All the smoky spice of andouille sausage—reimagined with tofu!

Cajun dishes wouldn’t be the same without the smoky, bold flavor of andouille sausage. It’s a staple in classics like jambalaya, gumbo, and red beans and rice. But what if you could enjoy the same depth of flavor and satisfying texture in a healthier, plant-based way? Enter Baked Tofu Andouille: a savory, smoky alternative that’s perfect for those looking to lighten up their meals using a healthier fat without compromising on taste.

What You’ll Need:

Tofu: Extra-firm or super-firm. If you get the kind packaged in water, you’ll need to press it well to remove as much moisture as possible.

Nutritional Yeast: Adds depth of flavor

Seasonings: You likely have all of these in your pantry — garlic powder, onion powder, mustard powder, smoked paprika, liquid smoke, thyme, cayenne pepper, black pepper, soy sauce, maple syrup

Extra Virgin Olive Oil: A mild olive oil works well, or you can use another oil with a neutral taste

This tofu andouille is so easy to make! Simply press your tofu, toss it in the sauce and bake! Pressing the tofu to remove as much moisture as possible helps to provide the chewy texture.

One of the things I love about tofu is that it takes on any flavor profile you throw at it, and this recipe is no exception. This Baked Tofu Andouille offers all the smoky, spicy satisfaction of traditional sausage without unhealthy fat. Not only will your taste buds thank you, but your heart will, too!

Add it to your favorite dishes like jambalaya, gumbo, or red beans and rice for andouille flavor in a lighter, plant-based package. Let me know in the comments how you’ve used this recipe in your favorite dishes!

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