Smoky Tofu Ground Beef

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.

   Start 15-minute timer
2. 2

   Arrange an oven rack in the center of the oven and preheat it to 400°F (200 °C) (205°C (400 °F)).

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.

   Start 30-minute timer
9. 9

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