Ground Tofu
Extra-firm tofu, wheat-free low-sodium tamari and yeast extract come together in this vegan — 70 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and whisk. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Gluten Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Tips & common questions
How long does Ground Tofu take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Ground Tofu vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Ground Tofu is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Hakka yong tau foo with noodles.jpg by Jpatokal, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.