Tofu Crumbles
These tofu crumbles are perfect for adding a protein boost and satisfying texture to any dish where you’d traditionally use mince, such as Mexican Chilli, Italian Spaghetti Bolognese and English Cottage Pie!
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
* I use Tofoo
Storage Tips: Store the crumbles in an airtight container in the fridge for up to two days, or freeze for longer storage.