Easy Vegan Breakfast Sausage Patties Recipe
These easy vegan breakfast sausage patties are perfectly spiced and cooked in a pressure cooker for a tender, satisfying morning treat. Made with tofu, oat flour, and a blend of flavorful spices, they’re quick to prepare and delicious served fresh or reheated.
Ingredients
Main ingredients
- 1 block super firm tofu
- ⅓ cup reduced sodium soy sauce
- 2 tablespoons neutral oil like grape seed or canola
- 1-2 tablespoons maple syrup
- 2-3 tablespoons oat flour
- 2 tablespoons ground flaxseed
- 4 tablespoons water (for flax egg)
- 1-2 tablespoons nutritional yeast
- 1 teaspoon ground fennel
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon fresh cracked pepper
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper or to taste
- ½ teaspoon ground sage
- ½ teaspoon salt optional
Instructions
Instructions
- Drain and press the tofu real good to squeeze out moisture.
- In a small bowl, mix ground flaxseed and water. Let it sit five minutes till thick.
- Put the crumbled tofu in a big bowl, then add soy sauce, maple syrup, nutritional yeast, fennel, garlic powder, onion powder, and oil.
- Pour in the flax egg and oat flour. Mix tough till it sticks together in a dough-like form.
- Shape the mix into small patties using your hands, don’t be shy to get a little messy.
- Heat a pan on medium heat, cook patties 4-5 minutes a side till they’re golden brown and crispy.
- For the pressure cooker part, place a cup of broth or water inside, put a trivet in, stack patties on top. Seal with the sealing ring, set to high pressure, cook for about 5 minutes, then quick release the pressure once done.
Notes
Make extra patties and freeze for a quick breakfast later. Reheat gently to maintain crispiness. Press tofu with a clean towel and heavy book if no press available.