Tofu Sausage is my NEW favorite Sausage

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

5 from 1 vote
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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


  • 4 rice paper skins
  • 1 plate water for hydrating


  • Preheat oven to 400ΒΊf
  • 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!


  1. 5 stars
    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.

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