When I first went vegan, I missed the versatility of ground beef more than anything—not the taste, just the convenience. I wanted something that could slot into tacos, pastas, and meal prep bowls without feeling like a compromise. After loads of trial and error, this shredded tofu version totally hits the spot.
The texture is shockingly good—grated tofu is the real star of the show here. And that marinade? It hits all the notes: smoky, sweet, umami, peppery... basically everything I loved about beef, minus the cow.
I make this nearly every week now, and it keeps me from reaching for store-bought meat alternatives full of mystery ingredients. Plus, it’s a meal prep dream—easy to batch cook, super versatile, and it freezes beautifully for quick dinners when life gets hectic.
Ingredients needed:
Step by step instructions:
Start by draining and shredding your tofu using the coarse side of a box grater—it should look like fluffy crumbles.
Then whisk up the bold, savoury marinade, Pour it over the tofu, mix well, and let everything soak for at least 30 minutes (or longer if you’ve got the time).
Once marinated, spread the tofu onto a baking tray or into your air fryer basket. Cook until golden and crispy, giving it a stir halfway through. It should look browned and a bit like ground beef, with chewy bits and crispy edges.
- Shred the tofu: Drain the extra firm tofu and gently pat it dry. Using the coarse side of a box grater, grate it into a large bowl or plate. You’re aiming for fluffy, crumble-style shreds.
- Mix the marinade: In a separate bowl, whisk together the marinade ingredients. Add about 2 tablespoons of boiling water and whisk until smooth.
- Marinate the tofu: Pour the marinade over the shredded tofu.
- Coat all the tofu: Mix well—use a spoon or your hands to coat every last bit.
- Leave to marinade: Cover and leave it to marinade for at least 30 minutes, or overnight for the best flavour.
- Air Fry or bake: Cook tofu until deep golden brown with crispy edges and a tender, chewy texture
Toss it into your favourite cheesy pasta—like my vegan mac and cheese—and add a spoonful of BBQ sauce for that sweet-smoky flavour that hits like vegan bacon bits.
I also love using this in a classic burrito bowl situation—rice, beans, salsa, avocado... you get the idea. If you’re after inspo, here’s my go-to vegan burrito bowl recipe—this tofu mince is made for it.
Serving ideas / uses:
- Taco filling with guac and salsa
- Stirred through tomato pasta sauce
- Layered in lasagna or shepherd’s pie
- Stuffed into jacket potatoes with vegan cheese
- Stir-fried with rice and veggies
30-Minute Vegan Tofu ground beef / mince
Equipment
Ingredients
- 450 grams extra-firm tofu, shredded
- 2.5 tablespoons dark soy sauce
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon tomato purée
- 1 tablespoon white miso paste
- 1 tablespoon molasses
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon vegan beef-style stock powder , or ½ vegan bouillon cube
- 1 teaspoon mild chili powder, optional
- ½ teaspoon ground black pepper
- 2 tablespoons boiling water
Instructions
- Shred the tofu: Drain the extra firm tofu and gently pat it dry. Using the coarse side of a box grater, grate it into a large bowl. You’re aiming for fluffy, crumble-style shreds.
- Mix the marinade: In a separate bowl, whisk together dark soy sauce, olive oil, maple syrup, tomato purée, miso paste, molasses, onion powder, garlic powder, vegan stock powder (or half a bouillon cube), chili powder (if using), and black pepper. Add about 2 tablespoons of boiling water and whisk until smooth.
- Marinate the tofu: Pour the marinade over the shredded tofu and mix well—use a spoon or your hands to coat every last bit. Cover and let it soak for at least 30 minutes, or up to overnight for the best flavour.
Choose your cooking method:
- Oven: Preheat to 180°C (356°F) and line a large baking tray with parchment paper. Spread the marinated tofu out in a thin, even layer. Bake for 20–25 minutes, stirring once halfway through, until browned and crisp on the edges. For extra crispiness, bake for an additional 5 minutes.Air fryer: Preheat to 180°C (356°F) if needed. Lightly spray or brush the basket with oil. Add the tofu in a loose layer (cook in batches if needed) and air fry for 8–10 minutes, shaking or stirring halfway through, until golden and crispy on the edges.
- Serve and enjoy: Scoop it into tacos, scatter over pasta, load it into rice bowls, or add to wraps. It’s your new fridge MVP.
Notes
- Use extra-firm tofu and grate it for the best texture—avoid silken.
- Dark soy sauce adds depth and colour; swap for regular soy if needed.
- Olive oil can be swapped for avocado oil.
- Molasses gives that slow-cooked savouriness—maple syrup alone won’t hit the same, but you can double it if needed.
- White miso brings umami—feel free to use red miso for a stronger kick.
- Store in the fridge for up to 4 days in an airtight container.
- This freezes like a dream! Let it cool, portion into containers or bags, and freeze for up to 2 months.
- Reheat on low in a pan or air fryer to bring back that crispy texture.
- To reheat in the microwave: Place the tofu mince in a microwave-safe dish, cover loosely, and heat on high for 1–2 minutes, stirring halfway through. It won't be quite as crispy, but it's still super tasty and perfect for quick meals.
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