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    Home » All Recipes » Tofu Recipes

    Vegan Tofu Crumbles

    Published: Jul 18, 2022 by Megan · This post may contain affiliate links.

    242 shares
    Jump to Recipe
    tofu cumbles in pan with text of "vegan tofu crumbles".

    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!

    crispy browned tofu crumbles in a pan.

    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:

    labeled crumble ingredients including firm tofu, avocado oil, nutritional yeast, spices, and soy sauce.

    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.

    crumbled up tofu in a pan.

    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.

    crumbled tofu in pan with seasoning on top.

    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.

    pan of tofu crumbles getting stirred by wooden spatula.

    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:

    • bowl of rice with kung pao tofu, red pepper, green pepper, chili pepper, scallions, and peanuts on top.
      Kung Pao Tofu
    • bowl of pesto pasta topped with cubed crispy tofu basil and pine nuts
      Vegan Pesto Tofu Pasta
    • platter of fresh rolls with basil, tofu, and fresh vegetables with a side of peanut sauce, limes, peanuts, and fresh purple flowers on top
      Vegan Tofu Spring Rolls
    • a bowl of spinach tofu ricotta with parsley on top
      Vegan Tofu Ricotta

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    crispy browned tofu crumbles in a pan.

    Tofu Crumbles

    These easy 8 ingredient tofu crumbles are vegan, gluten-free, & the perfect meaty addition to any plant-based recipe!
    4.75 from 4 votes
    Print Pin
    Course: Vegetarian Lunch + Dinner
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • 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.

    Nutrition

    Calories: 166kcal | Carbohydrates: 5g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 759mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 0.1mg | Calcium: 132mg | Iron: 2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Tanysha Jeffree says

      July 21, 2023 at 9:01 pm

      4 stars
      I used half the tofu but kept the seasoning the same (i.e. doubled the seasoning). And grated the tofu.... So yummy!

      Reply
    2. Ashley says

      May 25, 2023 at 7:46 pm

      5 stars
      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 😊

      Reply
      • Megan says

        May 25, 2023 at 8:54 pm

        Glad you enjoyed them!!

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

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    Early Fall Favorites:

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    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

    Follow SGTO:

    Early Fall Favorites:

    • pan of muffins with streusel topping and apple slices on top
      Vegan Apple Streusel Muffins
    • bowl of butternut squash apple soup with coconut cream, sourdough croutons, and fresh thyme on top
      Vegan Butternut Squash Apple Soup with Sourdough Croutons
    • plate of caramelized onion roasted garlic pasta alongside an onion, and garlic cloves with fresh thyme on top.
      Vegan Caramelized Onion & Roasted Garlic Pasta
    • two cinnamon sugar donuts stacked on top of eachother with a bite missing from the top donut
      Baked Vegan Apple Cider Donuts
    • two cookies topped with a gooey apple pie filling propped against each other.
      Vegan Apple Pie Cookies
    • bowl of stew with 3 dumplings and vegetables like carrots, mushrooms, onion, celery, and thyme.
      Vegan Dumpling Stew

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