Description
A hearty, savory crumble that mimics ground beef using tofu, miso, and bold seasonings. Perfect for tacos, bowls, or pasta sauces, this vegan dish delivers rich umami and a satisfying texture.
Ingredients
Scale
- 1 (16-oz) block extra firm tofu, pressed and cubed
- 3 tbsp extra virgin olive oil
- 1 tbsp vegan Worcestershire sauce
- 2 tbsp red miso paste
- 1 tbsp tomato paste
- 1/2 tbsp mushroom powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dark chili powder
- 1/2 tsp beet powder (optional, for color)
- 1/4 tsp ground black pepper
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1/2 cup vegetable broth
Instructions
- Press the tofu for at least 15 minutes to remove excess water, then cut into 1/2-inch cubes.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add the tofu cubes and sauté until golden on all sides, about 5 minutes.
- Stir in the remaining 1 tbsp olive oil, tomato paste, miso paste, Worcestershire sauce, mushroom powder, onion powder, garlic powder, paprika, dark chili powder, and black pepper.
- Cook, stirring frequently, for 2 minutes to bloom the spices.
- Add soy sauce, smoked paprika, and vegetable broth, then reduce heat to medium.
- Simmer the mixture for 8-10 minutes, allowing the liquid to absorb and the tofu to crisp slightly.
- Taste and adjust seasoning if needed, then serve immediately over rice, tacos, or pasta.
Notes
For extra depth, add a splash of liquid smoke or a pinch of liquid aminos. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: vegan, plant-based, meat substitute, umami, quick dinner