mg

By on July 26th, 2018

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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39 thoughts on “Sausage Tofu Crumbles (Vegan)”

  1. 5 stars
    I am not a vegan, but I do not eat meat (only seafood). I had this at a luncheon, and it is amazingly delicious!

    Reply
  2. 5 stars
    I used your seasoning and substituted soy curls. Your seasoning is spot on! I used the seasoned curls to make pizza and kale “sausage” soup. Thank you!

    Reply
    • That is such a great idea! I don’t know why I didn’t think of that. I think it would be really good with soy curls on pizza. How did you do it? Did you soak the soy curls in water/broth with the herb and seasoning mixture? Or did you toss with the seasonings after you soaked and drained?

      Reply
  3. I absolutely love this recipe, I have made it several times as is and even fed it successfully to my non vegetarian family members!
    I use it as a meat substitute in Italian meals and without the Italian seasons using sage and fennel seeds to put in breakfast (sausage) gravy!

    Reply
    • I am beyond thrilled to hear that! Thank you for letting me know. And I am missing sausage gravy so much. I’ll have to make some now.

      Reply
  4. Cindy, what brand of Tahini did you use??
    I couldn’t make out the brand name on the jar.
    I think this will be something my tofu-phobic husband will eat on occasion. Sounds delicious. Thank you for sharing your recipe.

    Reply
    • Hello – I took out the link because Amazon stopped carrying that brand. I’ve used several others and they pretty much taste the same – especially in the small quantities used in this recipe. Just make sure you read the ingredients to make sure only sesame seeds are included. You don’t need any extra preservatives, emulsifiers, or oil added. Also, if you are new to tahini, just be aware that when you first open the jar, you will see a lot of oil on top. As long as you’ve checked your ingredients and there is no added oil, then this is just the natural separation that happens with the sesame seeds are ground (just like with natural nut butter). Simply give it a stir and then keep in your fridge. You may have to re-stir as time goes on. Thanks for your question and I sincerely hope you enjoy this sausage tofu crumbles as much as we do. And stay tuned because I’m working on a bacon tofu crumble recipe that is soooo good too! Cindy

      Reply
  5. 5 stars
    OOOOOH YES!! I love all your tofu crumbles and this one is no exception. I really like the chewy texture you get from baking the tofu and of course, the spices are spot on! Thank you Sam!

    Reply
    • I’m so glad you liked the sausage tofu crumbles! I agree the spices and flavoring is perfect. In fact, I’ve heard from others that they are using the same flavor combo and using it with things like soy curls and such. Good luck on your plant-based journey. Cindy

      Reply
  6. I need to make this non-fat because of a medical issue. How will eliminating the tahini affect the taste? Do you think it would still be delicious without it? Thanks I’m advance!

    Reply
    • Hi – so the use of tahini is two-fold. One, it does at a layer or depth of savory flavor. I have never made this recipe without tahini, so I can’t guarantee that the flavor will be as fabulous. I think it will still be good because there are a great many other seasonings added. The other reason we use tahini is that it is a whole-food fat. In other words, it’s not processed empty calories like oil is and still provides a few benefits with the protein and (limited) fiber. With tahini, we still get the cooking benefits too – i.e. really crispy tofu, but without the processed oil. If you don’t add the tahini, your tofu may not crisp up quite as well. I would say give it a try, and please let me know what you think! Also, something to keep in mind if you are trying for a no/low-fat diet, the tofu itself does have fat in it and so might not work for you anyway… Please let me know if you decide to make this without the tahini. I’m curious as well.

      Reply
  7. 5 stars
    FAN-tastic! I followed the recipe for the ingredients, but toasted in a skillet in the stovetop, and it worked perfectly. This is a keeper recipe!!!

    Reply
    • Oh wow I’ve never made these on the stovetop! Thank you so much for letting me know.This will give my readers another option. I’m definitely tying it the next time I cook it too.

      Reply
  8. 5 stars
    I paired this with my husbands Vegan pesto, what a freaking combo. This recipe is incredible with no alterations and we’ve devoured the entire thing just the two of us. The fennel was a perfect amount and it really had those sausage seasonings down. This made it to the big book immediately and it’s now a staple recipe. Thank you so freaking much for this! My craving is permanently curved.

    Reply
  9. 5 stars
    The flavours were spot-on! I was a little sceptical, with all the different flavours coming together. But it worked! And, so well!
    I fried this in a little bit of olive oil instead, and used it on top of my vegan pizza. Thank you!

    Reply
  10. 5 stars
    Just another person popping in to share how addictive this stuff is!! I almost didn’t have enough to put on our vegan pizza last night – I kept munching away! It’s cheaper, healthier and tastier than the mock meat crumbles you find in the store. Thank you for this fool proof recipe!

    Reply
    • That’s a great question. It really depends on the expiration date of your tofu. Tofu can turn funky quickly. So I would never go past a day or two of that. If your tofu doesn’t expire then you’d be quite safe to keep it in your fridge tightly covered for up to a week. It never really lasts that long in our house though…

      Reply
    • Hi- Nutritional yeast add a depth of flavor. Will it still be okay without it? Yes. Will it be better with the nutritional yeast? Yes! I’d say to go ahead and make it for now and then work on sourcing some nutritional yeast for the future.You will find it very useful in plant-based cooking. I buy mine on amazon.

      Reply
  11. Hi, this looks great and this afternoon I plan to make it but! The last time I made tofu crumbles and baked them so long they got very dry, hard and crispy. Not a success. Are they supposed to be hard or was that just a bad recipe (lots of those on the net too of course!). Or I don’t like crispy tofu crumbles :-)))))

    Reply
  12. 4 stars
    Hi Cindy, thank you so much for your prompt answer to my question. As it always seems to go, my menu changed and so instead of baking the crumbles I formed 4 patties, changed the spices a bit (I DO NOT like smoked paprika:-) and baked them in the oven…the end result was luuuvly! A tad dry but I will make a nice sauce today to go with them. My last abortive effort was NOT your recipe. Thank you for this one. I will definitely make it again: this time it was all a bit too finely ground so next time I will watch out for that but the combination of ingredients is great!

    Reply
  13. 5 stars
    Wow! This is the closest to real sausage that I’ve tried in 3 years! I LOVE IT!
    I can make my traditional Thanksgiving stuffing again! As well as lasagne, stuffed shells, pizza, stuffed mushrooms, etc, etc. I can’t tell you how over the moon happy I am right now. I’ve missed these dishes so much. Other recipes were good, but this is the absolute best I’ve tried!! Thank you for making an old lady happy!

    Reply

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