Smoky Tofu Ground Beef

Ingredients

• 14 oz extra-firm tofu (drained; press before crumbling for the best chewy, crispy texture, or skip pressing if adding to a sauce later)
• 2 tbsp low-sodium soy sauce (Use tamari for a gluten-free option.)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 0.125 tsp black pepper

Steps

1. 1

   If pressing the tofu, wrap the drained block in a clean kitchen towel or paper towels. Place it on a plate or shallow dish, put something heavy on top—such as a soup pot or a few books—and press for 15 minutes to 1 hour. Pressing removes moisture and produces a chewier, crispier texture; skip this step if you plan to add the tofu crumbles to a sauce later.

2. 2

   Arrange an oven rack in the center of the oven and preheat it to 400°F (205°C).

3. 3

   Add the low-sodium soy sauce to a large mixing bowl.

4. 4

   Add the ground cumin, smoked paprika, chili powder, garlic powder, onion powder, dried oregano, and black pepper to the bowl. Stir until the soy sauce and spices form a thick mixture resembling a paste.

5. 5

   Using your hands, crumble the tofu into small, bite-sized pieces directly into the bowl with the seasoning mixture.

6. 6

   Toss the tofu thoroughly until every piece is evenly coated. Break up any large chunks so the crumbles cook uniformly.

7. 7

   Spread the seasoned tofu in a single, uncrowded layer on a baking tray. Leave space between the pieces so steam can escape and the tofu can crisp rather than soften.

8. 8

   Bake for 25–30 minutes, stirring halfway through, until the tofu is golden brown and crispy. Watch closely near the end because oven performance and crumble size can affect the cooking time.

9. 9

   Use the tofu ground beef immediately in tacos, pasta, bowls, or other recipes, or allow it to cool briefly before storing.

Notes

For a smoky variation, the source suggests adding 1 teaspoon liquid smoke to the soy sauce and spices. You can also replace the listed spices with Italian seasoning and nutritional yeast, or marinate the tofu with barbecue sauce or hot sauce. For a stovetop version, fry the crumbled tofu in 1–2 tablespoons oil in a large or cast-iron skillet over medium heat for 10–15 minutes; avoid stirring too often so it has time to brown, though the texture will differ from the baked version. Refrigerate leftovers in an airtight container and reheat in a skillet or oven to restore crispness.

Nutrition per serving

• main course
• side dish
• vegan
• vegetarian
• dairy-free
• crispy
• baked
• high-protein