Plant Powered Italian Sausage

1 tablespoon soy sauce

2 tablespoons Coconut Aminos

1 tablespoon tahini

1 teaspoon fennel seeds

1 teaspoon smoked paprika

1 teaspoon garlic powder

¾ teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper (about 20 turns)

1 package firm tofu, drained and pressed (14oz / 397g / instructions below)

¾ cup sunflower seeds (105g)

½ cup diced yellow onion (65g)

3 tablespoons nutritional yeast

Take the block of tofu out of the package and rinse with water.

Next you want to extract as much liquid out of the tofu as possible. If you don’t have a tofu press,

you can easily do this by placing the tofu on a plate and stacking two or three plates on top of it.

Make sure the weight is heavy enough to press the liquid out of the tofu as it sets. Let it set like this

for about 15 minutes. When most of the liquid has been extracted, discard the liquid and place the

tofu on a cutting board.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or silpat baking mat.

In a large mixing bowl, whisk together the soy sauce, Coconut Aminos, tahini, fennel seeds,

smoked paprika, garlic powder, dried oregano, salt and pepper.

Crumble the tofu into small pieces and place into the mixing bowl. Add the sunflower seeds and

onions and stir until everything is well coated with the marinade.

Add the nutritional yeast and stir again, continuing to break down the size of the tofu crumbles.

Evenly spread the mixture out onto your baking sheet. Bake for 40 to 45 minutes, stirring halfway

through. Break up any large chunks of tofu as you stir. Remove from the oven and allow to cool

completely.

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