Tofu Sausage is my NEW favorite Sausage 

Preheating your oven when there's stuff in there is the most relatable part of this video

Honestly I'm just mindblown by how good ricepaper looks at a casing when you twist the ends. I can't believe we ever did it any other way. Awesome recipe man.

Wow I love tofu and it's versatility but I never thought that you could use it to make sausage like this. Incredible! And I like that you used rice paper for the casing, great idea💡 You are amazing your videos never disappoint.

Incredible. I just yesterday tried making tofu sausage and it turned out more like a crumble. Then today you post this video. You’re awesome

This is amazing and I can't wait to try this!!!!! And thank you so much for making a sausage without using seitan. Finding a good GF, vegan sausage is like finding gold.

Those look magnificent, and thank you for sharing your continued experimentations.

If you take the tofu and store in a freezer bag and freeze for 24 hours or more. The pockets of water in the tofu will expand and a lot of the water will drain out after thawing. A good shortcut if you don't want to put tofu in the oven for too long. I've had great success getting tofu to absorb seasonings by doing that. Also I may be leaving out some steps.

This tofu sausage seems amazing! Also the ingredients list is really simple. Can't wait to try it 😊 I would like to try that with chickpeas and maybe experiment with different type of beans or lentils. I am on a journey to eat more legumes

Taifun (brand) tofu weiners are amazing, never thought of trying to make my own sausages from tofu. This is really inspiring, great vid!

You cleaning the floor was in fact absolutely hilarious 😂😂 reminded me of the pretend going up and down the stairs vibe but just sliding back and forth 😂😂

You knew exactly who you were making this video for thank you so much

In place of aluminum foil I use silicone baking mats! They are washable, reusable and non stick!

Awesome video. I'll definitely make this quite often. Along with my tofu scramble this will be epic! ✌️

Looks really yummy, can't wait to try it. Thanks you guys. 💫🕊️

I must say Monicas opinion is extremely crucial every time

Yummy gonna try this! Thank you for sharing this! 😚

Excited to try it, I am working on my meat texture - for one of the many Italian sausage seasoning (I am Italian), this is another option to try: dry bay leaf powder + dry sage powder + salt + pinch of sugar. Italian cousine is about clean sharp flavours, where less is more. FOr my own version, onion, galic, origan and basil would be too much

I love how much fun you have experimenting. Also it’s genius to leave some of the tofu white to create that fatty sausage look.

Wow!!! That’s amazing!!!! I have most of the ingredients. I will try to make it this weekend.

They look great and you wrapped them so well in rice paper. I hope mine will look the same! 🎉

Hi from SoCal. I made this today but instead i used that extra super firm type of tofu and think i needed more water to the mix because my came out a little more crumbly than yours but still super duper good on the flavor and texture. Next time i will use the right tofu or add more water but omg this recipe was excellent!!! Thank you!!!

That's amazing, keep up the good work!

Thank you so much! All the other videos wrapped and steamed sausages in aluminum (ugh). Your aluminum use can be changed out for parchment so I'm so glad you demonstrated that the steaming is not necessary. Thanks again.

you are the best, and I like your lovely wife at the end, very nice that she comment on your cooking. I definitely will try this recipe. I love your channel, you are an honest and genuine couple. Wish you both a happy 2023, Greetings from The Netherlands. 💗💗👍👍⭐⭐

I love using rice pAper for making vegan sausage. Sometimes I’ll make a soup and add them. I often use potato and a variety of other add in’s, and will definitely be giving tofu a go. Also love the suggestions of seasonings, like the sage & bay leaf. Thank you for sharing!

I could never get the alginate casings to work, I'm going to try the rice paper thing! Love your videos, wow! Also, you're really losing weight, it's very noticeable. Looking good!

Super inspirational! Well done!

I learn so much from your videos!!

This is an awesome idea! I love this channel

Nice ideas in this one! Never would have thought tofu could make convincing sausage. That’s wild! Also, hilarious that you left in the top of your head while cleaning up!

looks delicious! great seeing you at the Magic game the other night, was a great game!

Variety is the spice of life! You are awesome, thank you!!! Have you figured out a spice mix that gives a gyro meat flavor? It’s one I miss.

Wow!! You are a real wizard in the kitchen!

Phenomenol! I would love for you to contact Chef TJ.... both of you are my favourite chefs at the moment and a colab between you guys would bring out some amazing food!

the comment from monica at the end of video, just perfect

Can’t wait to try this!!!!!! BTW, Monica has gorgeous eyes! She’s just lovely.

excited to try it

Love the recipe and the video!! But not using a bowl is killing me on the inside 😬😂😂

GOOD AFTERNOON SAUCEYMAN! The sausages look really good man, Nice job!

I sometimes use a potato masher to crumble my tofu. This is really cool!

Looking forward to a printed recipe! I like using rice paper in other recipes.

I am impressed by your innovative ideas , don't know if I missed it , have you tried freezing tofu ? It is a way of adding texture , freeze then thaw ; drain and then repeat the process.

Very nice idea!

Great video. Looks yummy!

Tofu really is quite versatile 😊 Great work as usual! Have you tried beefsteak mushroom by the way?

Great video! 🌞

There's something else you might want to try for pork flavoring that comes from your mushroom boiling video. When I made your breakfast sausages, instead of using a vegan pork flavor powder, I boiled about 1 pound of King Trumpet mushrooms in 1 cup of water with an 1/8 tsp of salt. I then pureed the cooked mushrooms and added them to the mix. The flavor was great and I was able to reduce the sodium in the recipe while upping the amount of tasty glutamates.

I need to try this! Easy ingredients? I'm in! Thank you, Mark. 🙏

Sweet couple. I like how the host always values her opinion on his creations :D

Ok now THIS I’m making 👌🏼 🔥 🔥🔥🔥🔥🔥🔥🔥🔥

Despite being an omnivor, I still find most of your recipes very useful. I liked how you sauted the onions and pepper.

Have you experimented with fermented pastes, like Gochujang, Pixiendouban or Miso before? I wonder how they would work in meat substitutes.

Awesome! And cheap, which is always good. I had to laugh when you said buns were too small. I've learned that I have to make my burgers and sausages when I have the bun by me so that they go together or I always make them too big! 🤣🤣

Gonna try this.

Going to try these without the protein/binder, hope they turn out good!

dinner tonight!!!! thanks mark!

You got so good at youtubing. Truly funny content here, and the recipes are out of this world! Also my man has lost some weight.

I have made many sausage variations in last 10y, sooooo doing this!!!

Genius move with the rice paper

I just made very firm lentil burgers with flax egg as the binder. I’m concerned about methocellulose being too artificial which is a concern that’s been raised about fake meat as being ultra-processed. Would try this using just flax and soy with seasoning instead. Great video as always.

Looks great but I would recommend VioLife smoked provolone for the “cheese”

10,000 ingredients and steps! I work so hard at a thousand different skillsets that I can't stand putting any effort into cooking. I just want to eat it. I wish I had someone who would make me such delicious meatless meals!

gotta give it to you I'm making this one forsure

There are so many other main ingredients I find it hard to call it a "tofu sausage," but it does look really good. My problem with almost all of the vegetarian sausage options available commercially (and I don't support beyond) is theyre never juicy or fatty enough. Especially hot dogs...they're never good.

I can't wait to try this. I enjoy fennel in sausages. For this recipe, how much fennel would I use?

Great recipe, thanks! Can I freeze them?

I tried the Beyond Sausage. Tasty but awfully salty. Look forward to your recipe book.

Ohhhhhhh now here we go!!! I have tofu, I have rice paper, I have everything....except methylcellulose. 😒 Can I use agar agar or a smidge of vital wheat gluten? I don't even know what the methylcellulose is for but it seems you always use it as a binding agent. I have some tapioca flour. Let me know what you would suggest because I am so going to make this. I made vegan sausages out of vital wheat gluten and it was amazing because I incorporated oil in it to give it that fatty feel in the mouth. My husband literally had no clue that it was a vegan sausage 🤣 He came home hungry and popped it in the microwave and put it in a bun and went about his business! I believe this right here, my friend is a game changer!!! Tofu Power!!!

I can't wait to try this, I have enjoyed many of your recipes. But have to leave out the onions. Onions are yucky lol.

Genius!!

7:30 I was thinking the same. More "whole food" than Impossible or Beyond as well, maybe?

I want to make this! I don’t have methyl cellulose. Is there something I can use instead? Will chickpea flour be similar to the “plant protein” you mentioned? I want to use what’s available to me! Your sausages look great! Thank-you!

My brain is salivating, thinking of the flavor possibilities

I am sure this is very tasty, but I cannot not mention, that in Hungary (my home country) the seasoning of a sausage is salt, garlic, cumin (not the common, but something which is different, for us that is 'cumin') paprika (red pepper powder) and black pepper optionally. Of course, a smoked sausage also becomes sour, so in a vegan recipe something should be used also to make it sour. Maybe this seasoning worths a try for You as well, because it is incredibly delicious! ❤

Thank you👍

Adding the non-seasoned tofu chunks to look more sausage-like was a stroke of vegan genius!

Looks great! I personally do get digestive issues from methyl cellulose (and sometimes other emulsifiers). I kept on getting digestive issues from a lot of storebought meat replacements, but never from homemade ones. That was the only ingredient that the ones that caused issues had in common. It being a part of cellulose unfortunately doesn't mean that you digest it the same way as the whole thing (cellulose). See studies on carrageenan (especially the degraded type) which is derived from something as innocent as seaweed. I suggest looking into the studies Dr Greger/NutritionFacts has compiled on emulsifiers like methyl cellulose if you're worried. I'll try to make the sausage without the methyl cellulose and hope they somehow don't completely fall apart. It having been found to be harmless by the FDA and EFSA doesn't mean much in my book when they regularly go all the way from saying an ingredient is harmless to banning it after more studies come out

Yum!

You are amazing 😭❤️

You loose wait, you are beautiful and your receipt looks very good.

Yummy!!!

could I mix tempeh with chickpeas.. all the spices and roll in the rice paper.. I will try at least one..

Show pitch: "Sausage Party w/ Sauce Stache' where you get all your friends to try/rate/judge etc your vegan sausage.

Thanks for sharing. What texture tofu did you use (Extra firm, Firm or medium etc)?

Just a heads-up: You said 'sesame oil' when you were drizzling sunflower oil. (I've never had untoasted sesame oil, so I don't know if that would even count as a 'lightly flavoured' oil.)

That looks fricken tasty bro

Could you use something like psyllium husk powder in place of the methyl cellulose?

Did you use the whole rice paper sheet per sausage, or just enough to close them?

Awesome recipe. I never thought of using rice paper to make sausages. That is an excellent idea! I do have some questions about methyl cellulose though: When I look for it here (in The Netherlands, Europe) I find some online shops that sell it, but I see use cases for eye drops, paint, etc. How do I know if it's food grade? Also I see prices varying from €90 to €180 for a kilogram. That all seems pretty costly. Anyone who can enlighten me on this?

You did excellent on this one!!! This is the best vegan sausage I've seen in a while.

Oooooo I’m gonna make an andouille sausage with this method for a jambalaya

Any Ideas about where to find methylcellulose in europe that does not cost a little fortune?

Tune in next time for “Monica says the same thing at the end of every video”

Can you use vital wheat gluten instead of the powdered protein of your choice ie pea protein?

I love watching your videos and recipes. I’m raw vegan and you just give me so many ideas thank you

I really love your videos. Very inspiring to try at home. I was wondering; I often use smoked olive oil as a hack for instantly bringing out meaty flavors. Have you ever tried it and if so, what are your thoughts?

I think out of all the videos I've watched of you making taking one ingredient and making it into another type of meat this is by far the bestest lol. I love beyond sausage the hot sausage links but they're $9 a package. 😳 Well here's another thing I'll be making to try to keep the cost of my food down great job. One question though why did you keep one part of the tofu without much seasoning I'm trying to understand that if you can explain thanks again

0:41 Three second rule!

Cool video Bro Looking Good too Champ

This was great, thank you...do you think this would work with Pumfu??