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A plate of 5 sausages served with mustard and ketchup with knives beside it.
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4.84 from 6 votes

Spicy Vegan Andouille Tofu Sausages

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.
Course Main Course, Side Dish
Cuisine American
Diet Halal, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 sausages
Calories 117kcal
Author Meesha



  • 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


  • 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.


  • 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.


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


Calories: 117kcal | Carbohydrates: 7g | Protein: 20g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 364mg | Potassium: 187mg | Fiber: 2g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg