½teaspooncayenne pepperoptional, use less for less heat
¼teaspoonsalt
1tablespoonolive oil
For the sausage rolls
1sheetvegan puff pastrygluten-free is ok
Instructions
Make the tofu sausage
Start pressing your tofu and pull out your puff pastry to thaw. Preheat the oven to 400° F.
While the tofu presses, combine all of the remaining sausage ingredients in a large bowl. Mix well, until you have a smooth paste.
Crumble the tofu into pea-sized pieces in the bowl, and use a fork to coat all of the tofu in that flavorful seasoning. It's OK if the tofu breaks down more during coating. In fact, it's ideal! Smaller pieces are better here.
Spread the tofu mixture onto a lined baking sheet, making sure to really spread it out well, so it will bake evenly. Bake for 25-30 minutes, stirring after 15 minutes. Transfer the sausage to a bowl to cool, and leave the oven on.
Make the sausage rolls
Roll out the pastry sheet well, then cut it into 8 rectangles. A pizza cutter works great for this!
Form ⅛ of the tofu crumbles into a sausage shape and place it on one end of the dough. Then, roll up the dough. When you get to the end, moisten it with a little water, to help it stick. Think of it like how you moisten an envelope to make it stick closed. Use a fork to stab the tops a few times, to let steam vent out during baking.
Arrange the sausage rolls seam side down on the same baking sheet you used to make the tofu sausage (Use a new liner, if needed). Bake for 18-20 minutes, until the tops are golden brown.
Video
Notes
Leftovers will keep in an airtight container in the fridge for up to 4 days. You can also freeze in a freezer-safe container for up to 3 months. Let them thaw overnight in the fridge, then reheat in the oven at 350° F until heated through.