Frozen tofu, sesame oil, and the key addition of fennel seeds make a chewy and flavorful Italian sausage for pizza.
Yield: 1 pound of tofu sausage
Time: 50 minutes
- 2 medium bowls
- rubber spatula
- non-stick rimmed cookie sheet (or cookie sheet lined with parchment paper)
- 1 pound frozen tofu, thawed and pressed*
- ⅔ c sesame oil
- 2 cloves garlic, minced
- 1 T nutritional yeast
- 1 T sugar
- 1 T tahini
- 1 T soy sauce
- 1 t smoked paprika
- 1 t fennel seeds, crushed
- 1 t Italian herbs
- 1 t smoked salt
- ½ t pepper
While the tofu is pressing, mix together all the other ingredients in one of the bowls.
Tear** all the tofu into bite-size pieces, collecting them in the other bowl, then add to the marinade all at once.***
Preheat oven to 375.
Stir well to coat evenly, then let sit for 10 minutes
Spread sausage in a single layer on the cookie sheet and bake for 15 minutes. Stir and return to the oven for another 15 minutes, until browned to your liking.
* Frozen then thawed tofu gives the sausage a perfect chewy texture. You can use fresh and pressed tofu but the sausage will be softer.
** For the most realistic looking sausage, press the whole block for an hour, then tear into pieces. Or if you prefer, you can slice it and press for 20 minutes, then cut into neat cubes.
*** Thawed, pressed tofu is a sponge, so don’t add the pieces to the marinade as you tear them, or the first ones will absorb everything. Tear all the tofu into another bowl, then stir into the marinade all at once.