Tofu Crumbles

• servings: 3 servings
• active time: 2 minutes
• total time: 12 minutes

Ingredients

12 to 14-ounce block extra firm tofu

2 tablespoons soy sauce or tamari (or coconut aminos)

1 tablespoon apple cider vinegar

1/4 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon cumin

2 teaspoons smoked paprika

3 tablespoons olive oil, divided

Directions

Make the tofu crumbles: Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break the tofu into roughly bite-sized crumbles. (It might be a little cold on your hands: don’t worry, it should only take a few seconds!). Stir in the soy sauce, vinegar, salt, garlic powder, chili powder, cumin, smoked paprika, and 2 tablespoons of the olive oil.

Heat the remaining 1 tablespoon olive oil in a large non-stick skillet. Add the tofu and cook on medium-high for 8 to 10 minutes, breaking up large pieces into bite-sized chunks and stirring occasionally, until browned and lightly crispy and the liquid evaporates. (The exact timing depends on the tofu brand.)

Nutrition

• Calories: 194
• Total Fat: 15.7 g
• Saturated Fat: 2.2 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 298.4 mg
• Total Carbohydrate: 3.7 g
• Dietary Fiber: 1.3 g
• Total Sugars: 0.8 g
• Protein: 10.6 g