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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
Cook Time 25 minutes
Total Time 35 minutes
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