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Baked tofu mince with golden crispy edges

Crispy Tofu ground beef / mince

Meg Jones
Grated tofu marinated with soy sauce, miso, tomato puree and smoky seasonings, then baked or air fried until golden, crisp and chewy. Use it in tacos, pasta, burrito bowls and easy meal prep lunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating 30 minutes
Total Time 1 hour
Course Mains
Cuisine American
Servings 4
Calories 177 kcal

Equipment

Ingredients
 
 

  • 450 grams extra-firm tofu drained and coarsely grated
  • 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 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

  • Extra-firm tofu gives the best texture. Avoid silken tofu.
  • Dark soy sauce gives a deeper colour, but regular soy sauce works too.
  • Molasses adds a deeper savoury sweetness. If needed, replace it with another tablespoon of maple syrup.
  • Red miso can replace white miso for a stronger flavour.
  • If the tofu still looks pale after the suggested cooking time, cook it for another 3-5 minutes.
Storage:
  • Store in the fridge for up to 4 days in an airtight container.
  • Freeze: 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: 177kcalCarbohydrates: 13gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 0.1mgSodium: 1031mgPotassium: 360mgFiber: 1gSugar: 9gVitamin A: 214IUVitamin C: 1mgCalcium: 63mgIron: 2mg
Keyword Plant-based ground beef, Tofu ground beef, vegan ground beef, Vegan ground beef recipe
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