Asian Tofu Crumbles

subheading: Marinade:

3 tablespoons soy sauce

2 tablespoons coconut aminos

1 ½ tablespoons tahini

½ tablespoon vegan Worcestershire sauce

½ tablespoon garlic powder

¾ teaspoon salt

¾ teaspoon black pepper (about 30 turns )

¾ teaspoon ginger powder

¼ teaspoon smoked paprika

subheading: Everything Else:

2 blocks tofu, rinsed and pressed (directions below / 14 oz each / 397g each)

1 cup diced red onion (130g)

½ tablespoon nutritional yeast

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone

baking mats.

In a large mixing bowl, whisk together the marinade ingredients and set aside for

now.

Remove the blocks of tofu from the packages and rinse with water.

Place the blocks of tofu on a plate, side by side, and then set a cutting board on top of the tofu.

Place something heavy on top of the cutting board, like a few cookbooks and set aside for 10

15 minutes while the liquid is pressed out of the tofu. When the tofu is done being pressed, cut

one of the blocks in half, set it in a bowl and place in the fridge.

In a large mixing bowl, crumble the remaining tofu in with the Marinade and then add

the onion. Gently stir until well combined.

Add the nutritional yeast and stir again. Divide the tofu crumbles between the two lined

baking sheets and spread out in a single layer. Bake for 25 minutes then stir and bake for an

additional 20 25 minutes, until lightly browned and chewy. Cool and then store in your

fridge

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