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–+ servings

Smoked Tofu Sausages

These sausages can be enjoyed both hot and cold, paired with mustard, pickles, or simply sliced into a salad. Their firm texture and smoky taste make them a delicious and versatile alternative.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Apéritif, Appetizers
Cuisine Internationale
Servings 6 sausages

Ingredients
  

To blend

  • 200 g firm tofu
  • 2 tablespoons sunflower or canola oil
  • 100 ml water or vegetable broth
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon nutritional yeast (optional, for umami)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon liquid smoke (or 1 tablespoon of lapsang souchong tea infusion)

Flours and starches

  • 100 g wheat gluten (vital wheat gluten)
  • 40 g chickpea flour (or blended oat flakes)
  • 1 tablespoon cornstarch

Instructions
 

Blend the base:

  • In a blender, add the crumbled tofu, oil, soy sauce, vinegar, water, and all the spices.
  • Blend until you get a smooth paste.

Prepare the dough:

  • In a mixing bowl, combine the wheat gluten, chickpea flour, and cornstarch.
  • Gradually add the blended mixture and mix by hand until you get a soft, pliable dough.
  • Important: Knead the dough for 2 to 3 minutes, just enough to activate the gluten. This ensures a firm and uniform texture after cooking. Avoid over-kneading, as it can make the sausages too elastic and hard to shape.

Shape the sausages:

  • Divide the dough into 6 portions. Roll each portion into a sausage shape and wrap them individually in parchment paper or heat-resistant plastic wrap.
  • Twist the ends tightly to maintain their shape. You can also tie the ends or use heat-resistant tape to seal them.

Steam cooking:

  • Place the sausages in a steamer basket and steam for 40 minutes over medium heat. This step helps them firm up and set their texture.
  • Cooling: Let the sausages cool in the refrigerator for at least 4 hours before consuming or grilling. This enhances the flavors and improves the texture.

Grilling or pan-frying option:

  • Just before serving, you can grill or pan-fry them with a little oil to achieve a golden and caramelized texture.

Tips and Variations

  • For a firmer texture: Add a bit more wheat gluten.
  • For a softer texture: Slightly increase the amount of tofu and reduce the gluten.
  • Gluten-free option: Replace the gluten with chickpea flour and a binder like ground flaxseeds mixed with water, but the texture will be more crumbly.
  • Homemade smoking alternative: Briefly smoke the sausages in a smoker or barbecue with damp wood chips for an even deeper smoky flavor.
Keyword sausage, Tofu
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A recipe proposed by Maison Marmite