These savory Trail Mix Tofu Crumbles are perfect as a topping for avocado toast, potatoes or other vegetable dishes. Though they are for savory dishes, they have a pop of sweet/tart from the dried cranberries used. They are vegan, oil free, and plant-based.
Start by draining and pressing your 16 ounce block of extra firm tofu. I fought getting a tofu press for quite sometime thinking that it was just as easy to use the weighted plate method. Getting a tofu press cuts down the press time by almost an hour and is so easy to use!
While your tofu is pressing, you can assemble the other ingredients – except for the dried cranberries. You’ll want to add these only after you’ve almost cooked your tofu or they will overcook and taste bitter.
A few secret ingredients make this Trail Mix Tofu Crumble recipe unique and delicious.
Tahini paste gives adds a rich structure to the taste.
Soy sauce and nutritional yeast also add a savory dimension to the flavor. If you don’t yet know about nutritional yeast, this is different from brewer’s yeast and baking yeast. It gives a “cheesy” flavor to many vegan dishes. While these Trail Mix Tofu Crumbles do not taste cheesy, the nutritional yeast is necessary for full flavor.
When your tofu is fully pressed, carefully crumble by hand into a medium-sized mixing bowl along with the other ingredients.
Stir and toss together until the tofu is evenly coated.
Spread into a single layer on a cookie sheet that is covered with parchment paper or onto a silicone mat.
Cook at 375° for a total of 35-45 minutes. You will want to pull it out and stir it around at 15 minutes and again at 30 minutes.
It is at this point that you add your dried cranberries. Put back in the oven and cook for another 5-10 minutes, checking every couple of minutes so that it doesn’t dry out too much.
After it’s cooled, put into an airtight container and store in the refrigerator for up to a week. Honestly, ours never lasts quite that long:0
Our favorite way to enjoy Trail Mix Tofu Crumbles in on Avocado Toast.
Trail Mix Tofu Crumbles
These Trail Mix Tofu Crumbles are great as a topping on avocado toast, vegetable dishes, and as a filler in potato dishes. This recipe is oil-free, plant-based, and vegan.
- 1 16 ounce block tofu extra firm
- 1 Tablespoon tahini paste
- 2 Tablespoons vegetable broth
- 3 Tablespoons soy sauce low sodium
- 1 Tablespoon coconut palm sugar
- 3 Tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 Tablespoons sunflower seeds
- 2 Tablespoons pumpkin seeds shelled - pepitas
- 2 Tablespoons dried cranberries
Preheat oven to 375°.
Press and drain extra firm tofu.
While oven is heating and tofu is pressing, assemble all other ingredients -with the exception of the dried cranberries into a medium-sized mixing bowl.
Once tofu is thoroughly pressed, crumble into small pieces by hand directly into the mixing bowl with the other ingredients.
Toss until tofu is well coated.
Spread onto a silicone mat or parchment covered baking sheet and put in the the oven for a total of 30 -40 minutes, checking and stirring at intervals.
Initially set you timer for 15 minutes. Take tofu out to turn and stir. Make sure you move the pieces on the sides into the middle and the middle out to the side. Put back in for another 15 minutes.
At this point add the cranberries and continue to stir and turn. Put back in for 5-10 minutes, checking at stirring every 2 minutes to make sure tofu does not overcook and dry out.
You'll know it's done with it's mostly brown. Note: This will not brown as darkly as meat. If it does it means that you overcooked.
Cool tofu and put into an airtight container. You can refrigerate for up to 5-7 days. If it dries out while being stored, revive with a little vegetable broth.