Tofu Crumble


Tofu has got to be one of my favorite ingredients ever. It comes in different textures – silken, soft, firm, extra firm. It is so versatile and super nutritious too. There’s so many ways to prepare it. You can marinate it and then grill it, pan fry it, stir fry it, bake it, etc. You can incorporate it in soup or in a stew. Steamed tofu is great too. For dessert, tofu can be used to make ice cream, pie, or cheesecake and more cheesecake.

Tofu can be enjoyed raw as well. (Just make sure you’re using tofu from airtight packages and that the tofu hasn’t been sitting around opened for days.) Here’s a recipe for tofu crumbles using firm tofu. These tofu crumbles are pretty basic and can be used as a topping for many dishes, e.g. scooped onto a salad or added to a sandwich or wrap. If raw tofu is not your thing, you can cook it in a pan with some olive oil and it’ll kind of resemble scrambled eggs.

The basic idea is to press the tofu and then crumble the tofu with your hands. The tofu should reach a ricotta-like consistency. Then, season and flavor the tofu as you like.

Pressing the tofu changes the texture, drains out the water, and makes the tofu a bit firmer. A simple way to press tofu is to place the block of tofu between some paper towels in a large flat plate. Then, place another flat plate and then put a heavy weight on the plate. Let it sit for about an hour.

Here’s one recipe that I tried for flavoring the tofu crumble. I decided to go with a simple herbs and olive oil blend.


  • 7.5 oz firm tofu, pressed and drained
  • 1 tsp lemon juice
  • 1/4 tsp garlic powder
  • 1 tsp olive oil
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tbsp nutritional yeast
  • salt and pepper, to taste


  1. In a large bowl, crumble up the tofu with your hands.
  2. Add lemon juice, garlic, salt and pepper.
  3. Mash until it reaches the consistency of ricotta cheese, a few minutes.
  4. Add olive oil and stir.
  5. Add nutritional yeast and combine all ingredients well.
  6. Cover and refrigerate for at least 2 hours.
  7. Keep refrigerated until ready to use.

Here’s another variation for tofu crumble. This one has curry powder!


  • 7.5 oz firm tofu, pressed and drained
  • 1 tsp olive oil
  • 1/2 tsp soy sauce
  • 1/2 tsp rice wine vinegar
  • 1 tsp minced garlic
  • 1/2 tsp curry powder
  • salt and pepper, to taste


  1. Same as above.

Enjoy in a sandwich!

Or in a salad!

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  1. torviewtoronto

    July 25, 2010 at 9:29 pm

    Colourful dish

  2. Joanne

    July 26, 2010 at 8:39 am

    Those are terrific recipes. I always believed I had to cook tofu. Thanks so much for the enlightenment.

  3. Belinda @zomppa

    July 26, 2010 at 8:43 am

    I’m up and down about tofu…but I could support these!

  4. kim

    July 26, 2010 at 1:32 pm

    Since I’m a vegetarian, tofu is one of my sources of protein. I enjoy the enjoy of tofu scramble. A very popular brunch dish too!

  5. Pepy @Indonesia Eats

    July 27, 2010 at 10:36 pm

    I’ve eaten tofu amd tempe since I was a kid. Back in Indonesia, they are cheap staple protein sources.

    Anyway, you want to take a look Java marinated tofu that i made last week. I used it for filling my husband’s sandwich.

    Thanks for stopping by!

  6. Sommer @ A Spicy Perspective

    August 2, 2010 at 8:30 am

    Tofu is probably my least favorite ingredient ever! Maybe I need to give it another try–this looks delightful!

  7. Angie's Recipes

    August 3, 2010 at 9:51 am

    What an unique tofu salad! Love the combination of flavours.

  8. Eddie Bryan

    June 27, 2012 at 12:38 pm

    I started back on the vegetarian trail back in 1991 with tofu crumbles by marjon. They were browned tofu.
    Nowadays, I would get the Boca or Quorn crumbles were I to go for a ground beef substitute but I haven’t needed it so much as I am usually satisfied with sauces as they are. I usually used them in spaghetti sauce.

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