![\"15\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/15-5.jpg\")
<\/p>\n<\/p>\n
Italian “To-sage”.<\/p>\n
Yep, you guessed it.<\/p>\n
Italian sausage made of tofu.<\/p>\n
It’s not only possible but also tasty!<\/p>\n
![\"06\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/06.jpg\")
<\/p>\n
It takes a few steps to make Italian “To-sauge”<\/p>\n
First I make Italian sausage flavored tofu “meatballs”.<\/p>\n
Then I roughly crumblemi them into smaller pieces and fry them until crispy.<\/p>\n
![\"09\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/09-3.jpg\")
<\/p>\n
This is what it looks like as the final result.<\/p>\n
![\"08\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/08-1.jpg\")
<\/p>\n
Mise en place for my Italian “To-sage” Pizza.<\/p>\n
![\"10\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/10-1.jpg\")
<\/p>\n
This is what it looked like when just out of the oven.<\/p>\n
![\"14\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/14-6.jpg\")
<\/p>\n
Served with cashew cheese.<\/p>\n
Italian To-Sage<\/strong><\/p>\n 1 package extra firm tofu, microwaved for a minute and extra water is removed 1. Mash tofu with a masher. Happy Friday everyone!<\/p>\n","protected":false},"excerpt":{"rendered":" Italian “To-sage”. Yep, you guessed it. Italian sausage made of tofu. It’s not only possible but also tasty! It takes a few steps to make Italian “To-sauge” First I make Italian sausage flavored tofu “meatballs”. Then I roughly crumblemi them into smaller pieces and fry them until crispy. This is what it looks like as […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,28,29],"tags":[],"class_list":["post-43473","post","type-post","status-publish","format-standard","hentry","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43473","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43473"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43473\/revisions"}],"predecessor-version":[{"id":43494,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43473\/revisions\/43494"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43473"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43473"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 cup sliced, boiled, and then chopped king mushroom
\nspices (ground fennel seeds, Italian herb mix, paprika, crushed red pepper, black pepper)
\na pinch sugar
\nsalt
\ncorn starch
\ncanola oil<\/p>\n
\n2. Add chopped mushroom, spices, sugar, and salt. Mix well.
\n3. Add corn starch 2 tablespoons at a time until the mixture is firm enough to be formed into balls.
\n4. Make balls.
\n5. Cook them in oil until the outside is browned. Remove from the pan.
\n6. Add more oil to the pan. Roughly crumble the balls and put them back to the pan and sautee until browned and crispy.<\/p>\n![\"16\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/16-2.jpg\")
<\/p>\n