This vegan breakfast sausage recipe takes just 35 minutes to make, and it features a meaty flavor using plant-based ingredients. The secret ingredient is frozen tofu, which provides a unique texture and heartiness that is hard to resist.
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After struggling for years to get the right texture when making vegan breakfast sausages, I found a block of frozen tofu in my freezer. It turned out to be lovely surprise because using frozen tofu and squeezing out the moisture upon thawing is the secret trick to the best texture.
Everyone should know how to make some delicious vegan breakfasts. Some of my favorites include vegan sausage casserole, vegan breakfast hash, and vegan breakfast enchiladas.
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❤️ Why you’ll love it
This vegan breakfast sausage recipe is one of my favorites. It is similar to my vegan sausage recipe and uses firm tofu that has been frozen for at least 24 hours and then thawed.
Most other recipes I have tried in the past required pre-cooking ingredients, which can be a hassle. Fortunately, this recipe does not require any pre-cooking or pre-boiling before frying. It is quick to make, requiring just 15 minutes of prep time and 20 minutes of cook time.
From now on, you will always have at least one block of tofu in your freezer just like me.
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🧾 Key ingredients
This vegan breakfast sausage is a delicious and hearty dish, and the best part is that the ingredients are easy to find at your local grocery store.
Firm tofu is the star of this recipe. When frozen and then crumbled, it has a texture that is surprisingly similar to ground meat. It is the perfect base for our vegan sausage.
Breadcrumbs and dairy-free milk help to bind the sausage mixture and give it a moist, tender texture. Without these, the sausage might be too dry or crumbly. I recommend using cashew milk, oat milk, or almond milk.
Cornstarch is another important ingredient for texture. It helps the sausage hold its shape and gives it a slightly crispy exterior when fried. You can also use tapioca starch.
Onion and garlic are essential for flavor. They add a savory depth that is hard to achieve with any other ingredients.
Sweet smoked paprika powder, sage, and thyme are the key herbs and spices in this recipe. They give the sausage a classic breakfast sausage flavor that is warm, slightly sweet, and incredibly comforting.
Nutritional yeast is optional, but I highly recommend it. It adds a subtle cheesy and umami flavor that compliments the other ingredients beautifully.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this vegan breakfast sausage recipe, a good quality food processor is an absolute game-changer. It helps to transform the texture of the tofu and evenly mix all the ingredients, which is key to achieving the perfect, meaty texture and flavor of the sausage.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Heat a frying pan or skillet to medium heat. Add 1 tablespoon of olive oil, then add the finely chopped onion and garlic. Cook them on medium-low heat until they are tender, but still opaque, yellow, and not caramelized.
STEP 2
Once the onion and garlic are cooked, transfer them to a bowl. Add the remaining olive oil to the bowl, then use a hand blender to blend the mixture into a paste.
STEP 3
Next, prepare the tofu. For the best result, use frozen tofu. Thaw it overnight, then squeeze it hard to remove excess water for a sponge-like texture. Use a food processor to chop the tofu into smaller crumble-like pieces.
Making the vegan breakfast sausage
STEP 1
In a large mixing bowl, add the tofu crumbles, breadcrumbs, dairy-free milk, cornstarch, onion and garlic paste, one tablespoon of olive oil, sweet smoked paprika powder, sage, thyme, fennel, salt, and nutritional yeast.
STEP 2
Mix all the ingredients well using a spatula or your hands. Make sure everything is evenly combined.
STEP 3
Take a small amount of the mixture and roll it into a ball, then flatten it into a patty shape. Heat a frying pan over medium heat. If it is not a non-stick pan, add a bit of coconut or olive oil to prevent sticking.
STEP 4
Fry the patties for a couple of minutes on each side, or until they have a nice brown color and form a crispy crust. Serve and enjoy!
💡 Expert tip
The key to achieving the perfect texture for your vegan breakfast sausages lies in the preparation of your tofu. For this recipe, it is crucial to use firm tofu that has been frozen for at least 24 hours and then thaw it thoroughly. Once thawed, squeeze the tofu until it is completely dry. This process results in a sponge-like texture that closely resembles traditional sausage.
🔄 Variations
For extra heat, consider adding a teaspoon of cayenne pepper or a dash of red pepper flakes to the mixture. This will give your vegan breakfast sausages a bit of heat and a bold, fiery flavor.
If you are a fan of sweet and savory flavor combinations, try incorporating a drizzle of maple syrup. This will add a touch of sweetness that pairs beautifully with the savory herbs and spices already in the recipe.
You can also swap out tofu for textured vegetable protein. Both tofu and TVP have a texture close to ground meat, but TVP may be quicker to prepare.
🥣 Serving ideas
These vegan sausages are a versatile and delicious addition to any plant-based breakfast. They can be served alongside a variety of other vegan dishes.
For a hearty start to your day, consider serving them with a side of tofu scramble or a vegan fried egg.
They also make a wonderful addition to a vegan breakfast casserole. I like to tear them apart and add them to a casserole dish with layers of vegan eggs, dairy-free cheese, and fresh vegetables.
These sausages can also be cooked with potatoes and vegetables in a skillet for a vegan breakfast hash. You can also chop them up and add them to a veggie-loaded vegan frittata for a nutritious and delicious meal.
For a more brunch-time option, these sausages can be added to a vegan shakshuka. They are also great for a breakfast pizza. Take brunch to the next level with vegan fried eggs, breakfast sausage patties, veggies, cheese, and some homemade vegan marinara sauce served on top of pizza dough.
❄️ Storing tips
These vegan sausages are incredibly convenient and can be stored and reheated with ease.
To store, place leftovers in an airtight container and pop it in the refrigerator. I recommend consuming them within 3-4 days for the best quality and flavor.
To freeze, it is best to do so only with cooked breakfast sausages. Simply place them in an airtight container or freezer-safe bags individually and in the freezer for up to six months.
To reheat, warm them under the broiler, in the oven, or in a frying pan to make the crust crispy again.
🤔 FAQs
Yes, you can bake these vegan sausage patties but I always recommend pan-frying for the best color and texture. If you still want to bake it, do so for 15-20 minutes in a preheated oven at 375°F. Turn them halfway through and keep an eye to make sure that they do not burn.
The key to preventing your vegan sausage patties from falling apart is to ensure that the mixture is well-compressed and that the patties are formed tightly. If you think it is too loose, add a bit more breadcrumbs and corn starch.
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Vegan Breakfast Sausage (Tofu)
Equipment
Ingredients
- 4 oz Firm tofu measured as drained and squeezed
- ½ cup Breadcrumbs
- ¼ cup Dairy-free milk
- 4 Tbsp Corn starch
- ½ Onion
- 2 cloves Garlic
- 3 Tbsp Olive oil
- ½ tsp Sweet smoked paprika powder
- 1 tsp Sage dried
- 1 tsp Thyme dried
- ½ tsp Fennel
- ½ tsp Salt
- 1 Tbsp Nutritional yeast
Instructions
Pre-cooking onion and garlic
- Take a frying pan or skillet and pre-heat to medium heat. Add 1 Tbsp of olive oil and the finely chopped onion and garlic. Cook on medium-low heat the onion and garlic until tender but opaque, yellow, and not caramelized.
- Add onion and garlic with the remaining oil to a bowl and blend it with a hand blender.
Preparing tofu
- For the best result, use frozen tofu. Thaw it overnight, then squeeze it hard. Use your hand or a milk bag. You will have a sponge-like texture at the end.
- Use a food processor to chop the tofu into smaller crumble-like pieces.
Mixing and forming sausage patties
- Add tofu crumbles, breadcrumbs, dairy-free milk, cornstarch, onion, and garlic paste, 1 Tbsp olive oil, smoked sweet paprika, sage, thyme, fennel, salt, and nutritional yeast to a large mixing bowl. Mix everything well with a spatula or with your hands.
- Form small patties (1 Tbsp size) with your hands, rolling and pressing.
Frying
- Take a frying pan and heat it over medium heat. Add a bit of coconut or olive oil if you don’t have a non-stick pan. Fry them for a couple of minutes on each side to give them a nice brown color.
Marco
The flavor is definitely there! Just the texture is missing. I think next time I’d add less breadcrumbs 🙂