German supermarkets now offer some really excellent vegan mince products – but in many other countries, that’s often not the case. Especially in Spain or France, I’ve frequently searched in vain for a good alternative.
Tofu is available in almost every supermarket, and this tofu mince version is just as satisfying as ready-made products. Richly seasoned, nicely crumbly, and perfect for pasta, burritos, casseroles, skillet meals, or stuffed vegetables.
At a glance
🕒 Prep time: 20 minutes
⏳ Draining time: at least 20 minutes
👩🏼🍳 Difficulty: easy
Ingredients
Allergens: soy
- 400 g firm natural tofu
- 4 tbsp oil
- 1 tbsp soy sauce
- 2 tbsp cornstarch
- 2 tsp black pepper
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 2 tsp coconut blossom sugar
- 100 ml water
Instructions
- Press the tofu for at least 20 minutes. Either use a tofu press or wrap it in a clean kitchen towel, place it on a wooden board, and weigh it down with something heavy (such as a pot).
- Crumble the pressed tofu into a bowl and mix it with the cornstarch.
- Heat oil in a non-stick pan (around medium-high heat). Add the tofu. During the first 6–8 minutes, do not stir it, so it becomes crispy and develops color.
- Mix all dry spices together in a small bowl.
- Add the spice mix and all remaining ingredients to the pan. Simmer until the liquid has evaporated and the tofu starts frying again.
Perfect for
- Bolognese
- Chili sin Carne
- Lasagna
- Burritos & Tacos
- Stuffed peppers
- Rice and vegetable skillets
Note
If you let the tofu mince dry uncovered in the refrigerator overnight after frying, it will become firmer the next day and the texture will be even closer to store-bought vegan mince.