Vegan Sausage Crumbles (with Tofu)

Vegan sausage crumbles in a white bowl with a wooden spoon.

5 from 5 votes

Switch up your morning routine with a generous helping of vegan sausage crumbles made from tofu. Bursting with flavor, these tofu crumbles are seasoned with a bold mix of spices, including smoked paprika, bringing that classic savory breakfast taste to every bite.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Dessert, Lunch

Cuisine: Italian, Tofu, Vegetarian

Diet: Low Fat, Vegan, Vegetarian

Servings:

Calories: 152kcal

Author: Aly Michell

Ingredients

16 ounces super firm tofu (extra-firm can also be used)
2 tablespoons neutral oil (avocado, canola, vegetable)
2 tablespoons low-sodium soy sauce (liquid aminos can be used)
2 tablespoons water
1 tablespoons nutritional yeast
1 teaspoon smoked paprika
2 teaspoon fennel seeds crushed
1 teaspoon Italian seasoning
Red chili flakes to taste/optional
½ teaspoon garlic powder
1 tablespoon chili powder
Thyme leaves optional

Instructions

Drain any excess water from the super-firm tofu and gently pat it dry with a clean towel or paper towel. If using firm tofu instead, press it first to remove extra moisture.
Using your hands, crumble the tofu into small, sausage-like pieces. Heat a skillet or non-stick pan over high heat and add two tablespoons of oil. Once the oil is hot, add the crumbled tofu and cook, stirring occasionally, for about 10 minutes, until the tofu is golden and crisp in spots.
While the tofu cooks, whisk together the soy sauce, water, nutritional yeast, smoked paprika, crushed fennel seeds, Italian seasoning, red chili flakes, garlic powder, and chili powder in a mixing bowl.
Pour the sauce over the tofu and cook for another 5 minutes, stirring to coat evenly. Remove from heat, garnish with thyme leaves, and serve warm.

Notes

To roughly crush fennel seeds, use a food processor, the back of a spoon, or blender.

Nutrition