Description
Super flavorful Easy Tofu Ground Beef has a meaty texture and is perfect for meal prep!
Ingredients
Units
Scale
- 16 ounces Extra Firm Tofu (or Super Firm Tofu) (see Note 1)
- 1 cup Vegan Beef Broth or Veggie Broth (see Note 3)
- 1-2 Tablespoons Dark Soy Sauce, optional but highly recommended (see Note 4)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Teaspoon Dried Oregano
- 1/2 Teaspoon Ground Rosemary (see Note 6)
Instructions
- Make the Marinade: If you're using bouillon paste or cubes, mix hot water with the amount indicated by the packaging for 1 cup (we used a little over 1 teaspoon of Better Than Bouillon No Beef Broth Base). Add in the dark soy sauce and whisk (leave out the oil for now).
- Crumble the Tofu: If using extra firm tofu or super firm tofu (or pre-pressed tofu), use clean hands or a potato masher to crumble the tofu into a large bowl or container, aiming for small pieces rather than large ones, which allows for better flavor. Cover with the marinade and stir well to combine.
- Optional, Marinate: If you have a bit of time, marinate the tofu for 30-60 minutes (up to 12 hours) for better flavor in an airtight container in the fridge. If not, it will still turn out good.
- Cook: Heat a large skillet (nonstick is best) over medium heat. Add the crumbled tofu and broth (all of it) and spread out with a spoon. Allow to cook for about 5 minutes, then add the rest of the ingredients (oil and spices), stirring well to combine. Check the vegan tofu crumble often during the cooking process and stir occasionally. You're looking for a golden brown color and for most of the liquid to be evaporated. If you have faith in your pan, you can even let it cook a bit with no liquid to get a firmer texture, but my pan is pretty old so we didn't do this but still love the texture.
- Use or Store: Remove from heat and transfer to a container or the dish you're making with the tofu ground beef. Enjoy!
- Storage: Refrigerate in an airtight container for up to 5 days or place in a freezer-safe container or freezer-safe bag and store for up to 6 months.
Notes
- Note 1: This recipe is best with extra-firm tofu or super firm tofu, but it will work with firm tofu. If using firm tofu, we recommend a tofu press to get out extra water. You can also make your own tofu press with layers of paper towel or a clean kitchen towel, two small cutting boards or plates, and a heavy object. Pressing tofu takes about 30-60 minutes because it just has a little too much water but if you press it out, it will be fine!
- Note 2: You need some type of firmer tofu (soft tofu will likely not work) for this recipe (although I think it would also work with tempeh but maybe a longer marinade and cook time). Avoiding soy? There are several soy-free tofu options out in many grocery stores (my little town only has one grocery store that carries one brand but it's there!). We really like the fava bean tofu that comes in a hot pink package, but there's also pumpkin seed tofu, hemp tofu, or chickpea tofu that should all work. If they feel mushy to the touch, give them a bit of a press or try and squeeze the excess liquid out with a clean kitchen towel (it needs to get crumbled anyway).
- Note 3: To add to the meaty flavor of this tofu ground beef recipe, we used Better Than Bouillon No Beef Broth Base for the marinade. It’s delicious and beef-flavored but vegan. If you can’t get Better Than Bouillon No Beef Broth Base, you could try vegan beef flavored bouillon cubes or prepared vegan beef broth. Otherwise vegetable broth and a little extra soy sauce will work fine.
- Note 4: This is optional but HIGHLY recommended because it gives a lot of good flavor. You can find it at any Asian grocery stores or in the international section of many supermarkets. If you can't find dark soy sauce, other options include vegan Worcestershire sauce, vegan oyster sauce, or even steak sauce (many of them are accidentally vegan, so read the ingredients label). If not, you can use regular soy sauce for some extra umami. You could also try a small splash of liquid smoke.
- Note 5: We highly recommend not skipping this as it adds that necessary richness and mouthfeel, but it's only a bit of oil so it doesn't add too many calories to the overall dish. Avocado oil or any neutral vegetable oils you have on hand should also work. If you're using this in stir-fry or something else Asian-inspired, you could use sesame oil. If you really don't want to add oil, try a tablespoon of tomato paste or runny cashew butter.
- Note 6: Whole dried rosemary has texture Liz doesn't like and also we feel it would not disperse the flavor. If you only have whole rosemary, give it a quick blitz in the spice grinder or coffee grinder or you can skip it. Feel free to add any spices you like especially if you know what kind of recipe you're using this tofu ground beef for. Generally delicious additions include smoked paprika, onion powder, garlic powder, mushroom powder (for umami flavor), and black pepper. If you're making tofu taco meat, add some chili powder and cumin or taco seasoning!
- Prep Time: 5 Minutes
- Cook Time: 15 minutes
- Category: Meatless, Tofu
- Method: Stove top
- Cuisine: American, health