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Prep time:                  7 minutes

Cooking time:           27 minutes

Yields:                              6 people



1 package pressed extra firm tofu* (Nasoya 14 oz)
2 tbsp nutritional yeast
1 tsp fennel seeds, whole
1 tsp garlic powder
1 teaspoon onion powder
1/2 tsp dried sage
1/2 tsp dried oregano
1/4 tsp thyme

1/2 tsp smoked paprika

1/4 tsp fresh ground black pepper

1 tbsp mushroom powder (ground dried shiitakes)

1 1/2 tbsp soy or tamari

1 tsp date sugar
1/2 tsp blackstrap molasses
1/4 cup water

Optional- 1/2-1 tsp red pepper flakes for hot sausage


Place tofu in Instant Pot. Place all other ingredients on top of tofu. Use a fork to break tofu into large chunks (aprox 1"). Close InstantPot and set on porridge for 5 min. Total cooking time including depressurization, 27 minutes.

This sausage is great in the classic Italian Giambotta stew or in lasagna.

*Note- Important, the tofu must be pressed. The packaging should be a soft vacuum seal not a stiff plastic container. If you do not used pressed tofu the texture will be too soft. Nasoya calls it super firm other companies use the term pressed extra firm tofu. 

Sausage WFPB.jpg
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