Tofu Crumble for Vegan Tacos
This tofu crumble makes the perfect vegan taco meat. It is oil-free, gluten-free, and absolutely delicious!
Servings: 6 small tacos
- 350 grams extra firm tofu
- 1 tablespoon tamari (low sodium)
- 1 tablespoon tomato paste
- ¼ cup water
- 2 tablespoons chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground oregano
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
Preheat oven to 350 degrees Fahrenheit.
Slice the tofu into slabs that are about 1 centimeter thick, then press the tofu for 30 minutes.
To a medium-sized bowl, add everything except for the tofu. Mix it all together evenly.
Once the tofu has been pressed, squeeze it into a crumble with your hands.
Add the crumbled tofu to the bowl and mix until it is evenly coated.
Spread the tofu in an even layer on a baking sheet lined with parchment paper.
Bake in the oven for 12 ½ minutes.
Remove the tofu from the oven and mix it around.
Spread the tofu in an even layer again and bake for another 12 ½ minutes.
This recipe makes enough tofu crumble for approximately 6 small tacos. You will get about 2.5 cups of tofu crumble from this recipe.
Nutrition information is an approximation for ⅙ of the tofu crumble.
Calories: 105kcal | Carbohydrates: 5g | Protein: 11g | Fat: 5g