Vegan Sausage Crumbles
Easy vegan sausage crumbles made from tofu and bold Italian seasonings. Golden, crispy, slightly sweet, and a little spicy. Oil-free option included!
Ingredients
- (1) 16-ounce block extra-firm tofu patted dry, optionally pressed
- 1 ½ tablespoons tamari or low-sodium soy sauce
- 2 tablespoons extra virgin olive oil see Notes for oil-free
- 2 tablespoons maple syrup adjust to taste
- 2 teaspoons fennel seeds slightly crushed
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1 ½ teaspoons regular paprika
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ¾ teaspoon oregano
- ½ teaspoon red pepper flakes adjust to taste, see Notes if doubling
- ⅛ teaspoon turmeric
- ¼ teaspoon black pepper about 20 turns
- ½ teaspoon sea salt or to taste
- 1 tablespoon nutritional yeast
- ¼ cup finely chopped walnuts optional, see Notes for nut-free
Instructions
- Pat dry tofu with a clean towel to remove moisture. Optionally press tofu for 20 minutes with a tofu press or heavy pan.
- Preheat your oven to 400°F (200°C).
- Meanwhile, in a large bowl, stir together soy sauce, olive oil, maple syrup, fennel, and all spices (leave out walnuts and nutritional yeast for now).
- Crumble the tofu into the bowl by hand into bite-sized, uneven chunks. Gently mix until evenly coated.
- Add nutritional yeast and walnuts, then gently stir in.
- Taste a small piece before baking (especially if using low-sodium soy sauce or coconut aminos instead of tamari) 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 30 minutes, stirring halfway. Optionally broil at the end for 1–2 minutes for extra crispiness, but watch to prevent burning.
Notes
- Oil-free: Use the same amount of tahini instead of oil.
- Nut-free: Swap walnuts for sunflower seeds or omit for a softer crumble.
- Doubling the recipe: I don't double the crushed red pepper when doubling this recipe, as it can quickly overpower. But adjust based on your spice preference. I also suggest using 2 cookie sheets so it stays crispy.
- Top with freshly chopped parsley if desired.
Nutrition
Calories: 176kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 677mg | Potassium: 254mg | Fiber: 4g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
