Tofu, could there be a less appetizing piece of protein? Hmmm I think not ;) However it is versatile and I've actually got quite used to cooking with it now. I'm not a vegetarian, but I do enjoy most veggie options, sometimes much more than meat.
Whilst eating more than my fair share of the full English breakfasts in various cafes I've noticed the vegetarian breakfast is always lacking in imagination and you are left with the usual suspects, mushrooms, beans and tomato alongside the eggs, but what about a good veggie sausage?
As I had a brick of firm tofu in my fridge I decided to try and make my own and this is the delightful outcome.
Heat a small frying pan and sauté the diced red onion and peppers for a couple of minutes in a little olive oil until soft.
Allow to cool slightly.
In your food processor add the tofu, chopped coriander, onions, peppers and vinegar.
Blitz for 30 seconds or until it's the consistency of scrambled eggs.
In a bowl mix together the egg, garlic, tomato puree, cumin, salt, pepper and cayenne.
Add the tofu mixture and stir it all together.
Add the oat flour and stir to combine it altogether.
Line a plate or baking sheet with parchment paper.
With a spoon, scoop out 6 portions.
Roll each one into a ball.
Lightly flour a surface with oat flour and roll each ball into a log.
The mixture is very soft so be gentle.
Put your sausages onto the parchment lined tray and refrigerate for at least an hour.
Heat a pan on a medium to high heat with olive oil.
Remember how soft the sausages are so gently lay them into the hot oil, as the cook they will firm up.
Fry on all four sides for 2 minutes each.
Drain on a paper towel lined plate.
They are a perfect veggie hot dog or as part of an awesome veggie breakfast.