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| Zucchini Sausage and Tofu Scramble |
2 C. Cooked Short-Grain Brown Rice
2 C. Whole Wheat Bread Crumbs (or gluten-free bread crumbs or gluten-free rolled oats or cooked millet)
1 C. organic Firm Tofu, mashed
2 T. Lemon Juice
1 T. Nutritional Yeast
2 Large Zucchini, shredded
½ tsp. Marjoram
1 tsp. Basil
½ tsp. Salt
1 T. Mrs. Dash Original OR Pepper to taste (cayenne, black, chipotle, your choice)
Let stand and cool.
FORM into finger-sized sausages. If too wet, add some fine bread crumbs so the sausages hold together, but not so dry that they crumble apart
PLACE on well-greased cookie sheets
BAKE at 450 F on Upper rack for 15 to 20 minutes.
SERVE alongside Tofu Scramble, if desired. Recipe by Wyona Hertwig
🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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