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Tofu meat crumbles are easy to make and they work great as a ground beef substitute.
The tofu crumbles are made by tossing crumbled tofu with tamari, nutritional yeast, and spices. Then it’s dried out in the oven to create a unique texture. The texture of the tofu crumbles is determined by their size, larger bits will be softer and small pieces will become crispy.
I don’t think the tofu ground beef tastes like ground meat, but it will have a similar consistency compared to cooked ground beef. It can be used in most recipes like ground beef, except for making ground beef patties or meatballs. Cook the minced tofu according to the recipe then add it to tacos, lasagna soup, tomato sauce, burritos, tofu burrito bowls, vegan fajita bowls, black bean burrito bowls, or vegan chili.
For more tofu recipes try easy marinated tofu, oil-free crispy tofu, spicy tofu scramble, and peanut tofu Buddha bowl.
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Recipe features
- Vegan, dairy-free, plant-based, and oil-free!
- It’s an easy recipe using simple ingredients!
- Enjoy the tofu meat in tacos, lasagna soup, or chili!
- Works great for meal prep and can be frozen!
Ingredient notes
Please see the recipe card below for a full list of ingredients and exact measurements.
Tofu - The recipe calls for drying the tofu in the oven to create a different texture. Super firm, extra firm, and firm tofu are best for this recipe.
Tofu can be bought in a variety of ways. Extra firm and super firm tofus don’t need to be pressed for this recipe. If you substitute with firm tofu, then it’s best to press it before mixing with the seasonings to remove excess liquid so it can soak up the tamari. The ground tofu also may take longer to dry in the oven to get crispy bits if you use firm tofu. Silken tofu can’t be used for the recipe.
For more recipes using super firm and extra firm tofu, try making tofu nuggets.
Tamari - Tamari or low-sodium soy sauce can be used in this recipe. Personal preference here, but regular soy sauce is too salty for us. Tofu is bland in flavor so the tamari adds a savory flavor.
Nutritional yeast - There is no substitution for the nutritional yeast flakes. It has such a unique nutty and savory flavor.
Spices and seasonings - An assortment of seasonings are needed for the recipe, including chili powder which is a spice blend, not cayenne pepper or chili flakes. To flavor the tofu ground beef the recipe also calls for dried oregano, ground cumin, smoked paprika, onion powder, and garlic powder.
Tips
- The baking tray will need to be lined with a silicone mat or parchment paper so the tofu doesn’t stick to the baking tray since this is an oil-free recipe. The parchment paper holds moisture more than a silicone mat, so it will take longer to evaporate the excess liquid.
- The time will vary depending on the type of tofu, how much liquid it has, and how large the tofu pieces are.
- No need to squeeze or pat dry super-firm tofu.
- If you use firm tofu it may take longer in the oven to dry out and it will need to be pressed.
- If you prefer the tofu to be softer, then bake for less time.
- Stir about every 10 minutes, moving the crumbles from the outside of the pan to the middle and from the middle of the pan to the outside. This is to cook the ground tofu more evenly and to prevent bits from burning.
- Use a large enough pan to spread out the tofu in a thin layer. Don’t overcrowd the tofu, otherwise it may take longer to dry out.
Tofu meat instructions
Start the tofu ground beef by preheating the oven to 375 F (190 C) and line a baking sheet with parchment paper or a silicone mat.
For super firm tofu, simply drain it, there’s no need to squeeze or pat dry. For extra firm tofu, drain it, gently squeeze out excess liquid, and pat dry with a paper towel. Firm tofu will need to be pressed for 20-30 minutes, and pat dry with a paper towel. In a medium-sized bowl, use your hands to crumble the tofu into small pieces.
Super firm tofu is easy to crumble into small pea-sized pieces. For extra firm and firm try to crumble the best you can, and when you mix the tofu with the spices use the back of your spoon to mash any large pieces.
Some bits will end up being the size of bread crumbs as you crumble but the varying sizes give the minced tofu different textures. Larger pieces will be softer and smaller pieces will be more crispy.
Then add the tamari, nutritional yeast, chili powder, oregano, cumin, smoked paprika, onion powder, and garlic powder to the crumbled tofu.
Mix thoroughly to make sure all of the tofu is coated.
Spread the tofu out in a thin layer on the lined baking tray.
Bake for 25-35 minutes, stirring every 10 minutes. Keep an eye on it for the last 5 minutes.
Super firm tofu will take about 25-30 minutes, extra firm and pressed firm tofu will take closer to 30-35 minutes. If you use parchment paper instead of a silicone mat it could take 40 minutes or more for extra firm and firm tofu. Keep in mind that oven temperatures vary so it can take your tofu more or less time.
Storage
Refrigerator - Store cooked tofu meat in an airtight container in the refrigerator for about 5 days.
Freezer - The cooked tofu crumbles can be frozen for about 2-3 months in an airtight container in the freezer. The texture does soften after being frozen and refrigerated.
Reheating - Thaw if frozen and heat up in the microwave until warmed through. It can also be heated in a skillet on the stovetop or in the oven at 325 F until warmed through.
Serving suggestions
Cook the tofu ground beef per the recipe then add to your favorite meals that traditionally have ground beef. The tofu meat can be used in a variety of ways, but here are a few suggestions.
- Add it to Buddha bowls or grain bowls.
- Veggie taco bowls instead of lentil walnut meat.
- Vegan fajita bowls instead of black beans.
- Try it in tofu burrito bowls with black beans, rice, corn, cherry tomatoes, and cashew lime crema.
- Add them to black bean burrito bowls with vegan black beans, veggies, and vegan chipotle dressing.
- Use it as a filling for tacos, burritos, quesadillas, or on nachos. If you’re using it for tacos and it’s too dry, toss it with salsa and heat it in a skillet until most of the liquid from the salsa is evaporated, but the tofu meat is still soft.
- Add it to sloppy joes.
- Try it in plant-based chili for a meaty texture.
- Add it to lasagna or lasagna soup.
- Mix into tomato sauce for a vegan meat sauce.
- Make beefy bean and cheese burritos by spreading out oil-free refried beans on a tortilla, topping it with tofu meat crumbles, and then adding a sprinkle of vegan cheese.
Frequently asked questions
Super firm, extra firm, and firm tofu are the best types of tofu for this recipe. Super firm tofu just needs to be drained. Extra firm tofu will need to be drained then get a gentle squeeze, and then patted with paper towels to remove excess liquid. Firm tofu will require about 20-30 minutes to press and pat dry with paper towels. Silken tofu doesn’t work well for this recipe.
If you use super firm or extra firm tofu you shouldn’t need to press. If you use firm tofu it will need to be pressed.
Related recipes
- Spicy oil-free tofu scramble with hominy
- Tofu burrito bowls with tofu meat crumbles and black beans
- Vegan chili with tofu meat crumbles
- Baked tofu nuggets (oil-free)
I hope you enjoy the recipe! If you did feel free to rate it and leave a comment.
Recipe
Tofu Meat Crumbles
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Diet: Vegan
Description
Tofu meat crumbles are easy to make and they work great as a ground beef substitute. Add the tofu ground beef to tacos, lasagna soup, tomato sauce, burritos, burrito bowls, or chili.
Ingredients
- 1 package (16 ounces (454 g)) super firm tofu (or extra firm or firm tofu)
- 2 ½ tablespoons tamari (or low-sodium soy sauce)
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon chili powder (the spice blend not cayenne pepper or chili flakes)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper or a silicone mat.
- For super firm tofu, drain it and there’s no need to squeeze or pat dry. For extra firm tofu, drain it, gently squeeze out excess liquid, and pat dry with a paper towel. Firm tofu will need to be pressed for 20-30 minutes and pat dry with a paper towel.
- In a medium-sized bowl, crumble the tofu into very small pieces. Super firm tofu is easy to crumble into small pea-sized pieces. For extra firm and firm tofu try to crumble the best you can, and when you mix the tofu with the spices use the back of your spoon to mash any large pieces.
- Then add the tamari, nutritional yeast, chili powder, oregano, cumin, smoked paprika, onion powder, and garlic powder to the crumbled tofu. Mix well to make sure all of the tofu is coated.
- Spread the tofu out in a thin layer on the lined baking tray.
- Bake for 25-35 minutes, stirring every 10 minutes. Keep an eye on it for the last 5 minutes.
- Using parchment paper instead of a silicone mat will take longer for the tofu to dry out.
Notes
Super firm will take about 25-30 minutes, extra firm and pressed firm will take closer to 30-35 minutes. Using parchment paper instead of a silicone mat it could take 40 minutes or more for extra firm and firm tofu. Keep in mind that oven temperatures vary so it could take your tofu more or less time.
Timing will depend on how thin the layer of tofu is, the type of tofu you use, and the size of the crumbled tofu.
Firm tofu will need to be pressed for about 20-30 minutes and may take longer in the oven.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: oven
- Cuisine: american
Sandy Saintsing
Great recipe!
Allie
Thank you!
Sara
I’ve made this several times because it’s delicious! Thank you for the recipe.
Allie
I'm glad you enjoyed the recipe and thank you for leaving a comment.