Tofu Crumbles

Ingredients 1x2x3x

• 12 to 14-ounce block extra firm tofu

• 2 tablespoon soy sauce or tamari (or coconut aminos)

• 1 tablespoon apple cider vinegar

• ¼ teaspoon kosher salt

• 1 teaspoon garlic powder

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 2 teaspoon smoked paprika

• 3 tablespoon olive oil, divided

Instructions

1. Make the tofu crumbles: Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break the tofu into roughly bite-sized crumbles. (It might be a little cold on your hands: don’t worry, it should only take a few seconds!). Stir in the soy sauce, vinegar, salt, garlic powder, chili powder, cumin, smoked paprika, and 2 tablespoons of the olive oil.

2. Heat the remaining 1 tablespoon olive oil in a large non-stick skillet. Add the tofu and cook on medium high for 8 to 10 minutes, breaking up large pieces into bite sized chunks and stirring occasionally, until browned and lightly crispy and the liquid evaporates. (The exact timing depends on the tofu brand