Young vegetarian cooks are often told that tofu is a food which will absorb the flavors of anything it is cooked with, "like magic!" This is a vicious lie, designed to drive novices away from the vegetarian lifestyle. Tofu is damn near inert when unprocessed, and requires freezing, boiling, compressing, stretching on a rack, or rolling downhill in a nail-studded barrel before it will become porous to flavor. This recipe takes advantage of the relative impermeability of tofu to create a pleasing variance of color in the sausages, similar to real ground chozo. I mean chuck, ground chuck.
