Ground Tofu
This ground tofu is a homemade stand-in for crumbled beef, and it is gluten-free when made with wheat-free tamari. Because you mix the marinade yourself, you decide exactly what goes in. Tamari, beet juice, shiitake powder and onion powder give the pale tofu a savory flavor and a medium-brown color. Crushed small, browned in a skillet and cooled in the pan, it holds up well in tacos and pasta sauces.
Instructions
Mix the tamari, yeast extract, beet juice, shiitake powder and onion powder in a small bowl. Stir until the mushroom powder and yeast extract are fully worked in and no lumps remain.
Drain the tofu and press it to remove as much moisture as you can. Combine it with the marinade, crushing the tofu into small pieces so it takes up the liquid evenly. A zip-top bag works well: add the tofu, pour in the marinade, seal it and crush the tofu with your fingers until no piece is bigger than a fingernail.
Let the tofu sit until the marinade has soaked in completely, which takes several hours or overnight.
Heat a medium non-stick skillet over medium heat and add just enough canola oil to coat the surface. Sauté the tofu until it turns golden. It will end up medium brown, not the deep brown of ground beef.
The browned tofu will still be quite soft. Spread it out in the hot pan and leave it to cool for a while, which firms up the texture.
Store the ground tofu in the refrigerator. Reheat it in a skillet until hot all the way through, then use it in tacos, sloppy joes, pasta sauces and similar dishes.
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