• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
    • Breakfast & Brunch
    • Lunch & Dinner
    • Vegetarian Sides
    • Vegan Desserts
    • Drinks
    • Gluten- Free
    • Refined-Sugar Free Desserts
    • 10 Ingredients or Less
    • 30 Minutes or Less
  • Popular Recipes
  • About
    • Discount Codes
    • Lifestyle
  • Work With Me
  • Subscribe

ShortGirlTallOrder logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Popular Recipes
  • Breakfast + Brunch
  • Lunch & Dinner Mains
  • Vegan Desserts
  • Drinks
  • About
  • Work with me
  • Follow ShortGirlTallOrder On:

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes » Vegetarian Lunch + Dinner

    Vegan Tofu Crumbles

    Published: Jul 18, 2022 · Modified: Jul 20, 2022 by Megan · This post may contain affiliate links.

    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:

    • Kung Pao Tofu
    • Vegan Pesto Tofu Pasta
    • Vegan Tofu Spring Rolls
    • 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!
    5 from 1 vote
    Print Pin
    Course: Vegetarian Lunch + Dinner
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 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!
    « Watermelon Lemon Mint Popsicles
    The Best Vegan Nachos »

    Sign up for our newsletter!

    And receive our FREE ebook with 6 must make SGTO vegan dinner recipes ready in 40 minutes or less!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    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:

    Summertime Favorites:

    • Tequila Smash
    • Vegan Tofu Spring Rolls
    • Portobello Mushroom Tacos with Cilantro Chimchurri
    • Vegan Blackberry Lime Scones
    • Vegan Dill Potato Salad (no mayo!)
    • Vegan Chickpea Quinoa Arugula Salad with Lemon Garlic Dressing

    Popular Recipes:

    • Vegan Mushroom Wild Rice Soup
    • Vegan Matcha Sugar Cookies
    • Spicy Baked Peanut Tofu
    • How to make dried/dehydrated citrus
    • Vegan Garlic Pull Apart Bread
    • The Best Vegan Fried Rice

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Resources

    • All Recipes
    • Popular Recipes
    • Discount Codes

    Terms & Conditions

    • Privacy Policy & Disclaimer

    Copyright © 2022 ShortGirlTallOrder®. All Rights Reserved.