Smoky Tofu Ground Beef

Tofu ground beef served in vegan tacos and topped with avocado and cilantro.

This tofu ground beef recipe will turn anyone into a tofu lover! Meaty, smoky, and crispy, this will be your new favorite vegan meat substitute.

Course Main Course, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 46kcal

Author Rachel

Ingredients

14 ounces extra-firm tofu drained
2 tablespoons low-sodium soy sauce use tamari for a gluten-free option
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
⅛ teaspoon black pepper

US Customary - Metric

Instructions

Start by pressing the tofu for a chewy and crispy texture. If you're going to add it to a sauce later, skip this step. Wrap tofu in a clean kitchen towel or a paper towel. Place something heavy on top like a soup pot or a few books. Press for as little as 15 minutes, and up to 1 hour.
14 ounces extra-firm tofu
Preheat oven to 400ºF (205ºC). Then, In a large bowl, mix soy sauce with the spices. You should have a mixture that resembles a paste.
2 tablespoons low-sodium soy sauce, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, ⅛ teaspoon black pepper
Using your hands, crumble the tofu into small pieces and add it to the bowl with the spices. Toss well to evenly coat.
Transfer the crumbled tofu to a baking tray and bake for 25-30 minutes, stirring halfway through. The tofu ground beef is ready when it's golden brown and crispy.

Notes

Leftovers: Let any leftovers cool completely, then transfer to a container and cover with a lid. Store in the fridge for up to 4 days. Freeze for up to 3 months.

Nutrition