Crispy Vegan Italian Sausage Crumbles will easily become a staple in your house! These addicting crunchy bites are perfect for pizza, pasta, calzones or even tacos! Oil free, nut free, gluten free and done in less than 30 minutes!
These crispy vegan Italian sausage crumbles are SO SIMPLE to make. Just crumble tofu, mix with seasonings and bake. Boom. Done. While baking your house will be full of the smells of sausage-y goodness, you're mouth will be watering.
They will quickly become a staple in your house! They are super versatile and so tasty that you'll be lucky if they make it off the pan! (Seriously, I can't stop picking at them when they're fresh out of the oven).
I love to use these crumbles for basically everything, they're a perfect addition to pasta dishes such as lasagna, Creamy Cajun Penne or even just a crunchy topping for buddha bowls, salads or even tacos! They store great in the fridge for about 5 days and are perfect for meal prepping!
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Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Crispy Vegan Italian Sausage Crumbles
Ingredients
- 2 blocks extra firm tofu (14oz blocks)
- ½ cup nutritional yeast
- 3 tablespoon tamari or soy sauce
- 2 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon fennel seeds
- ¼ teaspoon cayenne powder optional
Instructions
- Press or pat tofu dry. Set oven for 400°
- Crumble dried tofu using hands in medium bowl and add in all remaining ingredients. Mix until combined well and all tofu is coated in spices.
- Place tofu mixture on baking sheet lined silicone mat (or parchment paper), spread out in a single layer. Use two baking sheets if necessary.
- Bake for 25 minutes. No need to flip. Eat as is or use as you would crumbled sausage! The little crispy bits are the best, so don't leave them behind!
Dom says
Thank you for the recipe !
I make it all the time. Meat eaters cannot get enough !
I found that mixing the tofu and the tamarin/soy first and then mixing in the dry ingredients works best.
Simply fantastic !
Dom
Sam says
Thank you SO much for your review Dom!!! I love your feedback and it makes me feel so good to know you love the recipe!!
It's a favorite here too 😍
Susan says
There are so many sizes of tofu “blocks.” What size do you use for this recipe?
Sam says
Sorry for the confusion! I used two 14oz containers of extra firm tofu. I updated the recipe, thank you!
Bella says
This recipe is awesome! I used it on top of pizza and will definitely be remaking it.
Thanks for the great recipe!
Sam says
I'm so glad you enjoyed it Bella!! Thanks so much for the feedback!
Dayna Del Val says
I love this recipe! Even my Irish meat-eating husband enjoys it!
Sam says
I love to hear this!! Thanks for sharing, Dayna!