While there are plenty of meat substitutes out there, this Tofu Ground Beef Recipe may be your new favorite. It's easy to make, budget-friendly, and made with wholesome plant-based ingredients.
At this point, I am convinced there is pretty much nothing that tofu can't do. From egg scramble to ricotta cheese, to vegan mayo, tofu is one of my favorite ingredients to cook with!
In this recipe, it gets coated in a smoky marinade and then baked until golden perfection. You can use it for tacos or burritos, add it on top of salads, or toss it with pasta sauce for an easy meal during a busy week.
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Ingredients You'll Need
Get all the details on these simple ingredients in the recipe card found at the bottom of the post.
- Tofu block: For the best version of this tofu ground beef recipe, use firm or extra firm tofu. Other types of tofu won't work as well.
- Spices: I use smoked paprika, garlic powder, oregano, cumin, and black pepper, but you can use any of your favorite spices like chili powder, garlic powder, etc.
- Oil: You can use any neutral-flavored oil such as canola oil or sunflower seed oil. You can also use olive oil.
- Nutritional yeast: While you can't taste it that much, it helps to build layers of flavor, and that makes tofu taste like the real thing.
- Soy sauce: It gives the tofu a savory and umami flavor. If you can't eat soy products, use tamari.
How to Make This Tofu Ground Beef Recipe
- Place a baking sheet in the oven and pre-heat the oven to 400ºF (200ºC). To a large bowl, add the oil, spices, nutritional yeast, and soy sauce. Mix until everything forms a paste.
2. Crumble the tofu into small pieces and add them to the bowl. Mix until every piece is well coated with the paste. It's easier to use your hands.
3. Once the oven is hot, take the baking sheet out and brush it with a thin layer of oil. Add the tofu crumbles and spread them out evenly.
4. Bake for 17-20 minutes, stirring halfway through, until crispy and golden brown.
Top Tips
- Press the tofu. To achieve a meaty texture you need to get rid of as much moisture as possible. If you don't have a tofu press, wrap tofu in a paper towel or a clean kitchen towel and place a heavy object on top (I like to use my Dutch oven). Press it for at least 1 hour and up to 3 hours.
- Pre-heat the baking sheet in the oven. This creates a non-stick layer and after brushing it with oil, you can be sure that nothing will stick.
- Don't use parchment paper. You need the tofu to be in contact with the hot baking sheet to caramelize and crisp up.
- Keep an eye on the tofu towards the end. Baking time can vary depending on what kind of tofu you're using, how long you pressed it for, how powerful is your oven, etc.
- Don't overcrowd the pan. Give the tofu crumbles enough space to crisp up, otherwise, they'll steam.
Frequently Asked Questions
I don't think you can omit the oil without affecting the taste and the texture. I've tried making this tofu ground beef recipe with half of the amount of oil and it turned out dry and not as flavorful.
Yes. While the texture can change a little bit, I still think you can freeze this recipe. Let leftovers cool to room temperature then store in an airtight container in the freezer for 2-3 months. Let thaw overnight in the fridge before reheating.
You can, but expect different results. The tofu will most likely be softer and not as crispy.
To cook it on the stovetop, heat a large frying pan over medium heat. Once hot, add 2 tablespoons of vegetable oil and let it heat as well. Add the tofu mixture and pan fry for 10-15 minutes, stirring occasionally, until golden brown.
I haven't tried it, but I think it will work. Preheat the air fryer to 350ºF (180ºC). Add a piece of parchment paper to the basket to avoid any crumbles falling to the bottom. Place the tofu in the air fryer basket and cook for 10-12 minutes, flipping halfway through, until golden brown.
Serving
This tofu ground beef recipe is super versatile and can be used in so many dishes.
If you want something simple, try sprinkling it over cooked jasmine rice and serving it alongside a delicious sauce.
It's also perfect for a plant-based bolognese. Simply stir it into marinara sauce and serve over spaghetti.
Other ways you can serve it are with tacos, vegan chili, or over vegan mac and cheese.
Storage
Let tofu crumbles cool to room temperature then transfer to an airtight container. Save in the fridge for up to 1 week.
More Tofu Recipes
- Air Fryer Buffalo Tofu
- Air Fryer Tofu Nuggets
- Baked BBQ Tofu
- Salt and Pepper Air Fryer Tofu
- Crispy Tofu Bites
- Vegan Fried Rice with Tofu
- Tofu Ricotta
- Tofu Pasta
And check out my 50 Best Tofu Recipes for more ideas on how to cook tofu!
Recipe
Tofu Ground Beef Recipe
Ingredients
- 14 oz (400g) block extra firm tofu, pressed
- 4 tablespoon olive oil or another cooking oil of choice
- 1 tablespoon soy sauce (or tamari if GF)
- 2 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Freshly ground black pepper to taste
Instructions
- Place a baking sheet in the oven and pre-heat the oven to 400ºF (200ºC).
- Add the oil, smoked paprika, oregano, cumin, garlic powder, nutritional yeast, soy sauce, and black pepper to a bowl. Mix until it forms a paste.
- Using your hands, crumble the tofu into medium-small pieces. Add the tofu crumbles to the bowl and mix until it's well coated with the paste. It's easier to use your hands.
- When the oven has pre-heated, take the baking sheet out and carefully brush it with a thin layer of oil using a pastry brush. Add the tofu crumbles and spread them out evenly. Bake for 10 minutes.
- After 10 minutes, stir the tofu and bake for 7-10 more minutes. This time, make sure to check on the tofu towards the end as baking time can vary. You know it's ready when it's crispy and golden brown.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Suggested Equipment/Tools
Notes
- Press the tofu. To achieve a meaty texture you need to get rid of as much moisture as possible. If you don't have a tofu press, wrap tofu in a paper towel or a clean kitchen towel. Place a heavy object on top (I like to use my Dutch oven). Press it for at least 1 hour and up to 3 hours.
- Pre-heat the baking sheet in the oven. This creates a non-stick layer and after brushing it with oil, you can be sure that nothing will stick.
- Don't use parchment paper. You need the tofu to be in contact with the hot baking sheet to caramelize and crisp up.
- Keep an eye on the tofu towards the end. Baking time can vary depending on what kind of tofu you're using, how long you pressed it for, how powerful is your oven, etc.
- Don't overcrowd the pan. Give the tofu crumbles enough space to crisp up, otherwise, they'll steam instead.
Nutrition
Post photography by: Petranka Atanasova.
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