Baked Andouille-Seasoned Tofu

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!

Baked Andouille-Seasoned Tofu

Courses: Dinner

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Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pkg extra-firm or super-firm tofu, fully pressed (preferably organic)

• 2 tablespoons extra virgin olive oil

• ¹⁄₂ cup low-sodium soy sauce
• 1 teaspoon Liquid Smoke
• 1 teaspoon maple syrup
• 1 tablespoon nutritional yeast
• 2 teaspoons garlic powder
• 1 teaspoon onion powder

• ¹⁄₂ teaspoon mustard powder

• 1 teaspoon smoked paprika
• ¹⁄₂ teaspoon dried thyme
• ¹⁄₂ teaspoon cayenne pepper
• ¹⁄₂ teaspoon black pepper

Instructions

1. Press the block of tofu for at least 30 minutes or up to an hour. You can do this without specialized equipment. Remove the tofu from its packaging, wrap it in a couple of paper towels and place it between two plates with a heavy pot or skillet set on top.

2. Preheat oven to 375F.  Line a large sheet pan with parchment paper.

3. Using your hands, break the pressed tofu into large pieces over a large bowl. 

4. In a small bowl, mix the seasonings -- whisk the liquids together first, then whisk in the dry seasonings.

5. Pour the sauce over the pieces of tofu and gently toss until well-coated.  

6. Spread the tofu onto the parchment-lined sheet pan in a single layer.  Bake for about 50 minutes, or until desired texture is achieved.  About half-way through the bake time, give the pan a shake to help the tofu bake more evenly.  You're looking for the tofu to be slightly chewy with a "burnt-end" crispiness.

7. Let the tofu cool on the pan before using.

Nutrition Facts

Servings: 4 ServingCalories:203.7kcalTotal Fat:12.6gSaturated Fat: 1.71gSodium:879.2mgTotal Carbohydrate:8.3gDietary Fiber: 2.4gSugars: 2.1gProtein:15gCalcium: 95.22mgIron: 2.99mg

Note

In order to maintain the best flavor and texture, add the andouille tofu to individual servings at the time of plating. If you mix the andouille tofu into a pot of red beans or gumbo, for example, the flavor becomes diluted and the chewy, crispy texture is lost.