Tofu Crumbles
Use these yummy morsels everywhere! They enhance soups, salads, pasta, and even stand alone.
Servings 8 servings
Ingredients
- 1 14-oz packages extra firm or super firm tofu
- 4 TBSP soy sauce or tamari
- 4 TBSP nutritional yeast
- 1 teaspoon garlic powder use double if you want
- 1 teaspoon onion powder use double if you want
- 2 teaspoons smoked paprika or sweet paprika
- 2 TBSP rice vinegar
- 2 TBSP cornstarch
Instructions
- Preheat oven to 400 degrees, and line a baking sheet with parchment paper or a silicone liner. Or, use an air fryer at 375 degrees.
- In a bowl, mix together all the ingredients except the tofu. Break the tofu into bite size pieces into the bowl (your hands will be SO cold but it's a quick task).It's ok that they will vary in size quite a bit--it leads to a variety of textures. Some will be more crunchy and others softer, and it's yummy that way.
- Stir gently with a large rubber spatula (which prevents breaking the tofu too much) until the tofu crumbles are coated. Lay them out on the baking sheet, shaking it so they are as spread out as possible.
- Bake for 45-50 minutes, stirring every 15 minutes or so. The exact time depends on the brand and if you're using extra firm or super firm (which is an indicator of how much water is in it).
- If using an air fryer, shake or stir every 10 minutes so they are well-crisped on all sides. . It will take about 15-25 minutes to be golden brown and crispy. Watch them and adjust time as needed.
- Extra tip: While the oven is on, I like to roast some vegetables on another sheet pan at the same time. Frozen vegetables roast beautifully and take no effort. I dump out some frozen Normandy Blend (broccoli, cauliflower, and carrots) onto a baking sheet and roast for about 30 minutes, or until golden and soft. Toss with a little olive oil and salt and pepper if desired.
