Vegan Hungarian Sausage (Kolbasz)

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A tofu based garlic and paprika sausage
This recipe is based on Melanie McDonald's Gluten-Free Seitan Roast recipe

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Note: if you have a small (7 cup or smaller) food processor - I suggest
you make a half recipe.

Amount Ingredient
25 oz Extra firm or Firm tofu, frozen for two days, thawed, and pressed
½ Cup Tapioca starch/flour
6 TBSP Psyllium husk powder
4 TBSP Nutritional yeast
8 cloves Garlic – rough chopped
6 oz Shitake, cremini, or baby bela mushrooms coarse chopped
2 Cubes of vegan bullion cubes (like Not-Chik’n – gluten free) broken up
1 tsp Fresh ground black pepper
1 tsp Smoked salt
½ TBSP Smoked paprika
2 TBSP Soy sauce or tamari (Use Gluten free if you wish)
Water as needed, a tablespoon a a time.

Directions
1. Most important freeze the tofu for at least 2 days.
2. Defrost the tofu, press it for 15 – 30 minutes. I slice it cross-ways, wrap each slice in double paper towels and press it in a pan with another pan with weight, heavy cans, rice bags, etc. Or, use a tofu press if you have one.
3. Preheat the oven to 400 degrees.
4. Break the pressed tofu into pieces and put it in a food processor.
5. Add the other ingredients to the food processor, except the water.
6. Blend until the mixture is crumbly.
7. See if the mixture will stick together, if not add a tablespoon of water and pulse the mixture. Repeat until it sticks together.
8. Roll the mixture into a 4-inch log, roll in parchment paper, then roll in foil loosely and twist the ends.
9. Place the foil wrapped log in a small baking tray and bake for 30-35 minutes until the log feels firm.
10. Let cool in the refrigerator for at least an hour, overnight is better.

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