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  • 1 ounce dried Shiitake mushrooms, soaked in warm water for at least 20 minutes, minced

  • 5-8 pieces dried Porcini mushrooms, soaked in warm water for at least 20 minutes, minced (optional)

  • 1/2 of 1 12-ounce block firm tofu, crumbled

  • 1/4 cup brown sugar

  • 3 garlic cloves, minced

  • 1/4 cup tomato paste

  • 1 teaspoon paprika

  • 1 tablespoon coconut vinegar

  • 1-2 tablespoons chili oil or sesame oil for non-spicy version

  • 2 tablespoons soy sauce

  • 1 tablespoon pine nuts, crushed (optional)

  • 1 tablespoon liquid smoke

  • A drizzle of maple syrup

  • A pinch of black pepper

  • A pinch of sea salt

  • 1 cup of breadcrumbs plus more if needed

  • 3 tablespoons refined Danwood Smoked Oil®



  • Using a bowl, mix all of the ingredients except for the last two ingredients. Mix thoroughly.

  • Add breadcrumbs. Thoroughly combine everything using your hands so the breadcrumbs can soak up the moisture from the mixture.

  • Set aside and let it marinate for at least 30 minutes in the refrigerator.

  • Taste mixture and adjust seasoning to taste.

  • Still using your hands, form mixture into sausage links. Add more breadcrumbs if needed to firm up.

  • Heat a medium pan over medium heat.

  • Once hot enough, pour refined coconut oil and let it heat for a minute or two.

  • Fry the vegan sausages until all sides have nicely browned. Serve hot.

poultry smoky filipino breakfast.jpeg

These smoky sausages are going to become a Sunday breakfast must-have ! Made from mushrooms and tofu, they are just as meaty as the traditional breakfast link . Serve with savory tofu scramble for a delicious breakfast .

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