Tofu Ground Beef Crumbles
These tofu crumbles are baked until crispy and lightly seasoned, making them perfect for tacos, burritos, bowls, pasta, and more.
Print
Pin
Servings: 4
Ingredients
- 16 oz block Super-Firm Tofu or extra-firm
- 2 tablespoons Olive Oil or other neutral oil
- 1 tablespoon Low-Sodium Soy Sauce or gluten-free tamari
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Cumin
- ¼ teaspoon Kosher Salt more to taste, see note
- ¼ teaspoon Black Pepper
Instructions
- Preheat the oven to 400°F. If using extra-firm tofu, press it for 10-15 minutes to remove excess moisture. If you don’t have a tofu press, wrap it in a clean dish towel to absorb some of the liquid.
- In a bowl, whisk together the olive oil, soy sauce, nutritional yeast, garlic powder, onion powder, chili powder, smoked paprika, cumin, salt, and black pepper. Add any additional seasonings based on how you plan to use it. Taste and adjust the seasoning if needed - I usually add just under ½ teaspoon of Kosher salt.
- Crumble the tofu into small pieces, then toss it in the seasoning mixture until well coated. I find using clean hands works best to really get everything evenly coated.
- Spread the tofu crumbles onto a parchment-lined baking sheet in an even layer, making sure not to overcrowd the pan.
- Bake for 27-30 minutes, or until golden and crispy, stirring halfway through. Keep an eye on it during the last few minutes to prevent burning.
- Remove from the oven and let cool slightly. The crumbles will firm up as they sit. Use in tacos, burrito bowls, pasta sauces, soups, stir-fries, and more
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!