Tofu Sausage Recipe (Easy, Vegan & High Protein)

An oven tray filled with golden, crispy vegan tofu sausages
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This tofu sausage recipe is a simple, high-protein alternative to shop-bought vegan sausages. Made with wholesome ingredients and ready in under an hour. Perfect for batch cooking and freezing, ready for quick weeknight meals.

This recipe felt like a no-brainer – why are supermarket vegan sausages full of ultra-processed ingredients?! I didn’t realise how straightforward it could be to make homemade vegan sausages with simple, real ingredients until I started testing this tofu sausage recipe.

My husband actually walked into the kitchen mid-test and said (slightly confused), “Why does it smell like sausages?!” – which I took as a good sign for this recipe test!

It may have taken 10 rounds of testing (yes, ten), and a few questionable moments along the way (including a brief and quickly abandoned rice paper casing experiment), but I got there in the end – sausages that are soft and flavoursome on the inside, crisp and golden on the outside.

Now, I make these on repeat.

I’ve sliced and fried them to top pasta, served them with mash, and of course made the obligatory sausage sandwich. In a shocking turn of events, even my toddler ate them – which is high praise in this phase of life in her career as World’s Fussiest Toddler.

Also worth noting: I had to stop photographing these halfway through because I’d eaten half the batch. Oops.

So, if you’ve ever been sceptical about tofu – this is the recipe that might just change your mind.

Happy cooking, Tara x

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Two tofu sausages in a small frying pan, sprinkled in fresh herbs

WHY YOU’LL LOVE THIS TOFU SAUSAGE RECIPE

  • Simple, wholesome ingredients. No long list of additives or fillers (like you find in supermarket meat alternatives), just a simple list of regular supermarket ingredients, herbs and spices.
  • High in protein. Each serving of 2 sausages contains 10g of plant-based protein. Higher than many of the supermarket vegan sausages we checked (and with just 154 calories!)
  • Batch prep friendly. They can be made ahead and cooked from chilled or frozen – perfect for quick weeknight meals or family dinners.
  • Flexible cooking options. These homemade vegan sausages can be pan-fried or oven baked.

HOW TO MAKE TOFU SAUSAGES

Here’s a summary of the ingredients needed and steps involved in making this vegan sausage recipe.

Make sure to head to the recipe card below for the full recipe, ingredient quantities and detailed instructions for making these veggie sausages.

INGREDIENTS FOR: TOFU SAUSAGES

The ingredients needed to a make this tofu sausage recipe, laid out on a wooden table

  • Extra-firm tofu: The main ingredient. It’s important to use extra firm rather than firm or silken. We used the brand ‘Tofoo’ in our tests because it is super firm.
  • Flaxmeal and water: a ‘flax egg’ is used to bind the ingredients
  • Oat flour: gives the sausages structure (use gluten free if required).  Tip: If you don’t have oat flour, you can make it by blending oats into a fine flour.
  • Red onion, garlic and tomato puree: For flavour
  • Onion granules, dried sage, dried thyme and nutmeg: Herbs are the secret ingredient that really make these taste like a classic Cumberland sausage.  Tip: You could switch this out for an Italian seasoning blend if you’d prefer an Italian sausage flavour.
  • Salt and black pepper

HOW TO MAKE THIS TOFU SAUSAGE RECIPE

1. Press the tofu for 15 minutes to remove excess water. This is important, even with extra firm tofu. Also make the flax vegan egg and leave to thicken.

2. Blend everything together in a food processor until the mixture is smooth and dough-like.

Two images showing how to make this tofu sausage recipe, featuring a food processor with ingredients in

3. Shape into sausages. The mixture should be soft and smooth. Shaping with damp hands will prevent the mixture from sticking to your hands.

4. Fry until golden in a non-stick pan with a little oil. Turn gently a few times using a spatula to encourage even browning. Alternatively you can oven bake according to the directions in the recipe card.

Vegan sausages being fried in a frying pan

RECOMMENDED EQUIPMENT

To make this tofu sausage recipe, I used the following equipment:

  • I use this tofu press which makes pressing tofu so much easier and less messy than the chopping board and tea towel method.
  • This is the food processor I use. It’s the perfect size for making these sausages and is very reasonably priced.
  • I use this non-stick frying pan because it uses a plant-based non stick (I’ve had them for years and they’ve lasted so well!).

TIPS FOR MAKING THIS TOFU SAUSAGE RECIPE

Use extra-firm tofu

It’s important to use extra firm tofu (like the brand Tofoo) and to press the block of tofu very well with a tofu press (for at least 15 minutes) to remove any excess moisture.

Note: If you have firm tofu rather than extra firm tofu, make sure to press the tofu really well and use extra flour as needed to create a texture that is soft but not too sticky to handle. We cannot guarantee results if making this recipe with firm rather than extra-firm tofu.

Blend until the mixture comes together

The mixture will go from grainy to smooth in the food processor, before coming together into a dough-like ball. This takes around 2 minutes – trust the process!

Use damp hands to shape

When shaping the sausages, lightly wet your hands first (this helps to prevent the mixture from sticking to your hands).

Too sticky to handle?

Mix in a little more oat flour (but not too much otherwise it could transform the texture of the sausages from soft and succulent to dry).

Use a non-stick pan and a spatula to flip

The texture of these sausages is soft and succulent, rather than dry or firm, but this can also make them quite delicate.  For that reason, use a flat spatula to gently flip them during cooking (rather than tongs) and use a non-stick frying pan. If oven baking, be sure to line the tray with non-stick baking paper to prevent sticking.

If oven baking, brush with oil

Oven baking dries the mixture out more than frying, so brush the sausages generously with oil before placing them in the oven. This prevents them from drying out and crisps up the exterior nicely.

A vegan tofu sausage cut open

SERVING SUGGESTIONS

  • Serve with sweet potato mash and onion gravy for a classic comfort meal with a healthy twist.
  • Slice cooked sausages and then fry the slices until golden and crisp on both sides – use to top pasta dishes (like our Crispy Sausage Pesto Pasta).
  • Press into small burgers to make vegan breakfast sausage patties.
  • Serve alongside scrambled tofu, fried tomatoes, baked beans and toast for a plant-based breakfast (or add these ingredients to a wrap to make breakfast burritos!)

HOW TO STORE

Fridge. Store (uncooked) wrapped in parchment paper and placed in an airtight container or bag for up to 2 days.

Freezer. Store (uncooked) wrapped in parchment paper and placed in an airtight freezer bag or freezer-safe container for up to 3 months.

Cooking from chilled or frozen. If cooking these sausages from chilled (i.e. straight out of the fridge), add 2 minutes to the cook time. If cooking these sausages from frozen, add 5 minutes to the cook time (or until the sausages are hot through).

HOW THIS RECIPE COMPARES TO OTHER COMFORTING VEGAN MEALS

If you’re trying to decide on a wholesome meal for tonight, here’s how these tofu sausages compare to some of my other favourites.

If you want something ready 15 minutes

Try my Easy Vegan Carbonara with Smoky Tofu Bacon. It’s on the table in 15 minutes and is light but comforting. Unlike these tofu sausages, which require a little pre and shaping, the carbonara is ideal for busy evenings.

If you want a more ‘weekend cooking’ meal

My Shredded Tofu Kebabs are one of the most popular meals on the site! They’re packed with flavour and served with pitta, roasted veg and tzatziki for a colourful, build-your-own style meal. They’re high in protein and ready in about an hour, so better suited to a relaxed lunch or weekend dinner.

If you want a take-away style option

My Fillet No Fish is flavoursome and more indulgent, with a ‘fakeaway’ feel. Marinated tofu is coated in panko-breadcrumbs and fried until crisp, before being served with a chilli-mayo and vegan cheese in a fresh bread roll.

When to choose these tofu sausages

These tofu sausages are perfect when you want something you can prep ahead, freeze and cook as needed. They’re simple, high in protein, and work across multiple meals – from a classic sausage and mash, to Vegan Toad in the Hole or fried in slices to top our Crispy Sausage Pesto Pasta.

Two tofu sausages in a small frying pan, sprinkled in fresh herbs

HOW WE TESTED THIS TOFU SAUSAGE RECIPE

We tried this recipe 10 different ways to make sure it works reliably in your kitchen:

  • We tried different tofu types (silken, firm and extra firm)
  • We tested flour to tofu ratios to balance structure and softness
  • Adjusted herbs and spices to get that classic Cumberland sausage flavour
  • Trialled multiple cooking methods (frying, baking and steaming)
  • Tested these cased in rice paper sheets (it was a ‘no’ from us)
  • Tried pre-boiling tofu to adjust the texture (no noticeable benefit, so this step was removed)

The final version gives you sausages that are:

  • easy to shape
  • soft but enough structure to cook
  • flavoursome and wholesome

FAQs

Can I freeze this sausage tofu recipe?

Yes, store the sausages (uncooked) wrapped in parchment paper and placed in an airtight freezer bag for up to 3 months.

Why are my tofu sausages too soft?

This is usually due to excess moisture – make sure the tofu is well pressed and blend in some extra oat flour if needed.

Do these taste like tofu?

No, the herbs and spices transform the flavour, and the texture is very different once blended and cooked.

Can I make this tofu sausage recipe gluten free?

Yes – just make sure your oat flour, and all other shop-bought ingredients, are certified gluten free to make a gluten-free vegan sausage.

Can I bake these sausages instead of frying?

Yes! Bake at 180°C fan (200°C conventional / 400°F / gas mark 6) on a baking sheet lined with parchment paper for 18-20 minutes, turning gently halfway.

An oven tray filled with golden, crispy vegan tofu sausages

Tofu Sausage Recipe (Easy, Vegan & High Protein)

This tofu sausage recipe is a simple, high-protein alternative to shop-bought vegan sausages. Made with wholesome ingredients and ready in under an hour. Perfect for batch cooking and freezing, ready for quick weeknight meals.
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Course: Breakfast, Lunch, Main Course
Cuisine: British, Chinese
Prep: 35 minutes
Cook: 10 minutes
Total: 45 minutes
Serves: 6 sausages
Calories: 77kcal
Author: Tara

Ingredients
 
 

  • 2 tbsp flax meal (ground flax seed)
  • 250 g extra firm tofu
  • 50 g oat flour (or oats blended into a fine flour (see note 1), gluten free if required)
  • 50 g red onion (approx 1/2 onion, roughly diced)
  • 2 garlic cloves (minced (or 1/2 tsp garlic powder))
  • 1 tbsp tomato puree
  • 1.5 tsp onion granules
  • 1 tsp dried sage
  • ¼ tsp dried thyme
  • ⅛ tsp ground nutmeg
  • ½ tsp salt
  • ⅛ black pepper (ground)
  • Oil for frying

Equipment

  • Non-Stick Frying Pan
  • Food Processor
  • Tofu Press

Instructions
 

  • PRESS THE TOFU. Remove the tofu from the packet and drain off any excess water. Place the tofu in a tofu press and press for 15 minutes to remove as much liquid as possible.
    Note: If you don’t have a tofu press, wrap the block of tofu in a tea towel and place it between two chopping boards (or trays), with a book or tins placed on top for added weight.
    250 g extra firm tofu
  • Whilst the tofu is being pressed, gather together your other ingredients, chop the onion and make a flax egg.
  • MAKE A FLAX EGG. Combine the flax meal with 4 tbsp water and set aside for 5 minutes to thicken.
    2 tbsp flax meal
  • BLEND. Add all of the ingredients, including the pressed tofu and flax egg, to a food processor and blend for around 2 minutes.
    The consistency will go from grainy to smooth, and will then come together into a ball in the blender in a dough-like consistency.
    50 g oat flour, 50 g red onion, 2 garlic cloves, 1 tbsp tomato puree, 1.5 tsp onion granules, 1 tsp dried sage, 1/4 tsp dried thyme, 1/8 tsp ground nutmeg, 1/2 tsp salt, 1/8 black pepper
  • Line a plate or tray with some parchment paper and set aside.
  • SHAPE THE SAUSAGES. Divide the sausage mix into 6 and roll each one into a sausage shape. Place the sausages on a plate or tray lined with parchment paper ready to cook.
    Note: The mixture should be slightly sticky but still smooth and easy to roll and shape. Having damp hands helps to prevent it from sticking to your hands. If you have used firm tofu (rather than extra firm) and you’re finding the mixture too sticky to shape, blend in an extra 1 tbsp of oat flour.
  • COOK THE SAUSAGES. Heat 1 tbsp of oil in a frying pan and fry the sausages for around 10 minutes until golden and crisp all the way round.
    Gently flip the sausages 2-3 times during cooking using a spatula, so that they brown evenly all the way around.
    Note: Avoid using tongs to turn the sausages because the mixture will be quite soft before it is fully cooked through.
    Oil for frying
  • Want to oven cook? Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6). Place the sausages on a tray lined with parchment paper and brush generously with oil all over. Oven cook for 18-20 minutes, turning halfway through.
    Want to store for later? Follow these instructions:
    To refrigerate the sausages, wrap each sausage in parchment paper to prevent them from sticking together and store them (uncooked) in a sealed bag or airtight container in the fridge for up to 2 days. Add 2 minutes to the cooking time when cooking from chilled.
    To freeze the sausages, wrap each sausage in parchment paper to prevent them from sticking together and store them (uncooked) in a sealed freezer bag in the freezer for up to 3 months. Add at least 5 minutes to the cooking time when cooking from frozen, or until they are hot through and crisp on the outside.

Notes

Vegan / Dairy Free / Egg Free / Gluten Free (see note 2)
Recipe inspired by: England / China
NOTE 1:  To make your own oat flour. If you don’t have oat flour you can make it by adding oats to a blender and blending until you have a fine flour.
NOTE 2: Gluten free? Pick certified gluten free oats to make this recipe gluten free. Always check the ingredients on all shop bought ingredients too, to ensure they’re certified gluten free (e.g. the tofu and tomato puree).
NOTE 3: Use extra-firm tofu. It’s important to use extra firm tofu (like the brand Tofoo) and to press the block of tofu very well with a tofu press (for at least 15 minutes) to remove any excess moisture.
If you have firm tofu rather than extra firm tofu, make sure to press the tofu really well and use extra flour as needed to create a texture that is soft but not too sticky to handle. We cannot guarantee results if making this recipe with firm rather than extra-firm tofu.
NOTE 4: Blend until the mixture comes together. The mixture will go from grainy to smooth in the food processor, before coming together into a dough-like ball. This takes around 2 minutes - trust the process!
NOTE 5: Use damp hands to shape. When shaping the sausages, lightly wet your hands first (this helps to prevent the mixture from sticking).
NOTE 6: Too sticky to handle? Mix in a little more oat flour (but not too much otherwise it could transform the texture from soft and succulent to dry).
NOTE 7: Use a non-stick pan and a spatula to flip. These sausages are quite delicate, so use a flat spatula to gently flip them (rather than tongs) and use a non-stick frying pan. If oven baking, be sure to line the tray with non-stick baking paper.
NOTE 8: If oven baking, brush with oil. Oven baking dries the mixture out more than frying, so brush the sausages generously with oil before placing them in the oven. This prevents them from drying out.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 77kcal | Carbohydrates: 9g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 227mg | Fiber: 2g | Sugar: 1g | Net Carbohydrates: 7g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!

OTHER VEGAN RECIPES I THINK YOU’LL LOVE

Easy Vegan Toad In The Hole (Egg Free Recipe)

Easy Vegan Toad In The Hole (Egg Free Recipe)

Easy Vegan Carbonara With Smokey Tofu Bacon

Easy Vegan Carbonara With Smokey Tofu Bacon

Shredded Tofu Kebabs

Shredded Tofu Kebabs

DID YOU MAKE THIS RECIPE?

Tag @aveganvisit on Instagram so I can find you, I love seeing your recreations!

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Tara

Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.

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