Best Texture Match for Breakfast Sausage?
Hi, my partner and I are looking to reduce our use of meat in our diets. Breakfast sausage scrambles are a frequent staple that we're looking to replace, and we're not sure where to start.
The biggest concern is actually a texture match, not flavor, as we can season however we like, but the tofu scramble recipe we tried ended up more mushy than sausage. Is there a better substitute or better method of preparation for ground pork?
Thanks