Easy vegan sausage crumbles using extra firm tofu, spices, and coconut oil. Top your pasta!
This flavorful recipe comes together easily. I often use textured vegetable protein (TVP) for sausage crumbles, but it’s nice to have a good fallback option. Tofu is a healthy protein substitute that’s easy to find and less processed than TVP. With the addition of a little oil it gets crispy in the oven. For leftovers, I keep it separate from any sauce so it retains crisp and crunch. Make this once and you’ll make it again and again.
This easily makes 8+ servings to top pasta dishes.
INGREDIENTS
- 1 TBSP Liquid coconut aminos
- 1 TBSP refined coconut oil
- ¼ tsp liquid smoke
- 4 dashes Maggi
- 1 tsp Marmite
- 4 tsp sausage seasoning (no salt)
- 2 TBSP nutritional yeast
- ½ tsp mushroom seasoning
- 16 oz block extra firm tofu
DIRECTIONS
- Set oven to 350F
- Heat first four ingredients in the microwave for 20 seconds to melt
- Add Marmite
- Stir ingredients together
- Add next 3 ingredients and mix
- Drain tofu and add to a bowl. Mash with a potato masher until tofu is broken down into crumbles.
- Add spice blend to the tofu and make sure tofu is coated
- Spread crumbles out over baking sheet and bake for 35 minutes.
- Serve and enjoy!