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.
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.