Tofu Crumbles Recipe

Tofu crumbles cooked in a white saucepan with a wooden spoon.

5 from 1 vote

9-ingredient tofu crumbles come together in just 20 minutes and are a versatile plant-based protein. With stovetop, oven, and air-fryer methods, these crumbles are perfect for lettuce wraps, stir-fries, noodle bowls, dumplings, or served over rice.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 238kcal

Author: Nisha Melvani

Equipment

Large saucepan or a baking sheet, or an air-fryer

Ingredients

For the sauce:

⅓ cup low-sodium soy sauce or tamari
3 tablespoons rice vinegar or lime juice
1 tablespoon sriracha
1 tablespoon sesame oil optional
2 ½ teaspoons maple syrup or date syrup or agave
1 ½ teaspoons chili garlic sauce or harissa or hot sauce, plus more to taste

Other ingredients:

14 to 16 ounces super-firm tofu or extra-firm or firm tofu, pressed, crumbled into ground-meat-size pieces (see notes)
1 tablespoon cornstarch or arrowroot
5 large cloves garlic minced (optional)
¾ cup chopped scallions green and white parts

Instructions

For the Sauce: In a medium bowl, mix the soy sauce, rice vinegar, sriracha, sesame oil (if using), maple syrup, and chili garlic sauce. Set aside.
For the tofu: Toss the tofu crumbles in the cornstarch or arrowroot to coat them evenly.
Cook Tofu (Stovetop Method):
For oil-free:
Use a large nonstick pan or a well-seasoned cast-iron skillet to prevent sticking. Preheat the pan over medium heat until hot. Add a splash of liquid—vegetable broth, soy sauce, or water. Add the crumbled tofu and spread it out evenly. Cook uncovered, stirring occasionally, until the liquid evaporates and the tofu firms up, about 8 to 10 minutes. For extra flavor, keep deglazing with small splashes of soy sauce, broth, or vinegar as it cooks. Move the tofu to the side of the skillet.
Using oil:
Heat a drizzle of oil in a large skillet over medium heat. Add the tofu and cook for about 7 minutes, or until dark golden brown, stirring frequently. Add a splash of liquid—vegetable broth or soy sauce to deglaze the pan as it cooks. Move the tofu to the side of the skillet.
Cook the aromatics: Add the garlic (if using) and scallions to the saucepan. (Add oil or broth as needed.) Cook for 1 minute.
Add the sauce and mix to combine it with the tofu. Cook until warmed through, stirring frequently.
Oven Method:
Cook the tofu: Optional: Drizzle with oil and toss the cornstarch-coated tofu crumbles for crispier results.
Spread the coated tofu crumbles in a single layer on a large parchment-lined sheet and bake at 400°F (200°C) for approximately 20 minutes, or until golden brown, tossing the tofu halfway through. (Don’t overcrowd the baking sheet—this helps the tofu crisp evenly.)
Heat the Sauce: Add the garlic (if using) and scallions to the saucepan over medium-low heat. (Add oil or broth as needed.) Cook for 1 minute. Add the sauce ingredients, then add the tofu and cook until warmed through, stirring frequently.
Air-Fryer Method:
Cook the tofu: Optional: Drizzle with oil and toss the cornstarch-coated tofu crumbles for crispier results.
Transfer the coated tofu crumbles to the basket of an air fryer. Air fry at 375°F (190°C) for approximately 15 minutes, or until golden brown, shaking the basket halfway. (Don’t overcrowd the basket—this helps the tofu crisp evenly.)
Heat the Sauce: Add the garlic (if using) and scallions to the saucepan over medium-low heat. (Add oil or broth as needed.) Cook for 1 minute. Add the sauce ingredients, then add the tofu and cook until warmed through, stirring frequently.

Notes

Tofu: Super-firm tofu comes pre-pressed and packs the most protein. Extra-firm needs a quick press between paper towels to remove moisture, while firm tofu should be pressed well before crumbling.
For non-spicy, omit the sriracha and hot chili oil.

Nutrition