These tomato-flavored tofu sausages are a healthier twist on plant-based convenience products you can find at the store. They are packed with flavor and super easy to make with extra-firm tofu and a box grater. They work well as a side dish, or you can toss them into grain bowls, sandwiches, or wraps for a protein boost.

Bright orange sausages with cooking marks on a beige plate.

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Key ingredients and substitutions
Elo's tips
Step-by-step instructions
Storage tips
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The recipe

As a recipe developer with a background in food innovation, I just can't get past the ingredients (i.e., flavorings, fillers, thickeners, gums) in most plant-based meat alternative products. Don't get me wrong–they are convenient once in a while, but when I have the time, I'd much rather make them myself.

The best part is that it's actually easy to make. Who knew that simply grating tofu and mixing it with tomato paste and seasoning could turn it into such a delicious plant-based protein option?

If you've never been able to win over tofu skeptics before, this might just be the recipe that changes their minds! P.S. It's kids-approved, too, and great for lunch boxes!

Key ingredients and substitutions

Ingredients to make tomato flavored tofu sausages with descriptive labels.

Extra-firm tofu: This is the base of this recipe. It's gotta be extra firm for the sausages to hold their shape well.
Tomato paste: It gives the sausages that savory umami flavor as tofu is pretty mild on its own. I use tiny tomato paste cans but you can also measure out tomato paste from a tube.
Harissa: It's the perfect addition for some spice. You can replace it with a pinch of red pepper flakes or leave it out completely (especially if you're making this recipe for kids).
Sun-dried tomatoes: These bring a deeper, more intense flavor to the mix.
Oat flour: Acts as a binder, helping the tofu mixture stay together when you roll it into sausages.
Seasonings: I chose paprika, dried oregano, and garlic powder for a bit of an Italian vibe that pairs perfectly with the tomato paste. Alternatively, use your favorite Italian seasoning.
Red wine vinegar: Adds a touch of acidity to enhance the overall flavor of the tofu mixture. You can replace it with apple cider vinegar if needed.
Olive oil: I like using it for cooking because it adds a delicious flavor to the crust of the sausages.

Elo's tips

Press the tofu. Yes, even if it's extra-firm tofu. It's important to have the lowest amount of moisture possible to help the filling hold together.
Cook in batches. Overcrowding the pan can trap moisture, causing steaming instead of frying. By leaving space between each sausage, they have more room to crisp up and are easier to flip.
Use medium heat. I found that they tend to burn when using a higher heat. Brown them on 4 sides instead of just 2 to make sure they crisp up really well.

Step-by-step instructions

Hand closing a white and green plastic tofu press.

Step 1: Press the block of tofu to remove excess water. I like to use a tofu press to keep it simple. If you don't have one, you can wrap the tofu block in paper towels and weigh it down with heavy objects (e.g., a cast-iron skillet, heavy cookbooks, cans of food).

Finely chopped sun-dried tomatoes on a small wooden chopping board.

Step 2: Chop the sun-dried tomatoes as finely as possible. You don't want any big chunks as that will make rolling the mixture into sausages harder.

Step 3: Grate the tofu. Combine the tomato paste, harissa (if using), vinegar, oat flour, and seasonings in a large mixing bowl. Grate the pressed tofu through the small holes of a box grater over the bowl.

Tomato flavored tofu sausage mixture in a glass bowl.

Step 4: Mix with your hands until everything is well combined. Remove any large chunks of tofu that have not been grated as, again, this makes rolling the mixture into sausages more difficult.

Ten light orange tofu sausages on a beige ceramic plate.

Step 5: Shape the sausages by taking 2-3 tablespoons of the mixture (I use a cookie scoop to measure it out) and pressing it between your hands. Form it into a small cylinder, then roll it on a plate and gently squeeze the sides to create sausage shapes.

Small pan with bright orange sausage with cooking marks.

Step 6: Slowly cook the sausages in a non-stick pan. It's absolutely key to cook the sausages over medium heat to prevent them from burning. Brown them for 2 minutes on four sides (I set a timer to make sure they get crispy but don't get too dark).