These savory vegan Italian sausage crumbles are slightly sweet and a little spicy. Made with tofu and Italian-inspired seasonings, they’re perfect for bowls, pasta, pizza, and beyond.
My favorite way to pair these easy sausage crumbles is in my Vegan Bolognese, Robust Marinara Sauce, Pink Pasta Sauce, and Vegan English Muffin Pizzas!
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My love for Italian food runs deep —give me garlic, herbs, carbs, and I’m set. But once I started moving toward a more plant-based way of living, I realized I had to rethink some of those comfort foods.
The goal was to still feel that satisfaction, that Sunday-dinner vibe, but without the heaviness or ingredients that didn’t sit right anymore.
That’s where these tofu-based sausage crumbles come in. They’re made with simple, plant-based ingredients you probably already have in your pantry.
They’ve got a bold flavor thanks to fennel, smoked paprika, garlic, and a little maple to round it all out. They’re packed with plant-based protein and so easy to prep, they’re one of my go-to staples.
They’re super versatile, great for bowls, pasta, pizza, whatever you’ve got going on. And they taste so good, you’ll find yourself making them on repeat.
We do Sunday dinners most weeks, and these always make their way into the rotation somehow.
Because good food shouldn’t be complicated. It should just make you feel good — nourishing to the body and soul.
Why this recipe works
- Tofu base: Extra-firm tofu holds its shape, crisps up beautifully, and soaks in all the savory flavors, making it the perfect base for this vegan sausage crumbles recipe.
- The texture: Crispy on the edges, tender inside — exactly what you want from vegan Italian crumbles.
- Crushed fennel seeds: These bring that classic sausage flavor you might not even realize you’ve missed. It’s a small step, but it makes a big difference.
- Walnuts and tahini: Add richness, texture, and healthy fats to make it taste hearty and satisfying.
- Savory-sweet balance: Maple syrup smooths out the bold flavors and helps everything caramelize just a little while baking.
- Meal-prep friendly: These plant-based protein crumbles are easy to prep and hold up great in the fridge, making them the perfect addition to bowls, pasta, or next-day leftovers.
What ingredients you need
For the crumbles:
- Extra-firm tofu
- Walnuts
- Soy sauce – Or tamari
- Tahini – Or oil
- Maple syrup
The sausage-style spice blend:
- Crushed fennel seeds – key to the sausage flavor
- Smoked paprika, garlic powder, and onion powder
- Oregano, thyme, and turmeric
- Red pepper flakes – Optional, for heat
- Nutritional yeast – For a cheesy umami layer
- Sea salt and black pepper
This is a pantry-friendly, flavor-packed mix you’ll want to keep around for bowls, pasta night, or lazy Sunday dinners.
How to make Vegan Italian Sausage Crumbles (step-by-step)
Press or pat the tofu dry to remove as much moisture as possible—you want little moisture remaining so it crisps instead of steams in the oven.
Preheat oven to 400°F, and line a cookie sheet with parchment paper or a silicone mat.
In a bowl, whisk together tamari, tahini, maple syrup, and all spices, except nutritional yeast and walnuts.
Crumble the tofu into the seasoning bowl and stir.
Add walnuts and nutritional yeast to the bowl—stir to coat.
Spread onto the parchment-lined cookie sheet and bake for 25–30 min, stirring halfway (you can optionally broil for 1-2 minutes at the end for extra crisp).
In the kitchen tips
- Crumble size: Aim for uneven, bite-sized pieces. Bigger crumbles stay juicy inside, smaller bits get crispier. This contrast is part of what makes sausage crumbles so good.
- Pat-dry tofu is fine: Pressing tofu removes more water, but since we’re these are baked tofu crumbles, a thorough pat-down works well. The heat drives out the excess moisture.
- Use parchment or a silicone mat: This keeps the crumbles from sticking and allows better browning without burning.
- Don’t skip the fennel: Even if you’re not a fennel lover, don’t leave it out. It’s the backbone of that “sausage” flavor.
- Let the mixture rest (if you can): Letting the seasoned crumbles sit for 10–15 minutes before baking gives the flavors time to soak into the tofu. It’s subtle — but worth it.
You can also swap the walnuts for sunflower seeds, hemp seeds, or just leave them out for nut-free. You’ll lose a little crunch, but the flavor and structure of the crumbles will still be solid and delicious!
Substitutions & additions
- Tahini or olive oil: Both add a little extra richness and help with browning. Tahini adds a creamy texture and a hint of nuttiness. Olive oil is more neutral and lets the spices shine. Use whichever one you prefer.
- No walnuts? Use raw sunflower seeds for a similar crunch and healthy fat boost. You can also omit them if you want a nut-free option — just expect a slightly softer texture.
- No tamari? Low-sodium soy sauce works great. Coconut aminos also work, but they’ll make the crumbles a little sweeter and less salty (you may need to adjust salt amount).
- Make it spicier: Add a pinch of cayenne or crushed red pepper if you want it extra spicy.
- Want extra umami? Add ½ teaspoon white or yellow miso paste or a few dashes of vegan Worcestershire. You can even toss in a teaspoon of tomato paste for richness.
- A little tang? A splash of apple cider vinegar (about ½ teaspoon) can brighten the flavor of the crumbles, especially if you’re looking for more contrast. Just a few drops go a long way.
- Richer color? Want a deeper color? Stir in ¼ teaspoon beet powder into the spice blend. It gives the crumbles a richer hue, great for pasta dishes, savory calzones, or anytime you want that sausage look.
- Boost protein: Sprinkle in a tablespoon of hemp seeds or ground flax seed for added nutrition (they disappear right into the mix).
Storage & meal prep
- Fridge: Store leftover crumbles in an airtight container for up to 3 days. Reheat in a skillet over medium heat until warmed through and lightly crisped. They’re best the day of or the next — after that, the texture softens.
- Freezer: Technically possible, but not ideal. Once frozen and thawed, the tofu becomes more spongy. The crispy bits go soft, and it loses that sausage-y bite.
- Meal prep tip: I love keeping a few easy recipes like this in rotation for busy weeks. They’re meal-prep friendly and make dinners so much simpler. I typically double this recipe, and use the leftovers in pasta or for pizza night.
Serving ideas
Once you’ve got these tofu crumbles on hand, you’ll find endless ways to use them. They’re bold, flavorful, and full of traditional Italian seasonings.
- Add to pasta dishes
- Toss into grain bowls for an easy plant-based protein boost
- Use on pizza with Vegan Provolone Cheese Sauce, and pizza sauce
- Spoon into stuffed peppers
- Stir into Vegan Lasagna Soup
- Breakfast burritos
These vegan sausage crumbles are the perfect addition to weeknight meals or Sunday dinners—super versatile and so good. I make them during meal prep so they’re ready to go.
FAQ
It depends on how crispy you want the crumbles. A good pat-down with a clean towel is enough for decent texture, but pressing removes more water, which helps the tofu soak up flavor and get crispier. If you’ve got time (or a tofu press), go for it!
Extra-firm tofu is your best bet for this recipe. It holds its shape, has low moisture, and crisps up beautifully in the oven. I like using organic or non-GMO when I can — it’s usually less processed and made with higher-quality ingredients.
Use tahini instead of olive oil, and you’re good to go. Tahini is made from whole sesame seeds with no added oil, so these vegan crumbles fit WFPB guidelines (like those from Dr. Esselstyn or Forks Over Knives).
Crushing the fennel releases its oils, which gives way more flavor. Whole seeds don’t mix in evenly and can be a little overpowering. Just a gentle crush with the side of a knife or a quick roll with a rolling pin gets the job done.
Yes! These tofu sausage crumbles are a great source of protein and can replace traditional country sausage in most recipes. Works great in bowls, pasta, or stuffed veggies.
I can’t wait for you to try these sausage crumbles! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see how you use it! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Vegan Italian Sausage Crumbles
Equipment
- Tofu press optional
Ingredients
- (1) 16-ounce block extra-firm tofu, pressed or well-patted dry
- 1.5 tablespoons tamari, OR low-sodium soy sauce
- 2 tablespoons extra virgin olive oil, OR tahini
- 2 tablespoons maple syrup, adjust to taste
- 2 teaspoons fennel seeds, slightly crushed
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1.5 teaspoons regular paprika
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- ¾ teaspoon oregano
- ½ teaspoon red pepper flakes, adjust to taste
- ⅛ teaspoon turmeric
- 20 turns black pepper, about ¼ tsp
- ½ teaspoon sea salt, or to taste
- 1 tablespoon nutritional yeast
- ¼ cup finely chopped walnuts, optional
Instructions
- Press or pat dry the tofu to remove moisture. If pressing, do this 20 minutes ahead. No tofu press? Use a heavy pan or just wrap in a clean towel and pat dry if you're short on time.
- Preheat oven to 400°F (200°C).
- While the tofu is pressing, prepare your seasoning blend. In a large bowl, stir together soy sauce, tahini, maple syrup, fennel, and spices (leave out the walnuts + nutritional yeast for now).
- Crumble in the tofu by hand into bite-sized chunks.
- Add nutritional yeast + walnuts, then stir until evenly coated.
- Taste a small piece before baking (especially if using low-sodium tamari or coconut aminos) and add a pinch more salt if needed.
- Spread on a baking sheet lined with parchment paper or a silicone mat, spreading it into an even layer.
- Bake for 25–30 minutes, stirring halfway.
- Optional: Broil for 1–2 minutes at the end if you want extra crisp.
- Cool slightly, then serve.
Notes
- Coconut aminos and low-sodium tamari are milder and sweeter than soy sauce. Taste a small bit of the mixture before baking, and add a pinch more salt if needed.
- Top with diced fresh parsley if desired.
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