Ground Tofu

1. Drain the tofu and press it for at least 20 minutes between clean towels under a weighted plate to expel as much water as possible, since dry tofu browns and absorbs flavor far better.
2. Crumble the pressed tofu by hand into a bowl, breaking it into small uneven pieces roughly the size of cooked ground meat so it develops a varied, satisfying texture.
3. In a small bowl whisk together the tamari, yeast extract, beet juice, powdered shiitake, onion powder, garlic powder and smoked paprika until the yeast extract fully dissolves into a smooth, savory paste.
4. Heat the canola oil in a large nonstick skillet over medium-high heat, then add the crumbled tofu in an even layer and let it cook undisturbed for 3 to 4 minutes so the underside begins to brown.
5. Stir and continue frying for 8 to 10 minutes, spreading the tofu out each time, until much of the moisture has evaporated and the crumbles turn golden and slightly crisp at the edges.
6. Pour the seasoning mixture over the tofu and toss continuously for 2 to 3 minutes until every crumble is evenly coated and the liquid has cooked away, leaving a meaty, reddish-brown crumble.
7. Taste and adjust with black pepper and a little more tamari if needed, then use immediately in tacos, pasta sauce or stir-fries, or cool and refrigerate for up to four days.

You'll use: Frying pan / skillet · Whisk