Directions

1. Preheat the oven to 375° F and line a baking sheet with parchment paper or a silicone baking mat.

2. First, let’s press the tofu. If you don’t have a tofu press (I don’t), you can easily do it yourself. Rinse the tofu, wrap it in a clean dish cloth, and place it on a plate. Put a cutting board on top with something heavy on it—maybe a couple of cookbooks. Let this sit for about 20 minutes so the water can drain from the tofu. Feel free to use a tofu press if you have one. After at least 20 minutes, remove the tofu from the plate, and pat dry with a clean dish cloth.

3. In a large mixing bowl, whisk together the tomato paste, tahini, tamari, Worcestershire sauce, coconut aminos, cumin, chili powder, granulated onion, granulated garlic, smoked paprika, hot sauce, salt, and pepper.

4. Using your fingers, crumble the tofu into small pieces and place it into the mixing bowl. Add the onion and stir it all up until everything is fully coated.

5. Add the nutritional yeast and mix well, breaking down the larger pieces of tofu that you see.

6. Spread the tofu crumbles out on your prepared baking sheet into a single layer. Bake for 20 minutes, then give them a stir, and bake for an additional 25-30 minutes until nicely browned with a chewy bite. Don’t over cook because your onions will burn and everything will dry out.

Use these in tacos, burrito bowls or nachos!