Preheat the oven to 375° F and line a baking sheet with parchment paper or a silicone baking mat.
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.
To a large bowl, add the tomato paste, tahini, tamari, Worcestershire sauce, coconut aminos, cumin, chili powder, granulated onion, granulated garlic, smoked paprika, hot sauce, salt, and pepper, and whisk until well mixed.
Using your fingers, crumble the tofu up, and place the crumbles into the mixing bowl with the spice mixture, and stir well until it's coated. Add the diced onion and the nutritional yeast and mix well again.
Spread the tofu crumbles out on your lined baking sheet, breaking up any large pieces of tofu with your spoon. Bake for 20 minutes, then give them a stir, and bake for an additional 20-25 minutes until they are nicely browned with a chewy bite. Don’t over cook them because your onions will burn and everything will dry out.
Use these in tacos, burrito bowls and nachos!
This recipe was inspired by a recipe from Clean Food Dirty Girl.