These tofu crumbles are made with just three simple ingredients—and they’re incredibly versatile! Perfect for adding a protein boost and satisfying texture to any dish where you’d traditionally use mince, such as Mexican Chilli con Carne, Italian Spaghetti Bolognese and English Cottage Pie!
While plant-based mince is now widely available in UK supermarkets (which is fantastic!), I still love making my own from scratch with tofu. It’s affordable, customizable, and easy on digestion. You can tweak the flavour and texture to your liking – make it soft or chewy, however you prefer! Plus, if processed options sometimes leave you feeling bloated, you may find this home-made version gentler on your system. Personally, I always feel great after eating it!
Making these tofu crumbles is so easy:
You simply crumble the tofu…
… mix in a bit of soy sauce and olive oil…
…spread on a baking sheet…
…. then bake until perfectly chewy.
THE GOOD STUFF
✨ Tofu is made from soybeans, providing a complete protein source with all nine essential amino acids. It’s also rich in healthy fats, fibre, and essential nutrients like iron, calcium, magnesium, and B vitamins to support muscle, heart, and bone health. Tofu also contains isoflavones, beneficial compounds with antioxidant and anti-inflammatory properties that also promote hormonal balance.
TOP TIPS & FAQs
What type of tofu works best?
For the best texture, use extra firm or super firm tofu. In the UK, Tofoo is the most common brand of extra firm tofu, and widely available in the supermarkets. In the USA, look for super firm tofu as American extra firm can sometimes be softer.
Gluten free options
To make this recipe gluten-free, simply swap soy sauce for tamari.
RECIPE CARD
Tofu Crumbles
Ingredients
- 280 g / 10 oz extra firm tofu* (or super firm tofu if in the US)
- 1 TBSP low sodium soy sauce
- 1 TBSP extra virgin olive oil
Instructions
- Preheat the oven to 180 C (160 C fan) / 350 F.
- Line a large baking sheet with non-stick baking paper.
- Using your fingers, crumble the tofu into a bowl. (I like to keep some larger chunks for added texture)
- Sprinkle in the soy sauce and mix through to coat evenly. Repeat with the olive oil.
- Spread the tofu crumbles in a single layer on the baking sheet, and bake for 20 minutes, stirring half way through. The crumbles are ready when they’re lightly browned and have a chewy texture. Adjust the baking time based on your desired level of chewiness – the longer they bake, the chewier they get!
Notes
Nutrition breakdown
N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.
If you make these tofu crumbles, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I’d love to see them! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love,
