Does TOFU Make the best Italian Sausage Sandwich? I think so…. this is really good and you wouldnt know it was tofu.. I would guarantee it.
This is a series that I keep coming back to, because tofu keep s impressing me more and more.
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Tofu Sausage
Ingredients
Tofu ingredients
- 1 block extra firm tofu drained
- 1 tsp salt
- 1 tsp sesame oil
- 1 tsp Garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp liquid smoke
- 1 tsp red wine vinegar
- 1 tsp soy sauce
- 1/2 tsp agave or maple syrup
- 1 tbsp Nutritional yeast
Sausage mixture
- 1/4 cup mung bean or pea protein
- 1/4 cup textured protein ground
- 1/4 tsp beet root powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp chili flakes
- 1 tsp fenele seeds
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried Italian parsley
- 1 1/2 tbsp Methyl cellulose HV
- 1/4 cup red wine vinegar
- 1/4 cup water
Skin
- 4 rice paper skins
- 1 plate water for hydrating
Instructions
- Preheat oven to 400ºf
- Drain and then crumble your tofu. Slightly larger chunks then ground beef
- season with salt and sesame oil, then divide the tofu in half
- place 1 half on a parchment paper lined baking sheet then season the other half with the remaining tofu ingredients. Mix then place on the baking sheet next to the lighter seasoned tofu
- Drop in the oven, and bake for 30 minutes
- Place dark seasoned baked tofu in large bowl with proteins and rest of sausage ingredients
- mix well, should be a thick past and hold together. Mix in lightly seasoned tofu, cover and set aside for 30 minutes to rest and hydrate fully ( this is important resting time, the methyl cellulose needs to hydrate.
- Once rested, roll "meat" into sausage shapes
- dip the rice paper sheets in water to hydrate, once softened place "meat" on rice paper, roll up, twist ends and pinch off excess.
- Cook on grill or lightly oiled frying pan rolling to cook all sides about 4-6 minutes. Should brown up and the casing (skin) should get slightly crispy
Tried this recipe?Let us know how it was!
This looks AMAZING!
So excited to try this recipe very soon. I just ordered my methylcellulose!!! You never fail to impress Sauce Stache! I will report back soon with my review.
I was excited to make a sausage without VWG and this looked good. However, I ran into a few issues.
– The sausage was very crumbly after frying.
This is my first time using MC and I used the brand promoted, and it the HV version. A couple of things may have caused this. I think the “red” tofu may not have been minced fine enough for one thing. And, I don’t think there was enough liquid. Sine I separated the combined tofu into 4 equal parts and only fried 1 sausage, I added another tablespoon of water to each of the 3 remaining tofu sausage groups (3 tablespoons in total). They were left in the refrigerator overnight, and I made another sausage the next day. It held together much better, still a little crumbly. Perhaps because I used pea protein, it needed the additional water. And again, I think mincing the “red” tofu finer would help.
– The flavor was pickle like.
I questioned 1/4 c of red wine vinegar, but wanted to follow the recipe. Next time I think I’ll replace the 1/4 c with a veggie broth. I also think the spice mixture was a bit off. Perhaps using a spice mix called out for various VWG sausages would work better.
Anyway, I have a starting point for tofu sausage and I am grateful for that.
Thanks, Sauce Stache.