Tasty Tofu Crumbles with Asian-Fusion Flavors

You won’t believe how tasty these Asian Flavored Tofu Crumbles are! The flavor is very loosely borrowed from the flavor profile of that savory-sweet tasty Korean BBQ sauce you might remember from times gone by. Serve in a lettuce roll, wrap, as a topping for vegetables or soup. Or just eat with a spoon as a snack – they are that good!

I have become pretty addicted to my tofu crumbles recipes. They are powerfully flavored little nubs of tofu goodness that work as a topping or a snack.

The reasons your are going to love these Asian-flavored tofu crumbles:

• Unique flavor – they taste a little bit like the flavores of Korean barbeque sauce:
  • tangy
  • sweet
  • a little spicey
  • savory
• Easy to pack and transport for a quick pick-me-up
• Great spinkled on almost everything – soup, salad, veggies, or used in a wrap.

Try my other tasty tofu crumbles recipes:

• Sausage Tofu Crumbles
• Savory Tofu Crumbles with seeds and cranberries
• Taco Tofu Crumbles
• Tofu Bacon Bits
• BBQ Flavored Tofu Crumbles

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Ingredients needed to make these tofu crumbles:

I know it seems like a lot! Trust me – it will be worth it:)

• tofu, extra firm – 14 ounces
• onion, chopped
• soy sauce – I use low sodium
• maple syrup
• ketchup
• tahini
• ginger paste
• sesame oil
• nutriional yeast
• coconut sugar
• garlic powder
• red pepper flakes

How to make these Korean BBQ inspired tofu recipe

Step 1: Press the tofu

Why do we have to press the tofu? It gets the liquid out and gives the tofu a better, less mushy texture.

You can do it the way I used to do it – between two plates with heavy books stacked on top…

Or you can invest a few dollars in a tofu press. Try it once and you’ll be wondering why you hesitated to buy a real tofu press in the first place! My current favorite tofu press is by Tofu Bud and can be purchased on Amazon.

Step 2: Mix together the sauces and seasonings

While the tofu is pressing, you can get the sauces and seasonings together.

Chop the onion fairly small. Once the tofu crumbles are fully cooked, you don’t want big chunks of cooked onion – just a hint.

In a large bowl, mash and stir together all of the ingredients except for the tofu (which should still be draining).

Step 3: Crumble the tofu

Once you have pressed and drained the tofu, crumble it into little pieces into the bowl with the sauce and onions.

It’s really best to hand crumble the tofu to get the right size and shape. You don’t want to cut it because it will not look as natural.

Mix the crumbled tofu together with everything else. Make sure that the small pieces of tofu are well coated.

Step 4: Bake the tofu

Start by spreading the coated tofu onto a parchment-covered baking sheet. Notice that the pieces are all kind of gummed together. Don’t worry, as the tofu bakes, the small pieces will dry up and separate.

Put the sheet of unbaked tofu into a 375° oven.

You will be cooking it for a total of one hour but removing it from the oven every 15 minutes to stir and turn.

I like to take a pancake-turner and turn the pieces over. I also like to bring the cooked pieces at the edge to the middle and the less cooked pieces from the middle to the edges.

After an hour your tofu will look more like this.

Serving suggestions

This is always my favorite part! The tofu crumbles should keep in your refrigerator tightly covered for at least five days. Don’t keep them beyond the expiration date that was printed on the tofu carton.

I like to make tasty healthy lettuce wraps using the tofu crumbles as the main ingredient and adding other shredded vegetables on top.

Mix in with roasted potatoes or other vegetables. Sprinkle on salad or soup.

I also like to use tofu crumbles as a component in a Buddha bowl.

Or just pick them up with your fingers and snack. I’m not judging!

The printable recipe card for Asian- Fusion Tofu Crumbles