I’ve been working on this recipe since I started this site. No crap. It’s taken quite awhile, lots of tofu, lots of gluten, some TVP, lots of sundried tomatoes and some hours but I believe I’ve gotten as close as I possibly can without having full access to the secret, heavily guarded Tofurky sausage recipes. I made that part up, I have no idea how guarded those recipes are. I’m guessing there’s probably also a lot of other recipes out there that claim to do exactly what this one does but hopefully they’re not doing it like I am.
The base for these sausages is tofu & gluten. The rest is all spice. I wanted to get as close as possible to mimicking the Tofurky recipe. At some point they’ve dropped textured vegetable protein so after trying for awhile with a combination of TVP & tofu I ended up just using the tofu. The truest test for these, for me at least, was eating them cold. That’s how I knew the texture was close enough.
Oh, and I finally found Shoyu soy sauce. It’s expensive but totally worth it. It changed the flavor of these entirely. I HIGHLY recommend getting some. Also, I’d be remiss if I didn’t throw some credit/love towards Isa’s recipe that taught me about steaming these things. I made hers, when I first saw the recipe a few years ago, and remember them being good but I just HAD to try my hardest to mimic the Tofurky.
Without further ado, get a steaming apparatus ready with enough water to last 30 minutes & 6 sheets of aluminum foil.
- 1 cup extra firm tofu
- 1 cup vital wheat gluten
- 2 tbsp shoyu soy sauce
- 1/2 cup water
- 1/4 tsp molasses
- 1 tsbp oil
- 1/2 tsp soy flour
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tsp red pepper flakes
- 1 bay leaf
- 1/2 tsp fennel seed
- 1/4 tsp oregano
- 1/4 tsp marjoram
- 2 tsp paprika
- 1/4 cup diced yellow onion
- 3 garlic cloves
- 1/2 cup loosely packed basil leaves
- 7 sundried tomatoes
- If you don't have a steaming apparatus ready, go ahead and do that. You're going to need enough water to last for 30 minutes of steaming. You're also going to need 6 sheets of aluminum foil measuring about 6-8" when pulled out from the roll.
- Use a measuring cup to scoop out 1 cup of the tofu. Then press the tofu to the best of your abilities getting out as much water as possible. I use a nut milk bag and really squeeze the crap out of it.
- Throw all the dry ingredients minus the gluten (soy flour, all spices, yes even the bay leaf, but NO veggies right now) in a blender until you've got a nice blended spice base. Basically we want it to be like a powder.
- Now mix everything else (except the gluten) together including the spices we blended above & put it in a blender.
- Blend this mixture until you've got a nice smooth mixture. You may have to let it sit & move it around or scoop some out to get everything blended. We just want everything to be fairly homogenous.
- Mix the blended mixture with the gluten. Knead lightly until all the gluten has been mixed in.
- Separate into 6 equal parts. Roll these parts into a shape that resembles a sausage or hot dog. It doesn't have to be precise as they'll fill out in the steaming process.
- Wrap each sausage with the aluminum foil. As Isa said in her recipe, "Like a tootsie roll." It's the best way to explain it!
- Steam them for 30 minutes then allow them to cool & unwrap. They'll firm up some more during the cooling period.
- For storage I like to add about 1/2 tsp oil & soy sauce into their container and roll them around. I think this adds a little extra flavor too!