2packagesfirm tofu, drained and pressed (instructions below)(14 oz. / 397 g each)
¼cupsoy sauce(60 ml)
2tablespoonsapple cider vinegar
2tablespoonstahini
1tablespoonvegan Worcestershire sauce
2teaspoonssmoked paprika powder
2teaspoonscumin powder
1teaspoonchipotle chili powder
1teaspoongarlic powder
1teaspoononion powder
1teaspoondried oregano
1teaspoondried thyme
1teaspoonblack pepper(about 40 turns)
½teaspoonsalt
½teaspoonallspice powder
2cupsred onion, diced(260 g)
⅓cupnutritional yeast(30 g)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Remove the blocks of tofu from the packages and rinse with water. Place on a plate and set a cutting board on top of it, then place something heavy on top, like a few cookbooks or a heavy skillet. Set aside for 10–15 minutes while the liquid is pressed out of the tofu.
In a large mixing bowl, add the soy sauce, apple cider vinegar, tahini, Worcestershire sauce, smoked paprika powder, cumin powder, chipotle chili powder, garlic powder, onion powder, oregano, thyme, black pepper, salt, and allspice. Whisk until everything is combined.
Crumble the tofu into pieces and place into the mixing bowl, along with the diced onion. Stir until everything is well coated with the soy sauce mixture.
Add the nutritional yeast and stir again, continuing to break down the size of the tofu crumbles.
Evenly spread the mixture onto your baking sheet. Bake for 25 minutes and then take out of the oven, flip the crumbles over and bake for an additional 20 minutes.
Enjoy these tasty crumbles in tacos, burritos, casseroles, on pizza, or wherever you want!