These Italian-Seasoned Tofu Crumbles are a plant-based swap inspired by ground Italian sausage. They're ready in just 30 minutes and the perfect addition to pizza, lasagna, and pasta!
I developed this recipe because I wanted a plant-based swap for ground Italian sausage my recipes.
As a Midwesterner, I grew up on ground sausage. As a vegetarian, I like to use Impossible and Beyond meat, but making Italian-style tofu crumbles at home is a lot more budget-friendly and it's the exact flavor I'm looking for!
This recipe is inspired by my tofu taco meat, which is like a ground beef-style tofu recipe. The seasonings are adapted from my vegan Italian sausage recipe, which I tested many, many times.
The result? I'm obsessed with how this recipe turned out and I'm adding it to everything!
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Quick recipe at a glance
- Italian-style tofu crumbles are ready in under 30 minutes. Easy to double and freeze half for later!
- Made in a skillet by browning tofu, adding seasonings, then simmering. Great for beginners!
- Add to pasta, lasagna, pizza, or anywhere you'd usually add ground Italian sausage. I even use it in my Vegetarian Thanksgiving Casserole!
Ingredients
- Tofu: This recipe works with firm, extra firm, or super firm tofu. If using super firm tofu, skip the pressing step.
- Shallot (not pictured): ¼ of a sweet yellow onion can be used in place of shallot, as needed.
- Fennel seeds: This is a key ingredient in Italian sausage. Don't omit it unless you truly don't like the flavor, as it's integral to the flavor profile.
- Tomato paste: Contributes color and flavor. I made this recipe without tomato paste a few times and it turned out fine, so it's not going to ruin the tofu if you don't have it.
- Italian seasonings: I opted to keep this recipe simple and use Italian seasoning blend instead of the individual spices. The red pepper flakes are optional but recommended, as they only add a subtle amount of spice.
- Soy sauce: Adds a touch of umami, meaty flavor. Use tamari for a gluten-free option.
- Nutritional yeast: Adds extra depth, I think this is an important ingredient and shouldn't be omitted unless you can't find it.
Step-by-step instructions
Quick tip: While the tofu cooks, I like to stir together the spices in a small jar. This makes it easier to add the spices all at once, ensuring they are evenly distributed and evenly cooked.
- Heat a 12-inch skillet over medium heat. A smaller skillet can be used, but the tofu will take longer to brown. Drizzle with oil. Once hot, use clean hands to crumble the tofu into the skillet. The goal is a mix of textures. I like to let it squeeze through my fingers. If you don't want to use your hands, grates the tofu on the large holes of a box grater.
- Add the shallot along with the tofu. Sauté the tofu until it's golden and very firm, about 12-15 minutes. Stir occasionally. Once golden, stir in the spices and tomato paste. Bloom the spices, cooking until aromatic, about 1-2 minutes.
- Stir in the nutritional yeast and broth. Reduce heat to a very gentle simmer. Cover and simmer for 5 minutes.
- Remove the lid and taste for seasonings, adjusting as needed. Continue cooking to thicken the sauce, or serve as is. Enjoy!
How to double the recipe
A double batch of Italian sausage crumbles can be cooked in a 12-inch skillet, just note that it will take nearly twice as long as a single batch because there is more liquid to evaporate.
Make sure to stir the tofu frequently to encourage evaporation and browning.
Where and how to use
- Use tofu crumbles in recipes that call for ground beef or ground Italian sausage, such as my One Pot Vegetarian Spaghetti.
- One 14-ounce block of tofu yields 2–3 servings. If you're substituting it into a recipe that calls for a larger amount of meat, simply double the tofu recipe.
- Pair with pasta, tomato sauce, and frozen veggies for a quick dinner.
- Add to Mushroom Spinach Pasta or Lemon Butter Pasta.
Storage notes
- Leftover tofu crumbles are best within 3-4 days.
- Tofu reheated in the microwave loses its crisp texture. To retain browning and crispiness, reheat in a skillet over medium heat for 4-5 minutes, until golden.
- To freeze crumbles, first let them cool to room temperature. Transfer to a freezer-safe container and freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
More staple tofu recipes
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Recipe
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Italian-Style Tofu Crumbles
Equipment
- 1 12-inch skillet
Ingredients
- 14 ounce block extra firm tofu firm and super firm also work
- 1 small shallot diced
- 1 tablespoon extra virgin olive oil more as needed
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 2 teaspoons Italian seasoning see note #1
- 1 ½ teaspoon dry parsley
- 1 teaspoon fennel seeds
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes optional; makes it slightly spicy
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon nutritional yeast can be omitted if not available
- ¼ teaspoon granulated sugar
- ⅓ cup water or vegetable broth
Instructions
- To remove water from the tofu, wrap it in a paper towel or towel. Gently squeeze over the sink or a bowl, stopping if the tofu starts to crumble.
- Heat a 12-inch skillet over medium heat. A smaller skillet can be used, but the tofu will take longer to brown. Drizzle with olive oil.
- Once hot, use clean hands to crumble the tofu into the skillet. The result should be a mix of textures. If you don't want to use your hands, grate the tofu on the large holes on a box grater.
- Add the diced shallot. Sauté the tofu until it's golden, about 12-15 minutes, stirring occasionally. If the shallot starts to burn, reduce the heat.
- In a small jar, whisk together the Italian seasoning, parsley, fennel, garlic powder, onion powder, optional red pepper flakes, kosher salt, and black pepper. This step is optional, but it helps the spices to distribute more evenly.
- Once the tofu is golden, stir in the minced garlic, tomato paste, soy sauce, and spice mixture, cooking until aromatic, about 1-2 minutes.
- Stir in the nutritional yeast, sugar, and ⅓ cup water. Reduce heat to a very gentle simmer. Cover and simmer for 5 minutes. Remove the lid and taste for seasonings, adjusting as needed.
- Continue cooking to brown the tofu, or serve as is. Enjoy!
Video
Notes
- Italian seasoning: If you don't have Italian seasonings, instead add ½ teaspoon each of rosemary, basil, oregano, and thyme.
- To double the recipe: The recipe can be doubled and cooked in a 12-inch skillet, but the browning step will take almost twice as long. The tofu should be stirred occasionally to encourage browning.
- For crispier, richer crumbles, add an additional drizzle of olive oil at the end of cooking.
- For a lower sodium option, omit the added kosher salt and use reduced sodium soy sauce.
Adriann says
This is fantastic. Super easy to make also
Cassidy Reeser, MS, RD says
Thank you for the review! 🙂