Vegan Breakfast Sausage

This vegan breakfast sausage is made from crumbled extra-firm tofu seasoned with a savory blend of herbs and spices, then baked until golden and chewy. It comes together in one pan with pantry staples, and it’s oil-free and gluten-free adaptable.

Crumble the tofu with your hands instead of a knife so it keeps some texture, then let it cook down in the pan until the seasonings are fragrant and any extra moisture has cooked off. A quick bake crisps up the edges, and a short rest afterward lets the sausage firm up into that chewy, savory bite.

Vegan Breakfast Sausage

Crumbled tofu seasoned with savory herbs and spices, then baked until golden and chewy. A simple vegan breakfast sausage ready in under 30 minutes.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 3

Course: Breakfast

Cuisine: American

Calories: 159

Ingredients Equipment Method Notes

Ingredients

  

• 1 block extra firm tofu
• 1 tbsp dark soy sauce or regular, or tamari for gluten free
• Avocado spray oil
• 1 tsp salt
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fennel seeds
• 1/4-1/2 tsp cayenne powder
• 2 tbsp vital wheat gluten optional, omit to make gluten free

Equipment

• Baking sheet
• Parchment paper
• Frying Pan
• Measuring spoons
• Spatula

Method

 

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Lightly spray a frying pan with avocado oil (or omit for oil-free), then set to medium-high heat.
3. Crumble the tofu into the pan with your hands, keeping the pieces on the larger side so they don’t overcook in the oven.
4. Add all the seasonings and stir with a spatula to coat evenly.
5. Cook until warmed through and any excess liquid from the tofu has cooked off, then spread the sausage mixture onto the prepared baking sheet.
6. Bake for 15 minutes.
7. Remove from the oven and let the sausage cool for 5 minutes to rest and turn chewy.

Notes

Oil-free? Skip the avocado oil spray and cook the tofu dry over medium-high heat, stirring a bit more often.

Gluten-free? Omit the vital wheat gluten and use tamari in place of the soy sauce.

Nutrition (per 1/3 recipe): 159 calories, 3g carbs, 7g fat, 21g protein

NF SF

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My name is Ellese!

At But Make It Vegan, I share vegan meals and desserts that are protein-packed, macro-friendly, and simple. Think Texas copycats and timeless classics all made completely plant-based, no eggs or dairy required.

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Recipe Key

GF Gluten-Free

SF Sugar-Free

SO Soy-Free

OF Oil-Free

NF Nut-Free

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