Tofu Porc Sausages Italian Style
Experience the perfect fusion of hearty, plant-based goodness and Italian-inspired flavors with these Tofu Porc Sausages Italian Style. Made with firm tofu, aromatic fennel seeds, and smoky paprika, these sausages are enriched with rehydrated porcini mushrooms for a deep umami kick. Breadcrumbs and nutritional yeast bind everything together, creating a wonderfully firm texture that browns beautifully when pan-fried. Infused with fresh parsley, garlic, and classic Italian herbs like oregano, these sausages deliver bold, savory flavor in every bite. Quick to prepare and packed with protein, they’re ideal served alongside marinara sauce, pasta, or a crisp side salad for a wholesome, flavorful meal. Whether you’re vegan, vegetarian, or simply exploring meat alternatives, this recipe will impress your taste buds and elevate your culinary repertoire.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 10 grams Dried porcini mushrooms
- 2 Garlic cloves, minced
- 2 tablespoons Olive oil
- 100 grams Breadcrumbs
- 2 tablespoons Nutritional yeast
- 2 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 1 teaspoon Fennel seeds, toasted and crushed
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable stock or water
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Begin by soaking the dried porcini mushrooms in warm water for about 15 minutes or until softened. Once rehydrated, finely chop the mushrooms and reserve the soaking liquid after straining out any grit.
Press the tofu to remove excess water. Crumble the tofu into small, coarse pieces in a large bowl.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute, then add the chopped porcini mushrooms and cook for another 2 minutes. Set aside.
In the bowl with the crumbled tofu, add the sautéed garlic and mushrooms, breadcrumbs, nutritional yeast, soy sauce, tomato paste, fennel seeds, smoked paprika, dried oregano, fresh parsley, cornstarch, vegetable stock (or water), salt, and black pepper.
Mix everything thoroughly until a firm, cohesive dough forms. If the mixture feels too dry, add a little more vegetable stock (or water) one teaspoon at a time.
Divide the mixture into 8 equal portions. Shape each portion into a sausage, about 10-12 cm long. Press firmly so they hold together.
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Fry the sausages for about 2-3 minutes on each side, turning carefully, until golden brown and heated through.
Serve the sausages with your favorite Italian accompaniments, such as marinara sauce, spaghetti, or a fresh side salad. Enjoy!
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5262 mg | 229% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 10.2 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
