Basic Tofu Crumbles

By SmartyPlants | December 16, 2020
About 2 cups
These Crumbles are the bomb! I was shocked the first time I made them. They have a great crispy, yet chewy texture, and are amazing in Sloppy Joes, Bolognese Sauce, and so many other things!


1 14 oz. block extra firm tofu
1 tablespoon tamari
2 tablespoons coconut aminos
1 tablespoon tahini
1 teaspoon smoked paprika
1 1/2 teaspoons granulated garlic
1/2 teaspoon sea salt
10 turns freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, for a little heat
1 cup yellow onion, diced
3 tablespoons nutritional yeast


  1. Preheat your oven to 375° F, and line a baking sheet with parchment paper or a silicone baking mat.

  2. ​​First, let’s press the tofu. If you don’t have a tofu press, you can easily do it yourself. Rinse the tofu, wrap it in a clean dish cloth, and place it on a large plate. Place a cutting board on top of it, stacked with a couple of cookbooks or a heavy pot. Let this sit for about 20 minutes so the water can drain from the tofu. Remove the tofu from the plate, and pat it dry with a clean dish cloth.

  3. In a large bowl, mix together the tamari, coconut aminos, tahini, smoked paprika, granulated garlic, salt, pepper, and crushed red pepper, if using.

  4. Crumble the tofu into small pieces with your fingers, and add it into the large bowl with the spices. Add the onions and the nutritional yeast and mix well.

  5. Spread the tofu mixture evenly onto your baking sheet. Bake for 20 minutes, and then stir your Crumbles, and put them back into the oven for another 15 -20 minutes. You want them nicely browned, crispy, but still a bit chewy. Keep an eye on them so the littlest bits don't burn!

Recipe Notes

You can make our Basic Crumbles, let them cool, and freeze them to use later.

This recipe was adapted from a recipe by Clean Food Dirty Girl. They were the first to introduce us to the beauty of tofu that is crumbled and baked!

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