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
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.
Notes
- Monash has recently labelled smoked paprika as containing moderate amounts of fructose in 5g (2 1/2 teaspoon) servings. As of May 2024, they have no upper limit for regular (not smoked) paprika. If you intend to serve your tofu crumbles with a fructose containing dish and you malabsorb fructose, I recommend using regular paprika and adding some liquid smoke, if you have it.
Tried this recipe?Let us know how it was!