I have seen several recipes where people have crumbled (large crumbles) tofu, added seasoning and baked it. Then used those dried out flavored crumbles to make tacos, top salads, etc. I made these and added them to a Southwest Vegetable Soup last weekend. Oh my gosh, they were delicious on their own and made the soup seem "meaty". I didn't take a picture but will when I made them again and add them here. You can change the flavor profile and find all kinds of uses for these.
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4-1/2 teaspoon cayenne (depending on how much heat you want)
- 1 block (14 ounce) extra-firm tofu, drained (no need to press)
Mix the soy sauce and everything else, except for the tofu in a large bowl. It will be like a dark brown paste.
Crumble the tofu into the bowl of paste. Mix well until tofu is totally coated with the paste.
Spread the tofu in a single layer on baking sheet.
Bake for 30-35 minutes, but be sure and toss the tofu after 20 minutes. Towards the end of the cooking time keep an eye on it so it doesn't burn. The smaller pieces will get darker and crispier than the larger pieces. This is okay.
Remove crumbles from oven and use for whatever dish you are making.
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