Satisfy your cravings for a meaty texture without sacrificing your plant-based diet with this Tofu Ground Beef recipe. Made from protein-packed vegan tofu crumbles, it's super versatile and can be used as a nutritious meat alternative in all your favorite dishes, from tacos to pasta.
It's also the base for my Tofu Bolognese and my Tofu Shepherd's Pie recipe which you've got to try- you won't even miss the meat!
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If you're looking for a healthy plant-based protein source, this beefless ground beef recipe will give you exactly that with just a few simple ingredients.
You'll have a protein-packed recipe on the table that the whole family will love.
For more tofu recipes check out Indian Tofu Curry or Sticky Tofu.
What is ground tofu?
Tofu ground beef is a plant-based protein substitute made by combining crumbled tofu with seasonings and spices to create a texture and flavor similar to ground beef.
This crumbled tofu is a great alternative for people who follow a vegetarian or vegan diet, or for those who are looking to reduce their consumption of meat.
Why you'll love this recipe
- Naturally vegan: This tofu ground beef is made from plant-based ingredients and is one of my favorite meat substitutes.
- Protein-packed: Tofu is a great source of vegan protein, containing all nine essential amino acids. And when you combine it with other protein-rich ingredients like beans or quinoa, you can create a dish that is even more protein-packed.
- Versatile: It can be used in a variety of dishes, such as tacos, burgers, meatballs, and spaghetti sauce.
- Easy-to-make: This vegan beef is super quick to whip up.
- Crowd-pleaser: Whether you're serving folks who eat a vegan diet or meat eaters, everyone will love this tasty dish.
Ingredients & substitution notes
- Organic tofu: If possible choose firm or extra firm tofu so that it can hold its structure and deliver a "meaty texture". Make sure all the excess liquid is pressed out so that you can get a good texture to your "meat". Use a paper towel to dry off your tofu.
- Soy sauce: Essential for umami flavors and saltiness that occurs naturally in ground meat. Use tamari for a gluten-free version.
- Corn starch: Gives a more chewy texture. Could be omitted.
- Paprika powder: Adds a rich color that brings the dish closer to traditional ground beef.
- Nutritional yeast: Hits those cheesy, "Parmesan" type flavors.
- Oil: Use neutral-tasting vegetable oils like avocado. Olive oil is a good option too.
See recipe card for quantities.
How to make tofu ground beef
Here are the steps to putting together this super simple meatless meat:
STEP 1: Preheat the oven to 400°F. Next, press the tofu and get rid of all the excess water. Then crumble the tofu in a large bowl until it resembles the consistency you're after. Go for small pieces or larger chunks, depending on your preference.
STEP 2: Add all the other ingredients and mix through.
STEP 3: Transfer the soy crumbles to a parchment-paper lined baking sheet.
STEP 4: Bake for 20 minutes for a still-soft tofu or 25-30 minutes if you'd prefer a little crispier, chewier texture. The change-up in time delivers different results so keep your eye on the time and work out your preferred cooking process and time.
Katie's tips
- Firm Tofu: Use extra firm tofu for a substantial texture.
- Adjust texture by crumbling into finer or larger pieces and adjust baking time (less for a softer tofu ground beef, longer for a firmer).
- Use your hands: it's the easiest way to crumble the tofu. Otherwise, potato masher or fork will do.
- Taste after 20 minutes and decide if the texture is right or if it needs more time in the oven, adjust the cooking time as needed.
- Space the "meat" out in a single layer on a baking sheet to ensure an even cook.
- Stir every 10 minutes to bake evenly and avoid certain pieces burning or over-cooking.
Serving suggestions
- Tofu Bolognese Sauce: Cook it up with marinara sauce and serve it as a pasta sauce over a steaming bowl off spaghetti. Tofu ground beef is a great addition to a pasta sauce.
- Stuffed vegetables such as red bell peppers or my Stuffed Acorn Squash.
- Taco Meat: I love this as a tofu taco meet, you could use it instead of tvp in my TVP Tacos.
- Meatless Chili: Try using this vegan beef recipe as an alternative to tvp in my Vegetarian Chili Recipe.
- Meatless Burritos: This is such a great lunch idea and is a vehicle for so many additional ingredients.
- Lasagna: Use it to make meatless lasagna and serve with a large bright salad for a tasty meal.
- Shepherd's Pie: Or create a vegetarian shepherd's pie version.
- Sloppy Joes: Vegan ground beef sandwich with onions, tomato sauce/ketchup, Worstershire sauce and so on….
- Omelet: tuck this tasty ground tofu inside an omelet and serve it with chopped tomato, chili and onion. This is such a quick and easy meal.
Variations
- Gluten-free: Instead of using soy sauce, which often contains gluten, use tamari sauce, which is a gluten-free alternative.
- Spicy: To give your tofu ground beef recipe a little kick, add some spicy ingredients like chili flakes, cayenne pepper, or hot sauce.
- Other flavors: If you want to mix up the flavor of your tofu ground beef, try adding different seasonings or herbs, chili powder and cracked black pepper. For another example, you could use Italian seasoning to give your dish a Mediterranean twist.
Make ahead options
These vegan ground beef recipe is meal prep friendly and can be stored in an airtight container in the fridge. That way you'll have it ready and can cook up some dishes in no time.
Storage
- To store: keep your tofu ground beef in an airtight container in fridge up to 3 days.
- To freeze: theoretically you can freeze your tofu beef but it I don't recommend it since the texture of tofu changes when frozen.
- To reheat: pop the crumbled tofu onto a sheet pan and into the oven.
FAQ
While it does not taste exactly like real ground beef, it still comes pretty close. However, it's a bit less juicy because of the lack of fat.
I would recommend it, yes. That way it absorbs the spices better. You won't need a tofu press though, simply use your hands or a heavy object like a cast iron skillet.
More tofu recipes
Looking for other recipes like this? Try these:
📖 Recipe
Tofu Ground Beef
Ingredients
- 12 oz (340 g) firm tofu
- 3 tablespoon soy sauce *or tamari (gluten-free)
- 2 tablespoon neutral vegetable oil *sunflower...
- 1 teaspoon garlic powder
- 2 teaspoon paprika powder
- 1 teaspoon smoked paprika powder *or liquid smoke
- 1 tablespoon nutritional yeast
- 1 teaspoon (1 tablespoon) corn starch *optional, see notes
Instructions
- Preheat oven to 400°F (200°C).
- Press the tofu. Draining any excess liquid. Then place the tofu on a cutting board and cover it with a layer of paper towels or a clean cloth. Place a heavy object, such as a cast-iron skillet on top of the tofu or press down with your hands squeezing out any excess water.
- Crumble the tofu in a small bowl using your hands. Crumble to desired consistency (you can leave some slightly bigger chunks or crumble it to smaller pieces).12 oz firm tofu
- Add all the other ingredients. Stir until well combined.3 tablespoon soy sauce, 1 teaspoon garlic powder, 2 teaspoon paprika powder, 1 teaspoon smoked paprika powder, 1 tablespoon nutritional yeast, 1 teaspoon corn starch, 2 tablespoon neutral vegetable oil
- Transfer the tofu crumbles to a baking sheet lined with parchment paper.
- Bake for 20 minutes for a still soft tofu ground beef or 25-30 minutes for a more firm texture. Stir every couple of minutes to ensure even baking.
Video
Notes
- Use extra firm tofu for a substantial texture.
- Adjust texture by crumbling into finer or larger pieces and adjust baking time (less for a softer tofu ground beef, longer for a firmer).
- Taste after 20 minutes and decide if the texture is right or if it needs more time in the oven, adjust the cooking time as needed.
- Space the "meat" out in a single layer on a baking sheet to ensure an even cook.
- Cornstach: adding cornstarch will make the crumbles a bit firmer in texture- depending what texture you prefer you could add it or skip it.
Margaret Carlson says
Can this be frozen?
Katie says
Yes 🙂
Sam says
Great recipe,I followed as written. after going vegan recently I had a hard time finding a way I like eating tofu.There’s many ways but yours is the best and I’ve tried quite a few ways.Thanks for a great recipe I’ll use all the time!
Katie says
Ah, that makes me so happy to hear! Tofu can definitely take a bit of trial and error when you’re just getting into vegan cooking, so I’m thrilled this version worked for you. Thanks so much for the lovely feedback!
Gricelda says
Exceptional recipe. So simple to make and so delicious. I already made it two times and I’m going to make it again in the next two days even though I made it 2 days ago. I couldn’t stop eating it and I overate. Thank you for sharing it. I absolutely loved it!
Katie Roux says
Hi Gricelda- very happy to hear that you liked it! It's a staple in our household as well and it's so versatile 😊
Brigida says
You have to see notes for the optional cornstarch but there’s no mention of it.
Katie says
Hi Brigida, my mistake- I updated the post- thanks for letting me know!