Savory Tofu Crumbles for Snacking
These Savory 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
- 2 Tablespoons 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
- 3 Tablespoons sunflower seeds
- 3 Tablespoons pumpkin seeds shelled - pepitas
- 3 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 oven for a total of 30 -40 minutes, checking and stirring at intervals.
Initially set the 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 when it's mostly brown. Note: This will not brown as darkly as say ground burger would. 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.
Calories: 104kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Sodium: 543mg | Potassium: 152mg | Fiber: 1g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1.1mg