How to Turn Tofu into Vegan GROUND BEEF!

textured vegetable protein

🥗Healthier: lentils

💰Cheaper: cooked chickpeas

Lentils are high in protein and fiber, while chickpeas are often less expensive.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: nooch substitute

Brewer's yeast is a good source of B vitamins and often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a budget-friendly alternative with a similar acidity.

Soak tofu in water until rehydrated, about 10 minutes.

Drain excess water and squeeze out moisture from the tofu.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced bell pepper and chopped mushrooms, cooking until softened, about 5 minutes.

Incorporate the rehydrated tofu into the skillet.

Mix in soy sauce, tomato paste, and red wine vinegar until well combined.

Sprinkle in nutritional yeast, smoked paprika, cumin, black pepper, and salt, stirring to combine.

Cook for an additional 5-7 minutes, allowing flavors to meld and the mixture to brown slightly.

Remove from heat and stir in fresh parsley and lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens