Another $5 challenge; Soya Sausages

Now that I have found my entry into using firm tofu and making it edible, I wanted to embark on a voyage of discovery to find a perfect soya sausage. The first stage is to take the block of firm tofu and give it a hiding! Blitz the little fellow!

Being the frugal wee chap I am trying to be, I use either stuff I have in the garden or the odds and sods that lie in the fridge. So this is what I did this first time. Whilst going against the literary edict of keeping the reader in suspense, I am going to tell you right now the resultant sausage was extremely edible. Gourmet? I am not so sure but it was a great start and really pretty damn easy.

I chopped some red capsicum and celery fronds and dumped them in a mixing bowl.

I added some corn which I had briefly cooked and some chopped button mushrooms.

Onto this I threw the blitzed tofu, the product of a 300 gram block, $2.24 Aussie dollars. Also a good swathe of curry powder. Pretty easy to see this is where there would a huge potential in adding other flavours. Ah ha, the future looks bright!

This was mixed together until all ingredients were indistinct.

I was creating a meal so as you can see I had some button mushrooms, beans, celery and cabbage leaves cut in order to make cups. 

A little pumpkin or squash to make a mash, the vegetables all briefly steamed, the sausages formed by hand and fried to a brownish colour and the resultant meal is shown by flash and by natural light. The flash makes the sausages appear a little technicolour, more so than they were.

 Yummo!

So I can now play with flavours and it might be worth trying to add a little flour to the mix with an egg or some breadcrumbs. This may make the shape a little more resilient in the pan during cooking.

The amount prepared served the two of us for dinner and two lunches. Well worth the little effort required and I now have another culinary quest to follow. Onwards and upwards!