Old School With Veggie "sausage" And Cheddar Biscuit Recipe

Prepare tofu

Press the extra-firm tofu for 10–15 minutes to remove excess moisture. Crumble the pressed tofu into a mixing bowl by hand or pulse briefly in a food processor (3–4 short pulses) until coarsely ground — you want texture, not a paste.

Combine dry binders and aromatics

Add the rolled oats, panko breadcrumbs, finely minced onion, minced garlic, smoked paprika, ground sage, dried thyme, black pepper, and 1/2 teaspoon salt to the crumbled tofu. Stir to combine.

Season and bind

Add soy sauce, maple syrup, and 1 tablespoon of oil to the bowl. Mix thoroughly using a spoon or your hands until mixture holds together when pressed. If mixture feels too wet, add up to 1–2 tablespoons more panko or oats; if too dry, add 1 teaspoon water or another 1/2 teaspoon oil.

Form patties

Divide the mixture into 4 equal portions and press into compact patties about 3–4 inches wide and 1/2 inch thick. Chill in the fridge 10 minutes to firm up (optional, but helps with frying).

Cook patties

Heat 2 tablespoons neutral oil in a large skillet over medium heat. Add patties and cook 4–5 minutes per side until golden brown and firm, pressing gently once halfway through to ensure even contact. If they brown too quickly, lower the heat to medium-low and cook a few extra minutes. Remove to a plate lined with paper towel and keep warm.

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Keep butter very cold in the refrigerator until ready to use.

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, baking soda, and 1 teaspoon salt until evenly combined.

Cut in butter

Add the cold grated/cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (this creates flaky layers).

Add cheese and liquid

Stir in the grated sharp cheddar until evenly distributed. Make a well in the center and pour in the 3 tablespoons buttermilk. Gently fold with a spatula until the dough just comes together; it will be slightly shaggy. If dough seems too dry, add up to 1–2 tablespoons cold milk, one tablespoon at a time — do not overwork.

Shape biscuits

Turn dough out onto a lightly floured surface and gently pat to about 3/4–1 inch thickness. Fold the dough over onto itself 2–3 times to create layers, then pat again to 3/4–1 inch. Using a 2.5–3 inch biscuit cutter or a sharp knife, cut 4 biscuits. Press leftover scraps together gently and cut additional biscuits if desired.

Bake

Place biscuits on the prepared baking sheet about 1 inch apart. Beat the egg and brush the tops for a golden sheen. Bake in the preheated oven for 12–15 minutes until risen and golden brown on top.

Finish

Remove biscuits from oven and immediately brush with 1 tablespoon melted butter. Allow to cool 3–5 minutes before assembling sandwiches.

Prepare sauce

In a small bowl combine the mayonnaise and Dijon mustard. Season with a pinch of salt and pepper to taste. Stir until smooth.

Toast biscuits (optional)

If you prefer a slightly crisp interior, split the warm biscuits and place cut sides down in the same skillet you used for the patties over medium heat for 30–60 seconds until lightly toasted.

Assemble sandwiches

Spread about 1 tablespoon of the mayo-Dijon sauce on the bottom half of each biscuit. Place a leaf of lettuce and a slice (or 1/4 cup grated) of cheddar on the bottom half. Add a warm veggie "sausage" patty on top of the cheese; if using sliced cheddar, it will soften from the patty's heat. Top with sliced tomato if using, then the biscuit top. Serve immediately.

Serving suggestions & storage

Serve each sandwich warm. Leftover patties keep in an airtight container in the fridge for up to 3 days and reheat in a skillet over medium-low for 3–4 minutes per side. Biscuits are best the day made; store cooled biscuits in an airtight container at room temperature for up to 2 days or freeze for longer storage.