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Tofu Ground Beef


Turning TOFU into Vegan Ground Beef is Cheap, Easy and DELICIOUS!


Look I love the convenience and taste of store-bought pre-made vegan ground beef! But to be honest, this stuff is just as good, and it's way CHEAPER! It can literally be used in just about any application you'd use ground beef in, except burger patties. It simply won't bind together. But any sort of crumbled beef application, this stuff will absolutely shine in!


I've been enjoying it all week in tacos, pasta, over rice and in sloppy joes of course! The possibilities are pretty endless and you can really let your imagination go wild! It's a really simple recipe too, but let's go over a few things to make it as easy as possible.




the TOFU


I highly recommend using Super Firm tofu, or Extra Firm. I wouldn't go any softer than that. If you can find Super Firm that's vacuum sealed, even better. In my experience that kind of tofu is pricier, but it's much denser too, so I think the price evens out. If you go with Extra Firm or Super Firm packed in water, you can totally press it, or you can simply bake it for longer. The choice is yours!


Other than that, we simply need to crumble it, and then cover it in a delicious meaty marinade. We'll then bake it to dry it out and improve the texture as well as concentrate the flavor a bit. Then we're gonna rehydrate it so it's not totally dry. If you're tofu is tasting perfectly seasoned at this point, I recommend rehydrating with just water. But if you want more flavor, you can rehydrate it in some veggie broth.


After that, you can use it anyway you wish! If you want to make it in bulk to use over the week, 3 blocks of tofu seems to be a good enough amount and will fill up a 12 inch pan pretty well for rehydrating. That's what I did and it worked out perfectly!


seasonings


For the seasoning and marinade, I wanted to provide a couple options since I know some of the ingredients I like to use aren't available to everyone. Both versions turned out amazing and I like them equally. Though I will admit the one using the harder to find ingredients was more "meaty" the other one was still just as delicious, just in a different way.


They both use staples like soy sauce, nutritional yeast and pantry essentials, but one uses Beefless Broth, Gravy Master, and Marmite, while the other uses Steak Sauce, Vegan Worcestershire and Tomato Paste. Other than that, they are basically identical!


Oh, and I forgot to mention it in the video but you can also use 1 Tbsp of Blackstrap Molasses for color and flavor as well!


Here's a HANDY DANDY VIDEO TOO!


 

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RECIPE


Tofu Ground Beef

  • 1 package (16 oz) SUPER FIRM (or Extra Firm) tofu

Marinade

  • 1 tsp Beefless Broth (or Veggie Broth Concentrate)

  • 2-3 Tbsp soy sauce

  • 1 tsp marmite (or 1 Tbsp Steak Sauce)

  • 1/2 tsp liquid smoke

  • 1 tsp Browning Sauce (or 1 tsp Vegan Worcestershire)

  • 2 Tbsp nutritional yeast

  • 1/2 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 2 Tbsp neutral oil

  • 2 Tbsp water

  • 1 heaping Tbsp of Tomato Paste (optional for more umami)

  • 1 Tbsp Blackstrap Molasses (optional for Color and Flavor!)

  1. Remove tofu from packaging and pat dry. You can press the tofu if you wish, but I didn't find it necessary. Crumble into a bowl.

  2. Make the marinade by combining everything in a bowl. Pour over the crumbled tofu. With clean hands, toss the crumbles and coat thoroughly in the marinade.

  3. Line a baking sheet with parchment paper / cooking spray and spread out the tofu pieces in a single layer. Bake at 350 F / 175 C for 20 - 30 minutes, or until the tofu is slightly dried out and chewy. Extra Firm tofu may need an extra 10 minutes, so 30 - 40. I would suggest checking it every 15 minutes if you're unsure so you don't dry it out too much.

  4. Transfer the tofu to a 12 inch skillet, and add 1 cup of liquid (either water, broth, or a mixture, depending on how salty you want the meat, I suggest tasting the tofu before adding any broth so it doesn't get too salty) and stir to combine. Bring to a simmer and then simmer until the liquid is mostly reduced. About 10 minutes or so. Taste and adjust for seasoning.

  5. Your meat is done! Enjoy as you wish! Like I said it can be used in just about any application you would use regular ground beef!


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