Tofu Sausage Crumbles (Printable Version)
Seasoned tofu crumbles infused with aromatic herbs and smoky paprika for a rich, savory taste.
# Ingredients Required:
→ Tofu
01 -
450 grams super-firm tofu
→ Spices and Herbs
02 -
3.5 teaspoons fennel seeds
03 -
2 teaspoons dried oregano
04 -
2 teaspoons smoked paprika
05 -
2 teaspoons garlic powder
06 -
0.5 teaspoon dried basil
07 -
0.25 teaspoon ground sage
08 -
0.75 teaspoon freshly cracked black pepper
09 -
0.5 teaspoon cayenne pepper (optional)
10 -
0.25 teaspoon fine sea salt
→ Liquids and Condiments
11 -
37 milliliters soy sauce or gluten-free tamari
12 -
15 milliliters ketchup or tomato paste with a pinch of sweetener
13 -
10 milliliters apple cider vinegar
14 -
20 to 45 milliliters cooking oil
# Guide to Cooking:
01 -
Crumble the tofu onto a clean tea towel or paper towels and gently pat dry. Set aside.
02 -
Lightly crush the fennel seeds using a mortar and pestle or spice grinder until broken but not powdered. Combine with dried oregano, smoked paprika, garlic powder, dried basil, ground sage, and freshly cracked black pepper in a bowl.
03 -
In a small bowl, whisk together soy sauce, ketchup, and apple cider vinegar. Set aside.
04 -
Preheat a large cast iron skillet or sauté pan over medium heat. Add 2 tablespoons (approximately 30 milliliters) of oil and heat until shimmering. Add the spice mixture and stir continuously for about 1 minute to toast the spices. If the pan appears dry or a richer flavor is desired, add an additional tablespoon of oil.
05 -
Add the crumbled tofu to the pan and stir thoroughly to coat with the toasted spices. Use a spoon to break up any large tofu pieces as needed. Drizzle the soy sauce mixture over the tofu and stir well to combine. Season with sea salt and optional cayenne pepper. Cook, stirring occasionally, until tofu is browned and heated through, approximately 15 minutes.
06 -
Adjust seasoning to taste. Serve warm immediately or allow to cool completely before storing.
# Extra Suggestions:
01 -
Use super-firm tofu for best texture; extra-firm tofu can be substituted by pressing out excess moisture.