Tofu Crumbles
Easy and flavorful tofu crumbles that can be used in various dishes for a nutritious and satisfying meal.
Ingredients
Main Ingredients
- 14 ounces firm or extra-firm tofu Must be firm or extra-firm for best results.
- 2 tablespoons avocado oil Used to cook the tofu.
- 3 tablespoons soy sauce Can substitute with coconut aminos for a soy-free version.
- 1 tablespoon nutritional yeast Adds a cheesy flavor.
- 1 teaspoon smoked paprika Provides a smoky flavor.
- 1 teaspoon garlic powder Enhances flavor.
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Remove the tofu from its package and strain to get rid of excess liquid. Cut the block of tofu in half lengthwise.
- Place the cut tofu between layers of paper towels or use a tofu press, pressing down lightly to remove any additional moisture. Let it sit for about 5 to 10 minutes.
Cooking
- Heat avocado oil in a large frying pan over medium-high heat.
- Crumble the pressed tofu into small, bite-sized pieces and add to the pan.
- Add soy sauce, nutritional yeast, smoked paprika, garlic powder, cumin, and onion powder to the pan. Mix everything together thoroughly.
- Cook for 15 to 20 minutes, stirring consistently until browned and crispy.
- Alternatively, mix the crumbled tofu with seasonings and oil, spread on a baking sheet, and bake at 350°F for 30 minutes.
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Notes
Tofu crumbles are very versatile; serve them in tacos, salads, stir-fries, or grain bowls. They can be stored in the fridge for up to 5 days or frozen for up to 3 months.