Tofu Sausage Crumbles are a delicious vegan alternative to traditional sausage. They're easy to make on the stovetop, generously seasoned with savory herbs and spices, and packing just enough kick from black pepper and cayenne to keep you coming back for more! Sprinkle these meaty tofu crumbles on pizza and pasta or enjoy with vegan biscuits and gravy for breakfast!
I've been making this easy tofu chorizo for years. Y'all really love that recipe, too! It's just so flavorful, easy to make, and works in a variety of dishes.
So when we were making homemade vegan pizza one recent Saturday, I decided to switch up the seasonings in the chorizo for a tofu sausage.
And it turned out great! My husband couldn't stop raving over it. I was actually afraid he was going to gobble up all of the sausage crumbles before our pizza dough was ready!
This crumbled tofu sausage is firm, meaty, golden and crisp on the outside, and just moist enough on the inside. Plus the spicy sausage flavor is so more-ish. It really took our homemade pizza over the top!
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Why You'll Love Tofu Sausage
- Easy to make on the stovetop in about 30 minutes!
- BIG, BOLD flavors and the firm and meaty texture you expect in crumbled sausage.
- Customizable recipe, whether you want mild or spicy, Italian or breakfast sausage vibes.
- Gluten-free vegan sausage option that's perfect for your pizzas, pasta, salads, and whatever else you want to pair it with!
Ingredients & Substitutions
- Super-firm tofu - This works best (and is easiest) because it has the lowest moisture content of all varieties of tofu, but extra-firm tofu also works if you press it first.
- Fennel seeds - Essential for that classic sausage flavor. Lightly crush them in a mortar and pestle or blitz them a few times in a spice grinder or clean coffee grinder.
- Dried oregano and basil - These add savory Italian flair. If you don't have basil, it's fine to skip it. The fennel seeds and black pepper are the most important flavors and the ones we really want to highlight.
- Smoked paprika - For color and a touch of smoky flavor.
- Garlic powder - Feel free to use fresh minced garlic if you like. I just wanted to keep prep simple, with minimal chopping.
- Ground sage - Gives a hint of warmth and classic sausage seasoning. You can bump this up and reduce the fennel and oregano if you prefer more of a breakfast sausage vibe. More details on this below.
- Black pepper - Adds a bit of heat and depth. It's fine to reduce it for a milder version.
- Soy sauce - Adds umami and saltiness. Use tamari or coconut aminos for a gluten-free option.
- Ketchup - Adds a touch of sweetness and acidity. Tomato paste with a pinch of sugar or ½-1 teaspoon maple syrup works as a substitute.
- Apple cider vinegar - Enhances the tangy, slightly fermented taste of sausage. Another neutral-ish vinegar works in a pinch.
- Oil - Helps create a crispy texture. I like olive oil or avocado oil here.
- Cayenne pepper, optional - For extra kick! Adjust to taste or omit for a milder version.
- Fine sea salt - Saltiness is one of the MOST important factors in creating sausage flavor. Since we don't want the crumbles to taste too much like soy sauce, it helps to add a little salt near the end of cooking.
See the recipe card below for full step-by-step instructions.
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How to Make Tofu Sausage Crumbles
First, I like to crumble the tofu onto a tea towel (or paper towels) and very gently pat it dry.
Though this step isn't necessary, it does help the tofu brown and encourages slightly firmer crumbles. If you don't feel like doing this extra step, it's fine to crumble the tofu directly into the skillet.
Next, grind the fennel seeds a bit using a mortar and pestle, or pulse them a few times in a spice grinder. It doesn't need to be powdered, just smashed up a bit. Combine the fennel seeds with the other dry seasonings.
In a separate bowl, stir together the soy sauce, ketchup, and apple cider vinegar.
Preheat a large cast iron skillet over medium heat, and add the oil. Once hot, add the spice blend to the oil. Stir frequently and cook for about 1 minute to enhance the flavors.
Add the crumbled tofu to the skillet, and stir very well to coat with the herbs and spices.
Pour the wet mixture over the tofu, and stir to distribute. Season with salt and cayenne, if using. Stirring only occasionally, cook the tofu sausage until browned, about 15 minutes.
Hint :
I highly recommend a cast iron skillet for this recipe because it browns the tofu more evenly. Otherwise, use a heavy-bottom saute pan or skillet.
Serving Suggestions
- Pasta & Pizza - Sprinkle your tofu crumbles over pasta dishes and use it as a topping for homemade pizza.
- Breakfast - Stir it into tofu scrambles or scrambled JUST Egg. Add it to breakfast burritos and wraps. And use it to make vegan sausage gravy for biscuits!
- Tacos & Wraps - Add it to tacos, burritos, and vegan taco bowls for extra plant-based protein.
- Soups & Stews - It even holds up well in soups and chili, adding texture and flavor.
- Salads & Bowls - Toss the crumbles over salads or grain bowls for a meaty protein-packed option.
Variations
- Maple Breakfast Sausage - Add 2 teaspoons maple syrup and reduce the fennel seed to 2 ½ teaspoons. Omit the oregano, basil, and cayenne, and increase the sage to ½ teaspoon.
- Spicy Italian Sausage - Increase cayenne to taste (it's fine to add it directly to the tofu while it's cooking), and add ½ teaspoon crushed red pepper flakes for extra heat.
- Mild Herb Sausage - Reduce the black pepper and omit the cayenne for a milder, herb-forward flavor.
FAQs
Yes! Store the tofu crumbles in an airtight container in the fridge for up to 5 days. Reheat in a pan for a few minutes or in the microwave. You can also toss them in the air fryer for a few minutes for a crispier exterior.
Absolutely! Let the tofu cool completely, then store in a freezer-safe container for up to 2 months. Reheat from frozen or thaw in the fridge before reheating.
Helpful Tips
- Since most sausage is very boldly flavored and salty, I created the recipe to be the same! If you're sensitive to fennel or black pepper, or plan to use the crumbles in a salty dish, consider reducing the amounts. As the tofu is cooking, you can always add more seasoning if needed.
- Since extra-firm tofu usually comes in 14 ounce packages, you don't need as much seasoning as with super-firm tofu. Use scant measurements for the herbs, spices, and salt.
More Tofu Recipes
Recipe
Tofu Sausage Crumbles
Equipment
- cast iron skillet - or a heavy-bottom saute pan
Ingredients
- 16 ounces super-firm tofu - see Notes to sub extra-firm
- 3½ teaspoons fennel seeds
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- ½ teaspoon dried basil
- ¼ teaspoon ground sage
- ¾ teaspoon freshly cracked black pepper - use less for mild heat
- 2½ Tablespoons soy sauce - or GF tamari
- 1 Tablespoon ketchup - or tomato paste w/a pinch of sweetener
- 2 teaspoons apple cider vinegar
- 2-3 Tablespoons oil
- ½ teaspoon cayenne pepper, optional - adjust to taste
- ¼ teaspoon fine sea salt - or more to taste
Instructions
- Crumble the block of tofu onto a tea towel or paper towels, and gently pat dry. Set aside.
- Use a mortar and pestle or spice grinder to break up the fennel seeds. They don't need to be powdered, just smashed up a bit. Add the other dried herbs and spices to the fennel seeds and stir to combine (oregano, smoked paprika, garlic powder, basil, sage, and black pepper).
- In a small bowl, combine the soy sauce, ketchup, and apple cider vinegar. Set aside.
- Preheat a large cast iron skillet (preferred) or saute pan over medium heat. Add 2 tablespoon oil, and let it get hot. Add the dried herb/spice mixture. Stirring frequently, cook for about 1 minute. If the pan looks too dry and/or you prefer a richer tofu sausage, add 1 more tablespoon oil.
- Add the crumbled tofu to the pan, and stir well to incorporate with the seasonings. If desired, use your spoon to break up larger chunks of tofu. Drizzle the soy sauce mixture onto the tofu, and stir well. Season with the salt and cayenne, if using. Stirring only occasionally, continue to cook the tofu until browned, about 15 minutes.
- Taste for seasoning. Serve now or cool completely before storing.
Notes
- Maple Breakfast Sausage - Add 2 teaspoons maple syrup and reduce the fennel seed to 2 ½ teaspoons. Omit the oregano, basil, and cayenne, and increase the sage to ½ teaspoon.
- Spicy Italian Sausage - Increase cayenne to taste (it's fine to add it directly to the tofu while it's cooking), and add ½ teaspoon crushed red pepper flakes for extra heat.
- Mild Herb Sausage - Reduce the black pepper and omit the cayenne.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Tracie says
First time trying tofu sausage and it was delicious! We will definitely be making this again. Thanks for sharing such wonderful recipes!
linda says
This is so good. I think it is quickly becoming a favourite dish of ours. I cooked some shredded cabbage, carrots, and onions and added them to the sausage mixture and some extra coconut aminos. It was out of this world delicious. We ate the whole thing.
RoseAnne Hutchence says
Absolutely excellent! Thank you, Lori.
(I hope you don't mind one small change: my adaptation uses red lentil tofu, and it turned out just great.)
Mim says
Thank you, this recipe looks very good, I'll be making it this week. Please would you tell me how many servings this makes so that I can calculate the calories. (The nutritional information provided is per serving.)
Thanks
Lori Rasmussen says
Hi Mim - You can find the number servings just below the star ratings, in the upper portion of the recipe box. This one makes 6 servings. I hope you enjoy it!
Susie says
OMG! These are AMAZING! Easily the best vegan sausage I've ever had. AND it is so easy to make. Another winning recipe from you! Thanks!