These Tofu Taco Crumbles get their flavor from a pre-packaged taco seasoning as well as other seasonings, and tahini paste. They are a perfect accompaniment to sprinkle on vegetable dishes needing a little bit of Mexican flavor.
116 ounce blockextra firm tofuget non GMO/organic if possible
1Tablespoonsoy saucelow sodium
1/2 teaspoonsmoked paprika
1/4 teaspoonground black pepper
Preheat oven to 375° fahrenheit.
Press and drain tofu, pouring off liquid as necessary until no more liquid drains off. If you have a tofu press this should go quickly - about 10-15 minutes. If you need to use the weight method then put between plates and put weight on top. This will take longer - up to an hour.
While tofu is pressing, stir together all other ingredients into a medium size mixing bowl.
After tofu is thoroughly pressed and drained, crumble into bowl with other ingredients and toss to fully incorporate.
Spread mixture evenly onto a sheet pan covered with parchment paper or a silicone mat.
Cook in a 375° oven for a total of 30-40 minutes. You will need to check and stir at the 15 minute point and at the 30 minute point. When stirring, move the tofu from the outer edges into the middle and the middle tofu to the outer edges. After that, check and stir every 2 minutes as it over-browns and dries out quickly.
If you don't use right away then put into an airtight container and refrigerate for up to a week. Pay attention the expiration date on the tofu and if it expires during that week then don't keep beyond that. Add a little vegetable broth if it gets too dry.