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If you’ve been craving the traditional sausage gravy, but need it to be plant-based and meat-free, it’s possible. With my vegan tofu sausage gravy, you’re getting all the flavor and none of the pork or dairy.
Sausage gravy is typically made with pork sausage, flour, salt, black pepper, and milk. It’s a popular, classic dish in the South, but is now enjoyed in many parts of the United States.
The dish usually served both for breakfast – but honestly, there doesn’t have to be any rules. Have it any time of the day. I love it best on top of a warm, homemade biscuit.
The gravy can also be enjoyed with mashed potatoes, home fries, vegan “chicken” fried steak, or over a breakfast scramble.
If you’re looking for a traditional gravy for Thanksgiving, go for a homemade brown mushroom gravy.
Because I wanted to keep this recipe similar to its original, while keeping affordability in mind, we’re going with the same flavors and keeping the flour – apologies my gluten-free folks.
Gluten-free flour can be a great alternative, but they can be on the pricer side and difficult to find – depending on access.
So, we’re just keeping it affordable and easy and just going with old-fashioned, all-purpose flour. Besides, it gets the job done.
More Sauce & Gravy Recipes :
Recipe Notes
- We’re using homemade, vegan sausage crumbles for this recipe, which made with firm or extra-firm tofu. Not silken – that one’s too soft. Leave that for another recipe and another day.
- Slowly add the water and soy milk with the tofu. The sauce will thicken as it further cooks. Additionally, when the flour and milk/water mixture simmers together, it’ll create a light-golden colored gravy.
How To Thicken Gravy?
Changing the texture of the gravy is easy. If you prefer a thinner gravy, add more water. If you prefer a thicker gravy, either add more flour or simmer for a bit longer.
Keep in mind that the gravy will initially be thin, but will thicken up as it simmers for a few minutes. Just be sure to adjust the salt and pepper accordingly.
How To Store
The gravy is best eaten rightaway, but it can be stored and used later.
Store the gravy in an air-tight container in the refrigerator for up to 4 days.
To reheat, warm the gravy over medium-low heat in a saucepan until warm. It will be thick – add a bit of water or soy milk until thin enough to your liking.
Vegan Tofu Sausage Gravy
Ingredients
Tofu Sausage Seasoning + Sauce Mix
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon nutritional yeast
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
Pan-Fried Tofu Sausage
- 2 tablespoons oil
- 19 ounces firm or extra-firm tofu drained, pressed
- 4 tablespoons all-purpose flour
- 1 cup water
- 1 cup soy milk plain, unsweetened
- 1 tablespoon vegan butter I use Melt Organic
- Salt and pepper to taste
Instructions
Tofu Sausage Seasoning + Sauce Mix
- In a small bowl, whisk together reduced-sodium soy sauce, water, nutritional yeast, smoked paprika, oregano, garlic powder, and chili powder. Set aside.
Pan-Fried Tofu Sausage
- Set a large non-stick pan, skillet, or wok over high heat and add the oil.
- Next, crumble the firm tofu with your hands or with a fork and transfer it into a non-stick pan. Cook and occasionally stir the tofu for about 10-15 minutes or so until some of the pieces begin to turn golden-brown.
- Pour the seasoning and sauce mixture over the tofu and cook for another 10 minutes.
The Gravy
- Reduce heat to medium. Pour the flour to the tofu sausage. Stir and cook for 5 minutes.
- Next, slowly whisk in the water and soy milk and cook for about 5-7 minutes, until thick enough. Stir in vegan butter and salt + pepper to taste.
Nutrition
Did you try out this Vegan Tofu Sausage Gravy recipe?
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Sahil Saini
Can’t wait to try this recipe tomorrow!
Thank you for sharing a unique way to make plant based gravy.
Sylvia W
Ever since this NY gal moved to Florida I have been so jealous of folks eating their biscuits and gravy on those rare occasions when I go out for breakfast – it smells wonderful, and the people look so happy 😉
As it is, I have a major allergy to anything containing cow milk, and have been working at cutting back on meat (not vegan, but definitely putting plant-based in the front lines in my menu rotation).
This sounds like just what I need, and the tofu adds the protein I need to keep my doctor happy (at my age – 66 – I have been advised to up my protein significantly). Looking forward to trying this!