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A dark plate filled with a heap of crispy, browned fried onions sits on a light-colored tiled surface.

30-Minute Vegan Tofu ground beef / mince

Megan Jones
This vegan ground beef-style tofu is the kind of meal-prep magic I make weekly—just marinate, bake or air fry, and use it wherever you'd use ground beef.
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Prep Time 10 minutes
Cook Time 13 minutes
Course Mains
Cuisine American
Servings 4
Calories 710 kcal

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.
Storage:
  • 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.
Reheating:
  • 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.

Nutrition

Calories: 710kcalCarbohydrates: 53gProtein: 42gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gCholesterol: 0.2mgSodium: 4125mgPotassium: 1440mgFiber: 4gSugar: 36gVitamin A: 857IUVitamin C: 4mgCalcium: 250mgIron: 9mg
Keyword Plant-based ground beef, Tofu ground beef, vegan ground beef, Vegan ground beef recipe
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