Can I make Italian sausage crumbles with this recipe?

Using this same cooking method, add fennel seeds (or ground fennel), onion powder, garlic powder, red pepper flakes and a touch of smoked paprika, along with salt and pepper. This Italian version of the breakfast sausage crumbles would be delicious on pizza, in pasta recipes or in wraps and calzones for meal prep.

Can I use something besides cornstarch for the crispy coating?

I have only used cornstarch in this recipe, but if you're looking for an alternative, potato starch, tapioca, chickpea flour and even all purpose flour will help with the coating. Your crisping levels may vary.

How can I make this tofu sausage spicier?

The red pepper flakes add a balanced level of heat to the sausage crumbles. If you're looking for more, a pinch of cayenne pepper will do the trick. I also like to serve any dish like breakfast sandwiches or burritos with a bottle of hot sauce, so everyone can customize their own heat level.

What kind of tofu is best in this recipe?

You really need extra firm tofu or firm in order to make this crumbled sausage recipe work. Firm is the only substitute, but still won't produce an equivalent texture. Soft tofu and silken tofu won't hold their shape enough to make the sausage dish come together.

Can I use a food processor to create crumbles of tofu sausages?

I don't recommend a food processor, just because the hand crumbling allows for more variation in the crumb, which I really like in this recipe. You don't want to turn your tasty sausage crumbles into powdered tofu by processing just a little bit too long!

How to store leftover tofu sausage?

To store, transfer tofu crumbles to an airtight container and keep in the refrigerator for up to 4 days. Tofu sausage crumbles can be frozen for up to 3 months.

Tofu Breakfast Sausage Crumbles Recipe

Ingredients

Scale

1 pound block tofu, extra firm

2 tablespoons cornstarch

3 tablespoons neutral oil

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon poultry seasoning

1 teaspoon black pepper

1 teaspoon red pepper flakes

1 tablespoon diced chives, for serving (optional)

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Instructions

To begin, use a tofu press, skillet, or weighted plates and paper towels (or a clean tea towel) to press excess water out of your block of tofu. I like to cut my tofu into 2-3 equal slices to accelerate the process.
After at least 30 minutes, crumble the pressed tofu into small pieces. In a small bowl, combine the crumbled tofu with the cornstarch and toss to coat well.
Heat 3 tablespoons of neutral oil in a cast iron skillet or large frying pan over medium heat. Once hot, Add cornstarch-coated tofu crumbles. Spread the crumbles into a single layer. Season with salt, pepper, garlic powder, poultry seasoning and red pepper flakes. Toss quickly in the pan to coat, then spread the tofu crumbles into a single layer and leave for 3-4 minutes to allow the tofu to crisp. Toss and leave for another 2-3 minutes. Add additional oil, if necessary.
Once the tofu sausage has crisped, taste and adjust seasoning. Remove from heat and top with diced chives. Serve with eggs, grit cakes, southern country gravy or in breakfast burritos.

Notes

Extra firm tofu is important to get that crispy texture on your tofu crumbles!

The entire crisping process can take 10-12 minutes, on medium heat.

Prep Time: 5
Cook Time: 15
Category: Easy Recipes
Method: Stove Top
Cuisine: American