I’m an omnivore and I married a vegetarian, so when it comes to mealtime I either make two separate meals or, more often than not, I eat what he eats. We’re coming up on our 20th anniversary, so I’ve had plenty of time to try all the plant-based meat options out there. In all that time, there’s honestly only one I’ll willingly eat: Tofurkey Plant Based Italian Sausage.
The Tofurkey folks nailed it on the flavor of these sausages, which are packed with plenty of basil, sun-dried tomato, and garlic. The flavor is so good, I’m always sneaking bites as I slice them up for my family’s favorite Italian dishes like weeknight pasta, tomato risotto, sheet pan sausage and veggies, and classic pizza. They have a substantial texture with a hint of bouncy chew, so they satisfy the meat eaters in my family as well as my beloved vegetarian.
What’s So Great About Tofurkey Plant-Based Italian Sausage?
These tasty sausages deliver on the protein front. One sausage link contains 23 grams of protein, which is equal to the protein in 3 ounces of chicken breast. I’m always mindful of slipping enough protein in our meals, so this is a big win.
They’re really versatile, too. The substantial texture of Tofurkey sausages means they stand up to chopping, browning, and simmering in sauce without falling apart or dissolving to mush like some soy crumbles I’ve tried. They also grill well without falling apart or sticking to the grates, so they’re ideal for cookouts.
And then there’s the flavor! A crafty blend of sun-dried tomato, garlic, Italian herbs, and fennel seeds makes these taste like gourmet Italian sausages (but without the meat). Unlike other Italian-style veggie sausages I’ve tried, these aren’t too spicy — but they’re not bland, either. Like the Goldilocks of veggie sausages, these are just right.
What’s the Best Way to Use Tofurkey Plant-Based Italian Sausage?
While you can grill or pan-fry the whole sausages and plop them on a bun, I personally find that to be a little too starch-on-starch (they are made with a blend of tofu and vital wheat gluten, which is wheat, after all). My husband, on the other hand, thinks they’re grand on a hoagie with grilled peppers and onions, so your mileage may vary on that front.
I think Tofurkey Italian sausage shines best as an ingredient in my Italian recipes. Because this plant-based sausage doesn’t get mushy when simmered (like most other plant-based crumbles), I can finely chop it and use it in lieu of ground beef in Bolognese sauce. It’s also good rough-chopped and slipped into minestrone, where the little sausage nubbins will hold their shape and add big sun-dried tomato energy. The sausage is so flavorful, it can fix even a cheap jarred marinara when I’m in hangry dinner o’clock mode and need a pasta meal right now.
What’s your favorite plant-based sausage? Tell us about it in the comments below.
