Vegan Red Beans and Rice with Tofu Sausage

This vegan red beans and rice with tofu sausage recipe makes a comforting dinner. Red kidney beans, celery, green peppers, and an easy seasoning blend add the traditional flavors.

The infusion of homemade tofu sausage crumbles with my unique seasoning blend makes it a special dish that delights with every bite. 

After making red beans and quinoa many years ago, I was inspired to take the concept a little further with more sauce and adding sausage. 

I explored a version of this red beans and rice recipe using plant-based sausages. And then I made savory tofu sausage crumbles. It was a game-changer. 

Why You'll Love This Recipe

• An easy hack using pureed beans makes an oil-free, flour-free sauce thickener. 
• A beautiful main course with great flavor, perfect for a crowd or a holiday meal. 
• Meal prep by making the sausage crumbles ahead. Make it a double batch and drop the rest in my Instant Pot tomato sauce for another quick meal.  
• Make this recipe gluten-free using Tamari or Bragg's amino acids instead of soy sauce. 

Ingredients, Notes, and Substitutions

Kidney beans. I used red kidney beans for this recipe because I love the sweeter flavor. Also, canned red beans (a great substitute) are challenging to find. If you find dry red beans (or dry kidney beans), cook them first. 

Green bell pepper. The Cajun classic is made with green peppers. I've used a mix of one green and one red pepper. It's delish. 

Tofu. Use firm or extra firm tofu to make the sausage. You can also make this recipe using simmered tempeh crumbles. 

Tahini. Tahini binds the marinade for the sausage. Use quality tahini with no oil added during processing. Or follow my easy homemade tahini recipe. 

Chili powder. Use mild or spicy chili powder. I always have homemade chili powder on the shelf. It takes minutes to make! You can also use cajun seasoning as a substitute. 

Fennel seeds. Fennel is an important sausage ingredient. If you don't want whole seeds floating in the stew (I personally love them), pound the seeds to break them. Or use 1 teaspoon ground fennel. 

Smoked paprika. Use a drop of liquid smoke or chipotle powder for a smoky flavor if you substitute with sweet paprika. 

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

If you use vegan sausages from the grocery store, cook them before adding them to the stew. I've not tried this with plant-based ground beef. You'll lose the sausage flavor but still make a hearty stew. 

Approaches to the Cooking Process

• Separate this recipe into two parts. First, the sausage; next, the red bean stew. This simplifies the cooking and ingredient list. 
• Tofu sausage builds flavor through the marinating process. You need 30 minutes but overnight is even better. The easiest approach is to press the tofu and marinate it overnight. Then, bake the sausage while you make the red beans. 
• When I am making the sausage and red beans at the same time, I tackle the tofu first. Once it's in the oven, prep and make the red beans. Then, add the sausage at the end. 
• Rice is cooked separately for this recipe. Consider the timing. White rice takes less time than my preferred brown rice.

Making Tofu Sausage

1. Combine all the marinade ingredients while you press the tofu. 
2. Crumble the tofu into a medium bowl, then add the marinade. 
3. Use your hands to massage the tofu with the marinade. Cover and marinate. 
4. Bake the sausage crumbles on a parchment-lined baking sheet for 40-45 minutes. Toss it a few times as it bakes. 

How to Make Red Beans

1. Blend 1 ½ cups of kidney beans (1 can) with 5 cups of vegetable broth. 
2. Heat a large pot or Dutch oven over medium-high heat. Cook the onion, green pepper, and celery for 5 minutes. Then add the garlic and spices. 
3. Add the veggie broth and beans mixture, plus the rest of the beans. Lower to medium heat. Simmer for 10-15 minutes to thicken the sauce. 
4. Stir in sausage crumbles. Simmer for a few more minutes. 

Pro Tips

Cooked kidney beans are notoriously thick-skinned. Don't fret if the sauce isn't completely smooth after blending. It gives this dish even more character. 

What if the sausage isn't done? 

This recipe loves extra simmering. If your sausage crumbles aren’t ready to add, simmer the red beans on low heat and allow the red beans and veggies to cook. The longer you cook it, the more the sauce reduces. 

Serving Suggestions

Serve big bowls of red beans with sausage over rice or quinoa. Garnish with slices of green onion or fresh chopped parsley. I usually set a bottle of hot sauce or Tabasco. 

Frequently Asked Questions