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Sautéed Savory Crumbled Tofu

Food Network Canada
Yields
4 servings

This incredibly quick recipe shows how a rather bland block of tofu can be transformed into a savory, tasty crumbles that are terrific eaten warm as a side dish or accompaniment to top pastas, salads, or mashed potatoes. Cooled, tofu prepared in this way is ideal to mix with condiments for sandwich fillings (see note). Recipe by Dreena Burton.

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ingredients

1
Tbsp olive oil
1
pkg (350g/12-oz) firm or extra-firm tofu, patted gently with paper towels to remove excess moisture
3
Tbsp tamari
1
Tbsp balsamic vinegar
tsp freshly squeezed lemon juice
tsp dried basil
1
tsp dried sage
½
tsp dried savory
¼
tsp kelp granules (optional)
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directions

Step 1

Add tofu to a food processor and pulse to break it up into small pieces. You can process until the chunks are small but still in bite-sized pieces, or pulse further until the pieces are much more crumbly.

Step 2

Heat the oil in a non-stick skillet over medium-high heat.

Step 3

Add the processed tofu and remaining ingredients. Cook for 9-12 minutes, stirring through occasionally to turn and move around the pieces to evenly brown. Once the tofu is golden brown in spots, remove from heat.

Step 4

Taste, and season with sea salt and pepper if desired. Serve warm, to top things like pastas, baked or mashed potatoes, or stews, or let cool to sprinkle on salads, use in wraps or pita fillings, or to mix with condiments such as vegan mayonnaise in sandwich fillings.

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