• 16 oz pkg extra firm tofu, either fresh or frozen and defrosted (see video for reviews*)
  • 2 tablespoons soy sauce
  • 1 teaspoon mild chili powder
  • 1 tablespoon water
  • 1 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast

This Tofu Crumbles recipe, inspired by, is now my FAVORITE. These delicious crumbles come together in a flash, bake in 20-35 minutes, and hold up in sauces like marinara and curries, as well where anywhere ground meat would have been used. Non tofu lovers will even rave.

This is so good and useful it is worth making a double batch (use a large enough pan so as not to crowd it).  In addition, ‘steaks’ of tofu can be cut, marinaded, and baked, to then be served as is or with a sauce.

Preheat oven to 400 F.

Remove tofu from package, drain the water, and press in a tofu press, or between 2 inverted saucers weighted by a water filled tea pot, or something heavy. Let drain at least 15 minutes

Create the marinade by mixing all of the remaining ingredients in a small bowl.

After pressing the tofu, crumble to small pieces into a medium bowl. Add the marinade paste, a bit here and there as you mix, and mix until it is all well coated. Be careful not to ‘pulverize’ it.

On a parchment paper or silicone pad covered baking sheet (or use non-stick spray), spread out the tofu.

Place into the heated oven and cook for 25-35 minutes (ovens vary), stirring every 10 minutes. Watch it and be careful not to burn it, but the longer it cook, the crisper the texture.

*The frozen tofu has a more dense and ‘meaty’ texture. In the photo, the frozen tofu is on the left of the tofu ‘steaks’, the fresh, on the right.