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Grab a box grater and 20 minutes – that’s really all it takes to turn a block of tofu into a savory, meaty crumble you’ll want to put on everything. This tofu ground beef (aka hamburger tofu!) is shredded, seared until golden, and simmered in a rich umami sauce until it’s genuinely hard to tell it’s not the real thing.
Love a good tofu recipe? You need to try our pan fried tofu as well as our Tofu Stir Fry and our Crispy Sesame Tofu.
Why you’ll love this easy tofu ground beef recipe
Tofu ground meat has become one of those recipes I make almost weekly – well, maybe not weekly, but close. It started as a way to stretch our grocery budget on taco nights and turned into the thing I reach for anytime a recipe calls for ground beef. Once you’ve got a batch going, it’s genuinely hard to go back.
This has EASILY become my favorite way to cook tofu!
Why You’ll Love This
- So versatile – use it anywhere you’d use ground beef: tacos, pasta sauce, chili, stuffed peppers, you name it.
- High protein – a solid answer if you’re worried a meatless dinner won’t be filling enough.
- Just 8 ingredients – all pantry staples, no specialty grocery run required.
- Ready in 20 minutes – genuinely simple to throw together on a weeknight.
- Freezer-friendly – great for meal prep! Make a double batch and always have a shortcut dinner on hand.
Tofu Ground Beef Ingredients
The simple ingredients for this vegan ground beef substitute are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
A quick note before you shop: super firm tofu skips the pressing step entirely, so it’s worth seeking out if your store carries it.
- Extra-firm tofu (15 oz) – the base of the “meat.” Super firm tofu works great too and needs no pressing. We’re going to shred/ crumble the tofu into tofu crumbles to get that ground meat look and texture.
- Olive oil, divided – used both to sear the tofu and to build the sauce.
- Vegetarian beef bouillon – the biggest flavor driver here; this is what gives it that savory, beefy depth.
- Soy sauce – for salt and umami. Swap in tamari if you need this gluten-free. Regular soy sauce works great but if you can find it, dark soy sauce is even better!
- Water – thins the sauce so it coats the tofu evenly.
- Garlic powder – for savory background flavor.
- Onion powder – rounds out the seasoning alongside the garlic powder.
- Tomato paste – adds color, tang, and a little body to the sauce.
- Liquid smoke (optional) – a small addition that makes a big difference if you want extra smoky depth.
How to Make Tofu Ground “Beef”
Just a reminder that you can find the FULL written vegan ground beef recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Shred the tofu into small pieces. If you’re not using super firm tofu, be sure to press it first. Either with a tofu press or by wrapping it in a paper towel and weighing it down. Using the large holes of a box grater, shred the block of tofu into fine, meaty-looking crumbles.
- Whisk the sauce. While the shredded tofu cooks, whisk together the remaining olive oil, bouillon, soy sauce, water, garlic powder, onion powder, and tomato paste.
- Sear until golden. Cook the crumbled tofu in a bit of oil in a large skillet over medium-high heat for about 10 minutes, stirring occasionally, until golden brown and most of the moisture has cooked off.
- Simmer it together. Pour the sauce over the golden tofu and cook for 2 more minutes, until everything’s coated and glossy. The full recipe is down below!
Recipe Tips
- Use super firm tofu if you can find it – extra firm tofu works well but super firm skips pressing entirely, is higher in protein, and gives the best texture.
- Don’t rush the sear – letting the tofu really turn golden before adding the sauce is what gives it that meaty texture instead of mushy.
- Add the liquid smoke if you have it – it’s optional, but it takes this from good to genuinely convincing.
Ways to use it
One of my favorite things about this recipe is just how much it can do. Once you’ve got a batch made, treat it like traditional ground beef in pretty much anything – here’s where it shines:
- Tacos and burrito bowls – pile tofu taco meat on with your favorite toppings for a taco night that doesn’t skimp on protein.
- Lettuce wraps – spoon it into crisp butter lettuce leaves with a drizzle of sauce for a light, low-carb dinner.
- Vegan chili – stir it into a pot of chili in place of ground beef; it holds up beautifully to a long simmer.
- Shepherd’s pie – layer it under mashed potatoes for a cozy, meatless spin on the classic.
- Pasta night – toss it into marinara for an easy weeknight bolognese.
- Nachos and baked potatoes – pile it on top for a quick, protein-packed addition.
Frequently Asked Questions
You can, but you’ll want to press it first. Firm tofu holds more water than extra firm, and that extra moisture will keep it from browning properly in the skillet. Wrap it in a towel with something heavy on top for about 15-20 minutes before shredding.
Yes! Let it cool completely, then transfer to a freezer-safe container or bag. It’ll keep for up to 3 months. Thaw it in the fridge overnight before reheating.
Stored in an airtight container, it’ll keep for 4-5 days – great for meal prepping ahead of a busy week.
Tofu Ground “Beef”
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
