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    Home » Meat Substitutes

    Spicy Vegan Andouille Tofu Sausages

    Published: Aug 9, 2021 · Modified: Sep 29, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    2 images of a fork holding a sausage and tongs taking out a sausage with text in between images.

    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.

    5 vegan sausages on a white plate lined with parchment paper served with mustard and ketchup.

    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!

    Jump to:
    • 💚Why you will love this recipe
    • 🌿What you will need
    • 📃Notes / substitutions
    • 🔪How to make
    • ✔Helpful tips
    • 🥗How to serve
    • ❔Commonly asked questions
    • 🍽More seitan recipes
    • 📖 Recipe

    💚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

    Ingredients needed like vital wheat gluten, tofu, soy sauce, nutritional yeast and seasonings.

    📃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.

    Collage showing tofu mixture then dough of sausages in a food processor.

    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.

    Collage showing wrapping sausages in foil and wrapped sausages on a trivet in a pot.

    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.

    Tongs taking out a piece of tofu sausage from a white plate.

    ❔Commonly asked questions

    How to store and can it be frozen?

    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!

    Are they gluten-free?

    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.

    What are they made from?

    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!

    A plate of sausages with one of them partially sliced. They are served with ketchup and mustard.

    🍽More seitan recipes

    • Meaty High Protein Vegan TVP Burgers
    • Seitan Vegan Chicken Breasts
    • Vegan Chinese Seitan Stir-fry
    • Instant Pot Seitan (Stovetop instructions included)

    📖 Recipe

    A plate of 5 sausages served with mustard and ketchup with knives beside it.

    Spicy Vegan Andouille Tofu Sausages

    Meesha
    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.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course, Side Dish
    Cuisine American
    Servings 6 sausages
    Calories 117 kcal

    Equipment

    • aluminum foil

    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
    Prevent your screen from going dark

    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

    Soy-free version - Omit tofu and use ⅓ cup of chickpeas instead. 
    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.
     
    Storing - 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!

    Nutrition

    Calories: 117kcalCarbohydrates: 7gProtein: 20gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 364mgPotassium: 187mgFiber: 2gSugar: 1gVitamin A: 171IUVitamin C: 2mgCalcium: 47mgIron: 2mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

    More Vegan Meat Substitutes

    • Vegan Breakfast Sausage Patties
    • Juicy Vegan Roast Beef
    • Soya Chunks Manchurian
    • Saucy Vegan Orange Chicken

    Reader Interactions

    Comments

    1. Shellie

      May 12, 2022 at 12:19 am

      These sound great. Can they be made into the one log like your INSTANT POT SEITAN recipe?

      Reply
      • Meesha

        May 12, 2022 at 7:56 pm

        I have yet to try that out, but you could try pressure cooking it for 40 minutes instead of 16 😊

        Reply
        • Shellie

          May 13, 2022 at 12:37 am

          5 stars
          I made these last night, 6 small sausages. I used the chickpeas in place of the tofu. These are fantastic and so easy to make. 16 minutes in the IP wasn't enough. They were still gummy. I added another 4 minutes and let it come down to pressure naturally. Can't wait to have them again. Will doubling this recipe work the same in the IP? We definitely need more soon. 🙂

    2. Rick W

      April 10, 2022 at 8:44 am

      I just made these! The texture is spot on! I am actually pretty shocked at how pleasant they are on the pallete compared to store bought vegan sausages/hot dogs, etc. the only change I’ll make to them in the future is omit the thyme and add maybe some liquid smoke, and that’s just a matter of my own personal taste, not a huge thyme fan.

      Reply
      • Meesha

        April 11, 2022 at 7:06 am

        I am so happy to hear that! Yes, liquid smoke sounds like a great addition.😁

        Reply
    3. Jill

      November 09, 2021 at 1:37 pm

      4 stars
      Great recipe just tried it. Nice flavour and texture. A little dry but I think that was my fault as my daughter didn’t like the idea of a sausage that wasn’t pan fried even though it didn’t need it. Sat on char grill for about 5mins to “look” the part and I think that drained what moisture there was. Next time definitely won’t add that step.

      Reply
      • Meesha

        November 09, 2021 at 7:30 pm

        Glad you like it! You can slightly reduce the kneading time to make it less tough, or perhaps reduce the grilling time. As they are already cooked, you wont need to grill them for a long time. 😉

        Reply

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