What kind of tofu should I use?

Super firm and extra firm are the best types of tofu for this recipe, but firm tofu can also be used. 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.

Do I need to press the tofu?

If you use super firm or extra firm tofu, you shouldn't need to press the tofu. If you use firm tofu, it will need to be pressed.

Tofu Ground Beef Crumbles - Three Little Chickpeas

Name: Tofu Ground Beef Crumbles
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: american
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

Description

Tofu ground beef crumbles are an easy, flavorful recipe that can be used as a vegan ground meat substitute. Add the tofu crumbles to tacos, lasagna, tomato sauce, burritos, burrito bowls, or chili.

Ingredients

Scale

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

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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 patted 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, garlic powder, and onion 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. Small pieces will be crispy and large pieces will stay softer, but bake until they’re dried out as much as you prefer
Using parchment paper instead of a silicone mat will take longer for the tofu to dry out.

Notes

Super firm may take about 25-30 minutes, extra firm and pressed firm may take closer to 30-35 minutes. Using parchment paper instead of a silicone mat, it may 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