Tofu Ground Beef
Find out how to make tofu ground beef using simple, plant-based ingredients! Firm tofu is crumbled and tossed with savory seasonings, like tamari and nutritional yeast, then baked until golden and chewy. Use it for tacos, burritos, ramen bowls, and more!
If you’re tired of expensive store-bought vegan meat alternatives, say hello to this tofu ground beef! Just like my sofritas, it’s made with minimal, whole-food ingredients that you can feel good about.
Why I love this recipe
I often hear people say tofu is bland, but that’s because it wasn’t prepared BBV tofu ground beef style. This unbelievably bold, savory, and umami-rich recipe is always a hit, even with meat eaters.
Plus, it’s a heck of a lot cheaper than store-bought options! Tofu takes on the flavor of the marinade incredibly well, and it gives the dish a deliciously chewy texture.
Once seasoned with nutritional yeast, liquid smoke, and tamari, it emulates the flavor of traditional ground beef, making it ideal for both vegetarians and meat-eaters looking to reduce their meat intake.
Ingredient notes
You only need 10 ingredients for this vegan ground beef recipe! Find a breakdown and suitable substitutes below.
Tofu
I prefer to use extra-firm tofu as the base of the recipe. It provides a perfectly chewy, meaty texture. It’s dense, holds its shape well, and soaks up flavors beautifully.
Substitute: If you can’t find extra firm tofu, you can use firm tofu but press it longer to remove more moisture. Just note that the texture will be softer.
Tamari
Adds a rich, umami flavor to mimic the savory depth of ground beef. You should be able to find tamari in the international aisle of most grocery stores or any Asian food market.
Substitute: Soy sauce or liquid aminos can be used in equal amounts, though soy sauce is a bit saltier.
Rice vinegar
Provides a slight tang to the tofu, enhancing its overall flavor profile.
Substitute: Apple cider and white wine vinegar also work in equal amounts.
Nutritional yeast
Provides a cheesy, nutty flavor while adding nutritional value. Nutritional yeast contains all 9 amino acids and is a source of B vitamins.
Liquid smoke
Liquid smoke gives this vegan ground beef a natural smoky flavor. Be careful not to go overboard with this ingredient, as it can be very overpowering.
Substitute: If you can’t find liquid smoke, use extra smoked paprika to achieve a similar smoky effect.
Seasonings
I use a mix of garlic powder, oregano, and smoked paprika to give the tofu ground beef a savory, smoky, and earthy flavor profile.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make tofu ground beef with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!
Preparation
Start by draining and pressing the tofu to remove as much liquid as possible. You can use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15-30 minutes.
The drier the tofu, the better it will absorb the flavors and bake into a ground beef-like texture.
Cooking
Step 1
Preheat the oven to 350 degrees Fahrenheit and line a baking pan with parchment paper. In a bowl, combine the avocado oil, liquid aminos, rice vinegar, liquid smoke, nutritional yeast, and seasonings. Crumble the pressed tofu into the bowl.
The more you crumble the tofu, the more surface area the marinade has to cover, which leads to a more flavorful result.
Step 2
Spread the tofu crumbles evenly on the prepared baking sheet and bake for 25-30 minutes, stirring halfway through for even crispiness. Happy eating!
Keep an eye on the tofu as oven temperatures can vary. Once done, the edges should be golden and crispy.
Expert tip
I cannot stress how important it is to PRESS your tofu, people! This initial step is the key to making crispy, chewy, and delicious tofu ground beef.
If you cook with tofu often enough, I highly suggest investing in a tofu press. It’s a whole lot easier and less messy to use than cast-iron skillets, books, cans, or other heavy objects in your kitchen.
Stirring the tofu crumbles halfway through baking is another critical step for even cooking and crispiness. You don’t want the edges to burn to a crisp while the center remains undercooked.
Serving suggestions
For a comforting Italian meal, mix your tofu ground beef with San Marzano tomato sauce and serve it on a bed of spaghetti. I love to use it as a hearty, protein-packed filling for vegan empanadas and vegan breakfast burritos.
Try incorporating it into vegan biscuits & gravy or a vegan breakfast casserole. You can also pair it with a bowl of vegan chili, vegan pumpkin chili, or vegan ramen. The options are endless!
Cooking tips
Season it generously: Tofu is naturally flavor-neutral, so donโt shy away from bold seasonings to emulate the savory depth of regular ground beef.
Let it marinate: If you have the time, let the seasoned tofu sit for a few minutes (or even overnight) in the fridge before cooking to deepen the flavors.
Keep it crumbly: Aim for a crumbly texture that mimics traditional ground beef, which is ideal for recipes like tacos, spaghetti, or vegan shepherd’s pie.
Frequently asked questions
Yes, you can make it oil-free by replacing the oil with an equivalent amount of vegetable broth. However, a small amount of oil goes a long way in improving the texture and flavor.
Yes. Just avoid traditional soy sauces since they contain wheat. Instead, use liquid aminos or tamari, which are both made from soybeans only. You can also use coconut aminos for a sweeter flavor.
Use more seasonings, like liquid smoke, soy sauce, and vegan Worcestershire sauce. These add depth and a savory, umami-rich flavor that mimics beef more closely.
Storing & reheating
If you have leftover tofu ground beef, the great news is it stores well! Before storing, let it cool to room temperature to prevent condensation.
Fridge: Tofu ground beef can be stored in the fridge in an airtight container for up to 5 days. Choose glass or BPA-free plastic containers to preserve the flavor best.
Freezer: Freezing is a great option for extending the life of your tofu ground beef. Spread it on a baking sheet to freeze individually, then transfer it to a freezer-safe bag or container. It can be stored frozen for up to 3 months.
Reheating: Reheat leftovers on the stove over medium with a bit of oil. If they’re frozen, thaw them in the fridge overnight before reheating.
More meat replacements
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Recipe
Easy Tofu Ground Beef
Equipment
- Baking sheet
- Large mixing bowl
- Tofu press
Ingredients
- 1 block extra-firm tofu, crumbled
- 1 tablespoon avocado oil
- 3 tablespoons liquid aminos
- 1 tablespoon rice vinegar
- 3-4 drops liquid smoke
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 3 tablespoons nutritional yeast
- ยฝ teaspoon smoked paprika
- Sea salt to taste
Instructions
- Drain and press the tofu block in a tofu press or on a cutting board with a heavy object on top (like a cast-iron skillet). Leave it for 15-20 minutes.
- Preheat the oven to 350ยฐF and line a large baking pan with parchment paper.
- Add the avocado oil, liquid aminos, rice vinegar, liquid smoke, garlic powder, oregano, nutritional yeast, smoked paprika, and salt to a large bowl. Mix until well combined.
- Crumble the tofu with your hands directly into the marinade bowl, mixing to coat the crumbles evenly.
- Spread the tofu crumbles evenly across the prepared pan. Bake the tofu ground beef for 30 minutes, stirring halfway, until golden-brown and crisped to your liking. Happy eating!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.