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.
- 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 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.
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