Tofu Ground "Beef"
Shredded tofu gets seared until golden, then simmered in a savory, umami-packed sauce until it's genuinely convincing as ground beef. It comes together in about 20 minutes with pantry staples, and it's endlessly versatile - tacos, pasta, chili, you name it.
Servings: 4 servings
Ingredients
- 15 oz extra firm tofu pressed (Super firm tofu also works great!)
- 1 ½ tablespoons olive oil divided
- 1 teaspoon vegetarian beef bouillon*
- 2 tablespoons soy sauce
- ⅓ cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons tomato paste
- Optional: dash of liquid smoke
Instructions
- Using the large side of a box grater, shred the block of tofu. Some large chunks will fall off, so I take those and very gently push them through the grater.
- In a large non-stick skillet, heat ½ tablespoon of olive oil. Once hot, add in the shredded tofu and cook, stirring every couple of minutes, for about 10 minutes or until the tofu turns a golden brown color and most of the moisture has cooked out.
- Meanwhile, make the sauce by whisking together ½ tablespoon of olive oil, bouillon, soy sauce, water, garlic powder, onion powder, and tomato paste. Once the tofu has turned golden, add the sauce, stir, and cook for 2 more minutes.
- Use the tofu "meat" in place of beef in your favorite recipes!
Notes
Spices - if you're wanting to use this for nachos or tacos, you could replace the onion and garlic powder with taco seasoning.
Servings - If this is the main part of the dish, I'd say that this is closer to 2 servings.
Storage - Store in an airtight container in the fridge for 4-5 days, or freeze for up to 3 months.
Nutrition
Calories: 125kcal | Carbohydrates: 5g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 844mg | Potassium: 278mg | Fiber: 1g | Sugar: 2g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
