These flavorsome and spicy vegan andouille tofu sausages taste alarmingly similar to the real ones! Chewy and meaty, they are easy and quick to make. Super versatile and can be used in any recipes that calls for sausages.
Looking for a meatless sausage recipe that actually resembles meat? You are in luck! These spicy vegan andouille sausages are made from tofu and seitan, making them incredibly juicy and tender. We definitely do not tolerate mushy, soft ones here!
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💚Why you will love this recipe
- Pack full of flavors and has a super meaty texture - They are perfectly seasoned with various herbs and spices, and has the texture that closely resembles classic ones! A crowd pleaser that will be enjoyed by both vegans and omnivores.
- A great source of plant based protein - Both tofu and vital wheat gluten (seitan) have significant amount of protein, making these tofu sausages extremely filling and satisfying.
- Freezable and great for meal prep - These vegan andouille sausages store well in the fridge, and freeze perfectly too! This recipe can also be easily doubled or tripled to make a bigger batch.
- Extremely versatile - Tofu sausages pair well with almost everything from refreshing salads to hearty sides like mashed potatoes. Plus, you can chop them up and throw them into soups, stews and casseroles for a protein boost!
🌿What you will need
📃Notes / substitutions
- Tofu - Make sure to use extra firm tofu that have been drained and pressed, either by using a tofu press or by stacking something heavy on top. Check out this post on how to press tofu for a more detailed instructions.
- Cayenne pepper - If you are sensitive to spicy foods, use less of it. You can also totally omit it.
- Soy-free - Substitute tofu with ⅓ cups of chickpeas.
🔪How to make
Prepare 6 sheets of 7-8 inches aluminum foils. (I am using 12 inches wide foil.)
In the food processor, place in all ingredients, except vital wheat gluten. Blend until smooth.
Next, add in vital wheat gluten and pulse until everything is well combined. The mixture should be dough-like and slightly wet, but not sticky. Add more vital wheat gluten or water, if needed.
Portion mixture out into 6 equal balls. Shape them into sausages about 4-5 inches long. Roll them up using the foil prepared earlier and twist both edges like wrapping candies.
To cook on stovetop, place them into a steamer basket and place basket over a pot of boiling water. Cover and let them steam for 30 minutes.
If you prefer cooking them in the Instant pot, place 1 cup of water into the inner pot and fit in the trivet. Place in sausages and cook for 16 minutes at high pressure. When the timer goes off, quick release the pressure.
You can eat them immediately, or lightly pan-fry vegan andouille sausages before serving.
✔Helpful tips
- I find that there is no need to knead the dough. But if you prefer your vegan andouille sausages to be firmer, knead them for 15-30 seconds after processing in food processor. Keep in mind that the more you knead the dough, the tougher the sausages will be.
- If you are uncomfortable with having aluminum foil touching your food, you can roll dough in parchment paper first before layering on foil.
- To make sure that the size of your tofu sausages are the same, weigh out dough first before dividing it into 6 portions.
- Be flexible with the amount of vital wheat gluten and water added. Dough should be moist to touch but not sticky. If dough is too wet, add gluten flour a tablespoon at a time until desired consistency is archived. The reverse is also true, so do add more water if dough appears to be dry.
- Feel free to make 8-10 smaller sausage links instead of 6 large ones.
🥗How to serve
I swear these tofu sausages goes well with almost anything!
Serve them with sides like mashed potatoes, saute or grilled veggies, vegan mac and cheese or baked beans. Salads like this kidney bean pasta salad, potato salad and brown rice salad also works too!
You can also slice them up and add them in salads, stews, casseroles and soup like this broccoli potato soup. Vegan andouille sausages are also great for topping pizzas too.
For breakfast, serve them either with curry tofu scramble or this silken tofu scramble and some buttered toast.
❔Commonly asked questions
Vegan andouille sausages can be stored in the fridge for up to a week, and in the freezer for 3 months. Let them cool down completely before storing them in sealed containers.
If reheating from frozen, let vegan sausages thaw completely in the fridge overnight or on countertop for a couple of hours. You can now use them however you like!
Unfortunately, these tofu sausages are not and can't be modified to be gluten-free. This is because it is close to impossible to substitute vital wheat gluten. You can check out these vegan sausages that are made from beans from Elavegan that happens to be free from gluten.
These vegan andouille sausages are mainly made from tofu and vital wheat gluten, which is a flour that mainly consist of wheat protein - aka gluten. The latter is what provide these sausages their meaty texture. A blend of herbs, spices and seasonings are used to flavor them.
Check out this post on wheat gluten if you are interested to know more about this amazing ingredient!
🍽More seitan recipes
📖 Recipe
Spicy Vegan Andouille Tofu Sausages
Equipment
Ingredients
- 7 oz extra firm tofu drained and pressed (around ½ block)
- ½ cup water
- 3 tablespoons nutritional yeast
- 2 tablespoons soy sauce or tamari
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper (reduce or omit for heat)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup vital wheat gluten
Instructions
- Prepare 6 sheets of 7-8 inches aluminum foils. (I am using 12 inches wide foil.)
- In the food processor, place in all ingredients, except vital wheat gluten. Blend until smooth.7 oz extra firm tofu, ½ cup water, 3 tablespoons nutritional yeast, 2 tablespoons soy sauce, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon paprika
- Next, add in vital wheat gluten and pulse until everything is well combined. The mixture should be dough-like and slightly wet, but not sticky. Add more vital wheat gluten or water, if needed.1 cup vital wheat gluten
- Portion mixture out into 6 equal balls. Shape them into sausages about 4-5 inches long. Roll them up using the foil prepared earlier and twist both edges like wrapping candies.
Steaming
- Place them into a steamer basket and place basket over a pot of boiling water. Cover and let them steam for 30 minutes. Let it cool down slightly before using.
Cooking in Instant Pot
- Place 1 cup of water into the inner pot and fit in the trivet. Place in sausages and cook for 16 minutes at high pressure. When the timer goes off, quick release the pressure. Let it cool down before using.
Notes
- I find that there is no need to knead the dough. But if you prefer your vegan andouille sausages to be firmer, knead them for 15-30 seconds after processing in food processor. Keep in mind that the more you knead the dough, the tougher the sausages will be.
- If you are uncomfortable with having aluminum foil touching your food, you can roll dough in parchment paper first before layering on foil.
- To make sure that the size of your tofu sausages are the same, weigh out dough first before dividing it into 6 portions.
- Be flexible with the amount of vital wheat gluten and water added. Dough should be moist to touch but not sticky. If dough is too wet, add gluten flour a tablespoon at a time until desired consistency is archived. The reverse is also true, so do add more water if dough appears to be dry.
- Feel free to make 8-10 smaller sausage links instead of 6 large ones.
If reheating from frozen, let vegan sausages thaw completely in the fridge overnight or on countertop for a couple of hours. You can now use them however you like!
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