Tofu Beef Crumbles

These Tofu Beef Crumbles are actually insanely good. I made them to use in my Creamy Lasagna Soup and they really mimic the texture of cooked ground beef. They taste great in my lasagna soup. Also great in  tacos, taco salads, in a layered dip, in pasta sauces or soups or anywhere else you can think of! A block of tofu doesn't really go too far once you make this. I easily ate half a batch (1/2 block tofu) on my salad. So go ahead and double or triple the batch so you have lots. Serving size depends how you are going to use it! 

How to use tofu beef?

• Soup or chili
• Nachos or pizza.
• Tacos, Burritos, Quesadillas
• On a salad, it could be a taco salad or just a generic green salad, it will be good. 
• In a layered dip
• I want to try it in a samosa filling!

Ingredients:

• 1 block firm tofu (no need to press it, liquid will evaporate in the oven)
• 2 tbsp EVOO (extra virgin olive oil)
• 2 tbsp soy sauce
• 2 tbsp nooch (nutritional yeast)
• 1.5 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Method:

1. Preheat oven to 400 F
2. Add all of the ingredients to a bowl, and use your hands to break up the tofu and combine everything. You can see in my image I left some bigger pieces and some smaller pieces. The smaller ones will be chewier than the big pieces. 
3. Place tofu mixture on a parchment lined baking sheet and into the oven
4. Cook 25-30 minutes. (Mine took 25) Stirring at 10 min, 20 min and check every 5 minutes after that. The texture will get crunchier the longer it cooks. At 25 minutes mine still had a bit of a chewy texture that I enjoyed.