Vegetarian "sausage" Recipe

Press and crumble tofu

Drain the 14 oz extra-firm tofu and press it for 20–30 minutes to remove excess water. Once pressed, crumble the tofu with your hands or a fork into a large mixing bowl until it resembles coarse crumbs.

Combine dry ingredients

In a separate bowl, whisk together 1.5 cups vital wheat gluten, 1/2 cup chickpea flour, 3 tbsp nutritional yeast, 2 tsp vegetable bouillon powder, 1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp dried sage, 1/2 tsp dried thyme, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper and 1 tsp kosher salt until homogenous.

Mix wet ingredients

In a small bowl, combine 2 tbsp tomato paste, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp olive oil and 3/4 cup water. Stir until smooth. Taste and adjust seasoning (more soy sauce for saltiness, more maple for sweetness).

Form the dough

Add the crumbled tofu to the dry mixture, then pour the wet mixture over the tofu and dry ingredients. Stir with a wooden spoon until a shaggy dough forms, then knead in the bowl for 2–4 minutes until elastic and cohesive. The vital wheat gluten will activate and the mixture should hold together; if too dry add up to 2 tbsp additional water, if too wet dust with 1–2 tbsp more vital wheat gluten.

Divide and shape

Divide the dough into 6 equal portions (for 6 sausages). With lightly oiled hands, shape each portion into a sausage log about 4–5 inches long and 1–1.25 inches thick. Wrap each log tightly in aluminum foil or parchment and twist the ends to seal, leaving no air pockets.

Poach or steam

Bring 2 cups vegetable broth, 1 tbsp soy sauce and a bay leaf to a gentle simmer in a wide pot. Add the wrapped sausages to the simmering liquid so they're partially submerged (they will expand). Cover and simmer gently for 25–30 minutes, turning once halfway through to cook evenly. Alternatively, steam the wrapped logs for 30–35 minutes.

Cool

Remove the sausages from the liquid and let them cool in the foil for 10 minutes, then unwrap. Cooling helps them firm up and hold shape.

Pan-fry for color (optional)

Heat 2 tbsp oil in a skillet over medium-high heat. Add the sausage logs (unwrapped) and press gently, cooking 2–3 minutes per side until browned and crisped in spots. Reduce heat if they brown too quickly. This step adds texture and caramelized flavor.

Slice and serve: Let the sausages rest 2 minutes, slice on the diagonal, and serve hot with mustard, sautéed onions, or in a bun. Store cooled sausages in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.