Italian "Sausage" Crumbles (Tofu)
This is tofu crumbles with Italian "Sausage" flavor. Frozen tofu will give the "meaty" and chewy texture. It's great for pasta sauce, pizza topping, ravioli filling, lasagna and more! Yield: about 1 1/2 cups
Servings: 0
Ingredients
- 1 pack (14 oz, drained weight) extra firm tofu
Dry Herb & Spice Mix
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/4 tsp paprika powder
- 1 tsp garlic powder
- 1 1/2 tsp onion powder
- 1/2-3/4 tsp salt
- 1/2 tsp black pepper
The Rest
- 1 tbsp extra virgin olive oil
Instructions
- Freeze tofu (keep in the package from a grocery store) for at least 48 hours.
- Defrost for 6-8 hours at room temperature. You can also defrost in the fridge which is safer and contamination free but it will take up to 48 hours.
- Drain water and squeeze the tofu to remove excess water (a lot of it!) Transfer to a large prep bowl. Use hands to crumble tofu into small bits. Set aside.
- Make dry herb & spice mix. Use mortar & pestle to crush fennel seeds. Add dried oregano and dried thyme then grind altogether* (see the notes below.) Transfer the herb mix to a small bowl, then add paprika powder, garlic powder, and onion powder. Use a teaspoon to mix until well blended.
- Add the dry herb & spice mix to the crumbled tofu. Season with salt and black pepper. Use a hand to mix well.
- Heat up a large non-stick pan over medium heat. Pour extra virgin olive oil then add the tofu mixture. Stir often as tofu crumbles tend to stick together. Cook for about 10-15 minutes until golden brown. Look for the dry and crispy texture.
- Use immediately or transfer to a container and store in the fridge. Consume within 2-3 days.
Notes
- If you don’t have mortar & pestle, just leave fennel seeds as whole and use your palms to partially “grind” dried oregano and dried thyme.
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