1/4 cup + 2 tbsp instant vital wheat gluten
3 tbsp nutritional yeast
2 tbsp white flour
1 tsp flax meal
3/4 tsp caraway seeds
1/2 tsp dry mustard
1/2 tsp celery seed
1/2 tsp ground coriander
1/2 tsp paprika
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 lb firm or extra firm tofu, drained (no need to press)
1/4 cup + 2 tbsp beer
1 tbsp finely minced green onion
1 tbsp minced parsley
2 tsp soy sauce
2 tsp olive oil
In a medium sized bowl, whisk together all the dry ingredients. Set aside. In a large mixing bowl, use a fork or potato masher to crumble the tofu. Stir in the remaining wet ingredients. Add the dry ingredients to the wet, and with a wooden spoon or rubber spatula, stir quickly to combine.
Then stir an additional 2-3 minutes. The additional stirring helps strengthen the gluten and create more structure for the sausages (just like making seitan or bread). Form the mixture into 4-6 links*. Roll each link in a section of parchment paper and twist the ends to seal. Steam for 25 minutes. I used a bamboo steamer, but a basket steamer will work fine, too. Once steamed, the sausages can be grilled immediately, or may be refrigerated first (if you want to prepare them ahead of time).
Since the sausages are completely cooked, grilling is done for three reasons: to provide yummy grilled flavor, created a crusty exterior texture, and to heat the sausages (obviously). Grilling should be done on a well-oiled grill grate over a low-medium flame. Indirect heat will work well. The sausages are delicate, so take care in turning them. I found that a spatula worked better than tongs for flipping. Grilling time is 5-10 minutes, depending on the heat and how well cooked you’d like your sausages.
Serve on buns with your favorite condiments. Try raw or grilled onions, sauerkraut, ketchup, mustard, relish, horseradish, or sriracha.
*The mixture can be formed into links or patties immediately, or refrigerated for up to 3 days.