BBQ Flavored Tofu Crumbles

bbq tofu crumbles in a glass bowl with red checked napkin

Course: Snack, toppings

Cuisine: American

Keyword: tofu crumbles, vegan BBQ

Prep Time: 40

Cook Time: 1

taking out from the oven and stirring: 15

Total Time: 1 55

Servings:

Calories: 77kcal

Author: Cindy Rainey

These tofu crumbles have all the flavorings of an American Barbecue. They are tasty tiny nuggets bursting with flavor! Sprinkle them on salad, veggie bowls, or wraps. Sprinkle on baked potatoes or vegetable dishes. These BBQ flavored tofu crumbles will be a new family favorite.

Print Recipe

Equipment

oven
sheet pan with silicone mat or parchment paper
tofu press

Ingredients

14 ounces tofu extra firm
1 cup shallot chopped
2 Tablespooons red wine vinegar
2 Tablespoons Maple Syrup
3 Tablespoons ketchup
1 Tablespoon tahini
1 Tablespoon worcestershire sauce vegan
½ Tablespoon yellow mustard
1 teaspoon hot sauce
2 Tablespoons nutritional yeast
2 teaspoons coconut sugar
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

Instructions

Preheat the oven to 375° and prepare a sheet pan or cookie sheet with a silicone mat or parchment paper.
Press and drain the tofu. Discard the liquid.
While the tofu is being pressed, chop the onion and set it aside.
Measure out all of the other ingredients in a med/large bowl and mix well: the red wine vinegar, maple syrup, ketchup, tahini, worcestershire sauce, yellow mustard, hot sauce, nutritional yeast, coconut sugar, garlic and onion powders, smoked paprika, salt and pepper.
With your fingers, crumble the pressed and drained tofu into small pieces (similar in size to when one would cook ground meat).
Add the crumbled tofu and chopped shallots to the bowl. Stir to combine, making sure to scrape the bottom of the bowl so that the tofu is well coated with all of the seasonings and sauce mixture.
Turn the tofu mixture into the pan on top of the parchment paper. Spread evenly and place into a 375° oven. (It will cook for one hour total in the oven but you will need to set the timer pull it out and stir it around every 15 minutes.)
After 15 minutes, remove from the oven and stir and turn with a spatula, breaking up the tofu. Try to pull the dry crispier edges to the center and the wet center pieces to the edges.
Continue this for three more times every 15 minutes for a total of one hour cooking time (about 1 hour 15 minutes total by the time you pull it out and stir 3 times.) By now, most of the tofu pieces should be mostly dry and slightly chewy.
Place in an airtight container and refrigerate. As long as your tofu doesn't exceed the expiration date, you should be able to keep it for up to a week.

Notes

The 30 minute time to press the tofu is just an estimate and will vary depending on the type of tofu press you use. I used the Tofo Bud and it was ready to drain in 30 minutes.

The 30 minutes pressing time is included in the prep time at the top.

I set the servings for10 which will give you 1/4 cup servings. If you use less or more, adjust the nutrition information accordingly.

I used shallots in this recipe. You can use the onion of your choice. I've also used yellow onion and it turned out quite well. I just happen to love shallots!

I set two timers - one to go off every 15 minutes and then I also set a timer for one hour so that I don't loose track of how many times I've pulled it out of the oven and turned/stirred the tofu. It will be an hour in the oven, but pulling it out ever 15 minutes to stir and flip the tofu will add another 10-15 minutes to the total cooking time.

Nutrition