These Vegan Tofu Crumbles aka tofu chorizo are the perfect way to cook tofu so it gets crispy, browned, and so flavorful! These 8-ingredient vegan crumbles are a great addition to nachos, tacos, or in any plant-based dish!
I originally developed the recipe for these tofu meat crumbles when creating my vegan nacho recipe, but loved them so much that I knew they deserved their own blog post!
Ingredients:
How to make tofu crumbles:
First press the firm tofu between paper towels or a tofu press to release excess moisture. This is super important to get the crispy texture we are looking for in these crumbles!
Then, add oil to a pan. Once it is hot, crumble the tofu directly into the pan. You could do this with a spatula, but I find it's easiest to do with your hands.
After that add the seasoning and mix together.
Then, cook the tofu beef crumbles for 15-20 minutes until they get super browned and crispy.
Can I bake the tofu crumbles?
Definitely! To do this, add the crumbled firm tofu to a bowl and mix with the seasoning, oil, and soy sauce.
Then, pour them onto a parchment-lined baking tray and bake at 350F for around 30 minutes or until crispy on the outside with chewy centers.
How do I store tofu crumbles?
Tofu crumbles are truly best enjoyed right after making as that's when they are the crispiest. However, you can store them in a closed container in the fridge for 3-4 days and enjoy cold or warmed up.
Ways to use tofu crumbles:
My absolute favorite way to eat this ground tofu is on vegan nachos. However, they also make a great addition as:
- A vegan taco filling. They go especially well mixed into my Sweet Potato Black Bean Tacos.
- As a meaty pizza topping.
- In burritos as a vegan chorizo filling.
- In a vegan chili for extra protein (try them in my Butternut Squash Quinoa chili!)
- As a protein topping to salads like my Quinoa Arugula Salad.
- Mixed with tomato sauce for a tofu bolognese.
- As a topping for soups or stews like my Potato Leek Soup.
I truly hope you enjoy these Easy Tofu Crumbles! No matter what you add them to, they are the perfect meaty addition to any vegan dish.
-TSG
More tofu recipes you will love:
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Tofu Crumbles
Ingredients
- 14 ounces firm/extra firm tofu
- 2 Tablespoons avocado oil
- 3 Tablespoons soy sauce
- 1 Tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon onion powder
Instructions
- Remove the tofu from the package and strain. Then, cut in half length-wise and place between sheets of paper towels or a tofu press for 5-10 minutes to remove excess moisture.
- Add the oil to a large pan and turn on the heat. Once the oil is hot, take the pressed tofu and use your hands or a spatula to crumble it into pan. Use the spatula to break up any larger pieces of tofu and stir.
- Add the soy sauce, nutritional yeast, smoked paprika, garlic powder, cumin, and onion powder to the pan of tofu. Then, mix to coat.
- Continue cooking the tofu for 15-20 minutes, stirring consistently, until it is browned and crispy on the outside and chewy on the inside.
- Remove the tofu crumbles from the heat and serve immediately or add to your favorite recipe. Enjoy!
Notes
- While they are truly best right after cooking, tofu crumbles can be stored in a closed container in the fridge for 3-4 days. You can enjoy cold or warmed up.
- To cook the tofu crumbles in the oven, add the crumbled firm tofu to a bowl and mix with the seasoning, oil, and soy sauce. Then, pour them onto a parchment-lined baking tray and bake at 350F for around 30 minutes or until crispy on the outside with chewy centers.
Amberlee Kolson says
Very nice recipe! So funny. I also did not have paprika and added1TBSP liquid smoke as did another reviewer. I also added 1TBSP of liquid beef seasoning. I make my own pork chorizo and the taste and texture is comparable when cooked. I broiled instead of pan frying. Crisps up fast so stir often and watch closely.
Megan says
Sounds like great additions! 🙂
Tanysha Jeffree says
I used half the tofu but kept the seasoning the same (i.e. doubled the seasoning). And grated the tofu.... So yummy!
Ashley says
I didn’t have spiked paprika so I used liquid smoke instead and this turned out delicious! Thanks for a great simple recipe. It will be my go to from now on 😊
Megan says
Glad you enjoyed them!!