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Apple-Sage Tofu Sausage

Makes about 2 1/2 cups
Author: Molly Patrick


  • 1 package firm tofu, drained, rinsed and pressed (14 oz / 397 g) (instructions below)
  • 1 tablespoon tahini
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon water
  • 2 teaspoons smoked paprika powder
  • 1/2 tablespoon 100% pure maple syrup
  • 1/2 teaspoon salt
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dried rubbed sage
  • 1/2 teaspoon black pepper (about 20 turns)
  • 1 cup diced Granny Smith apple (150 g / about 1 medium / core removed / no need to peel)
  • 1/4 cup diced red onion (35 g)
  • 2 tablespoons arrowroot powder (aka arrowroot starch)


  • Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Remove the block of tofu from the package and rinse with water. Place the block of tofu on a plate and then set a cutting board on top of the tofu. Place something heavy on top of the cutting board, like a few cookbooks, and set aside for 10 - 15 minutes while the liquid is pressed out of the tofu.
  • In a large mixing bowl, whisk together the tahini, Worcestershire sauce, water, paprika, maple syrup, salt, onion powder, garlic powder, sage and pepper.
  • Crumble the pressed tofu into small pieces and place into the mixing bowl. Add the apple and onion and stir until everything is well coated with the marinade.
  • Add the arrowroot powder and stir again, continuing to break down the size of the tofu crumbles.
  • Evenly spread the mixture out onto your baking sheet. Bake for 45-50 minutes, until golden brown and chewy, stirring halfway through. Break up any large chunks of tofu as you stir.