Longganisa is a Filipino breakfast sausage that is savory and sweet, and made with pork. It tends to be very high in fat, sugar, and salt. I typically had this when I was a child at my grandma’s house. Now that I’m in the field of nutrition, I am finding healthier ways to make my favorite Filipino dishes. This recipe was adapted from astigvegan.com. Enjoy!
Servings: 6 sausages (2 to 3 per serving)
2 ounces of dried shiitake mushrooms, soaked in warm water for at least 20 minutes
7 ounces extra-firm tofu, drained, pressed, crumbled
1/4 cup brown sugar
3 to 5 garlic cloves, minced
1/4 cup tomato paste
1 teaspoon paprika
1 tablespoon vinegar (any kind of vinegar will work, including distilled, apple cider, or coconut)
1/2 to 1 tablespoon chili oil (depending how spicy you like it; you may use sesame oil if you want it without spice)
2 tablespoons low-sodium soy sauce
1/2 to 1 tablespoon liquid smoke (depending how “smoky” you like it)
Pinch of salt and pepper
1 cup or more of whole-wheat bread crumbs*
3 tablespoons avocado oil or nut oil for light pan frying
*Follow this simple recipe if you’d like to make your own whole-wheat bread crumbs. Note: The general guide is 4 slices of bread yields about 1 cup of bread crumbs.