Go Back
–+ servings
An aerial image of a beige speckled ceramic bowl filled with tofu crumbles atop a sunlit white marble table. Two glasses of water sit to the top left of the image.

Tofu crumbles (low FODMAP)

Gluten free, vegan, nut free
*Tablespoons are in Australian tablespoons, which are 20ml as opposed to the more common 15ml. 4 teaspoons if you are NZ, US, Canada, European or Britain based = 1 Australian tablespoon
Be the first to rate this recipe
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Condiment, Side Dish
Cuisine Food Intolerance Friendly
Servings 4 people

Ingredients
  

  • 40 ml (2 tablespoons)* oil
  • 40 ml (2 tablespoons)* tamari
  • 1 tablespoon smoked paprika (use 4 teaspoons if you are NZ, US, Canada, European or Britain based)
  • 2 teaspoons dried sage powder
  • 1 tablespoon nutritional yeast optional (use 4 teaspoons if you are NZ, US, Canada, European or Britain based)
  • Freshly cracked pepper to your tastes
  • Splash of liquid smoke optional, if you have it
  • 500 g firm tofu

Instructions
 

  • Preheat the oven to 200C/400F.
  • In a medium mixing bowl, whisk together all the ingredients except for the tofu.
  • Crumble the tofu finely into the sauce, then stir to completely coat the crumbles in the sauce. They should be a uniform red brown colour.
  • Spread the tofu crumbles out evenly onto a large oven tray. Bake for 10 minutes, then stir to redistribute the cooked upper layer of tofu. Cook for another 10 minutes, then assess. You can remove it from the oven here for a soft tofu crumble, or cook for another 10 minutes for a crispier tofu crumble.
  • Serve the tofu straight away or allow it to cool before placing in an airtight container. You can sprinkle the tofu in salads, on soups, in wraps – wherever you like.
  • Keep leftovers in the fridge and use within 4-5 days.
Keyword Low FODMAP tofu recipes, low fodmap vegan, oven baked tofu, Tofu crumbles
Tried this recipe?Let us know how it was!