May 5 2015

DIY Tofurky Italian Sausages

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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.

Total Time to Prepare: 45 minutesCooking Time: 30 minutesServes: 3-4

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Now mix everything else (except the gluten) together including the spices we blended above & put it in a blender.
  5. 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.
  6. Mix the blended mixture with the gluten. Knead lightly until all the gluten has been mixed in.
  7. 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.
  8. 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!
  9. Steam them for 30 minutes then allow them to cool & unwrap. They'll firm up some more during the cooling period.
  10. 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!
  • Nia

    Oooh! I cannot wait to try this. Thank you

    • thatvegandood_admin

      Yeah! Let me know how it goes!