The perfect vegan sausage and an excellent accompaniment to our pancakes or French toast. Depending on your time schedule, there are three options for preparation: the mixture can be prepared and cooked immediately; refrigerated uncooked for several days; or cooked, refrigerated and then reheated for serving. 

Yield: 12 links; 4 servings

• 8 ounces tofu, mashed (1 cup)
• ¼ cup wheat germ
• 2 tablespoons dried whole grain bread or cracker crumbs
• 2 tablespoons sunflower seeds, finely ground
• ½ teaspoon dried sage
• ½ teaspoon dried thyme
• 1 clove garlic, minced
• ¼ teaspoon salt

Combine all ingredients in a bowl and knead together with your hands until thoroughly mixed. Using 1 tablespoonful at a time, squeeze into 2-inch-long links. Place in a steamer basket, set over boiling water and steam 15 minutes.

Serve at once or refrigerate for later. To reheat, steam 5 minutes or brown under a broiler or cook in just enough oil to cover the surface of a frying pan.

• See more of VegKitchen’s Vegan Breakfast Recipes and Ideas ^[1]

You can find hundreds of vegan and vegetarian breakfast ideas, from everyday to fancy in The Good Breakfast Book by Nikki and David Goldbeck (Ceres Press), available at a special price at HealthyHighways.  ^[2]Also in bookstores or from amazon.com.  ^[3]