Vegan Breakfast Sausage
This Vegan Breakfast Sausage is packed with flavor and protein! Easy to make and perfect for a hearty, plant-based morning meal.
Equipment
- Mixing Bowl
- Food Processor
- Skillet
- Spatula
- Measuring cups and spoons
Ingredients
- 4 oz Firm Tofu measured as drained and squeezed
- 1 cup Breadcrumbs use gluten-free if desired
- ½ cup Dairy-free milk
- 4 Tbsp Cornstarch
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 3 Tbsp Olive oil
- 1 tsp Sweet smoked paprika powder
- 1 tsp Dried sage
- 1 tsp Dried thyme
- ½ tsp Fennel seeds crushed
- ½ tsp Salt
- 1 Tbsp Nutritional yeast
Instructions
Vegan Breakfast Sausage: How It’s Done
- Start by draining your firm tofu thoroughly. Wrap it in a clean kitchen towel and press gently to remove excess moisture. Then crumble the tofu into a large mixing bowl.
- In the bowl with crumbled tofu, add breadcrumbs, dairy-free milk, cornstarch, chopped onion, minced garlic, olive oil, sweet smoked paprika, dried sage, dried thyme, crushed fennel seeds, salt, and nutritional yeast. Mix well until combined.
- Shape the mixture into patties or sausage shapes by hand.
- Heat a skillet over medium heat with a splash of olive oil. Cook the shaped sausages for 5-7 minutes on each side until golden brown and crispy. Remove and drain excess oil on paper towels.
Notes
- Press tofu thoroughly to avoid watery sausages that won't hold shape.
- Cook sausages in batches to prevent steaming and ensure browning.
- Don't skip the spices for full flavor.
- Let the mixture rest a few minutes before shaping for better texture.
- These sausages can be baked at 375°F (190°C) for 20-25 minutes as a healthier alternative to frying.