Plant-Based Breakfast Sausage
Plant-based breakfast sausage using easy-to-find, affordable ingredients. Complete your plate of plant-based breakfast sausage with a side of tofu scramble, biscuits, and mushroom bacon.
Ingredients
- 1 tablespoon chia seeds
- 3 tablespoons water
- 16 ounces extra firm tofu
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 3 tablespoons pancake syrup
- 1 tablespoon soy sauce
- 1/2 cup oat flour
- 1/2 cup crushed walnuts
- Vegan butter
Instructions
- Combine chia seeds with water to create a chia "egg." Allow to five minutes to gel up. Stir again. Set Aside.
- Drain and press tofu. In a large bowl, tear apart tofu with hands or a fork and form small crumbles.
- Add and combine smoked paprika, salt, chili powder, brown sugar, pancake syrup, soy sauce, oat flour, crushed walnuts, and chia egg to the bowl. Add more oat flour if mixture is too wet.
- Take the mixture and form small balls and flatten them out into sausage patties.
- Add butter to a non-stick pan over medium-high heat. Pan-fry vegan sausage patties for 4-5 minutes on each side, until golden.
- To air-fry instead, cook at 400 degrees F for 12-14 minutes. No need to add oil. To add oil, brush a bit on each side.
- Optional: pour additional maple/pancake syrup on top of the plant-based sausage patties.
Notes
- If the vegan sausage mixture is too wet, feel free to add more oat flour.
- Shape into relatively small patties, for a tighter hold.
- Taste the tofu mixture prior to cooking to see if it meets your preference and tastebuds.
- To make oat flour, simply take the amount of oat flour you need and blend. Blend until flour-like.
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