Sausage

 

Prep time:                  7 minutes

Cooking time:           27 minutes

Yields:                              6 people

 

Ingredients: 

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
 

Directions: 

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. 

​