How to Turn Tofu into Vegan GROUND BEEF!

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Hi Everybody! Here's my smart and easy way to make Vegan Ground Beef from Tofu!
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[@IDontWantThisStupidHandle]

I made this tonight -- and it's crazy how it tastes exactly the same as our TVP "beef crumbles" from Yves (the commercial brand available in our region) -- but it's at least half the cost! Definitely a keeper of a recipe!

[@TheeBurgerDude]

Nice! Glad you dig it! And saved $$$!

[@Viva_Cynefin]

awesome

[@RLucas3000]

@@TheeBurgerDude why is it so easy to get crumbles that taste perfectly beefy, but the same companies can’t make a ‘hamburger’ worth a damn

[@Beans.on.toast.]

@@RLucas3000because it’s hard to make it stick together completely but if you chop it then it won’t stick. Plus this beef can’t really make a burger as there would be a lot of gaps in the crumbles

[@bowwowbuddy]

Update: I've made this recipe four times now, and it's nothing short of a godsend! We've used it so far for enchiladas, "beef" and bean chili, barbecue "beef," tacos, sloppy joes, and Asian-inspired lettuce wraps, all of which have been delicious and heartily enjoyed by even our nonvegetarian friends and family. A few notes I'd like to share: 1. I use extra firm tofu because it costs half as much as super firm where we live. I HIGHLY suggest pressing your tofu because (a) it helps with absorption of the marinade and (b) the final product that goes into the oven is still pretty damp even after pressing. 2. To get more even crumbles, I first break up the tofu by hand into small pieces, dropping them into my food processor. I then do quick pulses until the tofu looks kind of like the curds in small-curd cottage cheese. To me, the mouthfeel of the finished product this way is exactly like ground beef. 3. For my whole family, the original recipe called for way too much soy sauce. With all the ingredients involved, there's already a lot of saltiness packed in. I make two packages of tofu at a time, doubling everything else in the recipe, but I only use 1 Tbsp of soy sauce and then only for the umami flavor. The missing liquid in the marinade hasn't mattered. 4. Ovens are all different, and you will need to figure out how much baking time is actually required. My cooking time varies GREATLY from the original recipe. I bake for 40 minutes, stir on the baking sheet; bake another 20 minutes and stir; bake another 20 minutes and stir. The end result is still not nearly as dry and "sandy" as Thee Burger Guy's product, but it's at this point that I toss it into the skillet and add a cup of water for each block of tofu used, bringing to a simmer and cooking until the water is pretty much gone. 5. It depends on the size of your oven and what size baking sheet you can fit into it, but make sure not to overcrowd the tofu, because you risk keeping the tofu steamy and wet while baking. I use an 18"-by-13" baking sheet, and two blocks just fit, but there's no space between the curds until they start shrinking a little while baking. (I'd swear I use the same baking sheet that Thee uses in the video, but he says he's cooking three blocks at a time, and there's still all that room!) Your mileage may vary, of course, but I wholeheartedly recommend everyone give this recipe a try. (Note: I used the first recipe with the pricier ingredients, but as soon as they run out, I will be trying the cheaper version to see if there's a noticeable difference.)

[@TheeBurgerDude]

Wow, thank you for all the notes and research!! Glad you are digging it!

[@shinaevans1549]

Did you pulse in food processor prior to baking?

[@bowwowbuddy]

@@shinaevans1549 Good question. Yes, I do. And even though I do two batches at once, I only put one block of tofu at a time into the food processor. It usually only takes about 5 or 6 pulses.

[@shinaevans1549]

@@bowwowbuddy ty!

[@blueberryiswar]

Sauce stach did a test and there is no difference between pressed and unpressed tofu. You only press tofu when you want to make fake chicken, but then you also have to freeze the tofu block for 12h after pressing. Pressing tofu is so white. But guess it sold another chicken appliance... which is very white again. :')

[@jex4400]

You're actually a genius dude, i use your videos to come up with vegetarian meals for my girlfriend and its so nice seeing people cook food without meat and trying to "make it healthy" in some way

[@IdzieDesmarais]

I've loved that you've been sharing more recipes using from scratch (and much cheaper) ingredients!! Thank you :)

[@TheeBurgerDude]

Thank you, will definitely be making an effort to make more videos like this, they are pretty fun to experiment with a well!

[@charliecampbell5598]

If you're in the UK use... Sarson's browning sauce (for the 'Gravy Master') and Oxo meat-free beef stock cubes (for the beefless broth)

[@nickmisky3603]

Nice one. What quantity of Oxo stock do you use per block of tofu?

[@brucemacmillan9581]

I do my tofu crumble with soy sauce, Lea & Perrins, plus powdered curry, turmeric, paprika, herbs and sautéed chopped veggies. Mix it all together in a pan, serve on a plate with a bit of butter, nutritional yeast and plain yogurt on top. Serve with warm flatbread. Usually pita. Plus a nice cold beer. MAJOR YUM!

[@sophiesong447]

If you want to have the taste of the dehydrated then rehydrated tofu without all the extra effort, I would highly suggest using Dou Fu Gan (Five-Spice Dried Tofu) instead. It's made using almost the same process Burger Dude used here (it's simmered in soy sauce and five-spice powder, so a slightly different, more Chinese flavor, but still savory all the same) and then pressed or baked to get rid of almost all the moisture. In the end it makes a bit of a chewy, rubbery and meaty texture that you can easily grind up and rehydrate with broth to make a vegan ground beef. Dou Fu Gan can usually be found in asian groceries under the name Five Spice Tofu - basically, if you see something that looks like tofu but has a brown skin on it, it's Dou Fu Gan. It's a bit on the pricy side (usually about $3 a package from my asian grocery) but it saves you a LOT LOT LOT of time and energy.

[@electrigadget]

so you can just use this tofu, ground up? no marinade & baking needed?

[@niki-mars955]

Why has this video not got more than 10 million views?? These recipes are amazing!!! Thank you so so much. I cannot wait to try them.

[@jordybeans2392]

Because people know the dangers of fake meat! Wake up lil sheep.

[@niki-mars955]

This food is not going to cause harm like factory processed vegan food.It's a shame you don't understand that. @@jordybeans2392

[@ogkush9934]

@@jordybeans2392bro this ain’t even the store bought stuff this shit is actually somewhat good for you

[@SamuelMarkey]

Probably because he is making a video for a minority, not that many people are actually vegan. So if a lot of people were vegan this would have more views.

[@Ianuarius]

Tested this out. Didn't have marmite, substituted with miso paste. Really good taste. Thanks for the recipe.

[@gerdsfargen6687]

White or red?

[@stellarstories]

This is so so good. If it's too hot to run your oven, I've also gotten my tofu bits nice and crunchy using a wide cast iron pan on the stove top instead.

[@elsiecampbell4858]

I can't wait to try your recipes. Thank you so much

[@eqseep]

Made sort of a hybrid of those two sauces with extra firm tofu. Did the cooking/drying out part on my traeger, and it was so good. Used it in some vegetarian stuffed bell peppers for my wife who is trying not to eat meat for a month. It's a really good recipe. Thanks!

[@JAYl97]

Right on!, glad your remaking alot of comfort foods most enjoy 🤤🫠

[@realDeor]

I found refried black beans to be an awesome substitute for mince. I might try half tofu half refried beans next time for a more satisfying texture. Thank you for the awesome tofu recipes 😊

[@ultra1000]

This is much appreciated, you are amazing!

[@tepperleen]

Made vegetarian lasagne using this and it came out great. I was using Beyond Meat but really want to get away from it because it’s so processed. I really didn’t think this would work but it did. Thanks. Love your videos and bought your book.

[@TheeBurgerDude]

Awesome thank you x 2!

[@jordybeans2392]

You do know Tofu is processed food as well right?

[@tepperleen]

How many ingredients are in tofu? @@jordybeans2392

[@breadpirateroberts4946]

@jordybeans2392 its minimally processed compared to beyond meat. its just coagulated soy

[@kellicardaras2805]

Fantastic! I need to make this soon. Thanks so much for all your hard work.

[@SnazzyVeganLife]

I love freezing and thawing extra firm tofu, to get a dryer type texture as you get with the high protein tofu. Either way though, it's so good. Thanks for sharing all these awesome tips and recipes. You're really showing people how easy it is to rock a vegan lifestyle!!😃

[@bsteven885]

Great idea to freeze and thaw extra firm tofu -- I really like to get that texture. 👍 Do you freeze the finished "ground beef," and would it need extra work once it's thawed out to eat?

[@SnazzyVeganLife]

I think the frozen and thawed extra firm tofu texture gets close to the water content in the super firm tofu. I haven't made this specific recipe but seems you wouldn't need to do anything more or less than what Thee Burger Dude did here once you have the finished "ground beef" using the frozen/thawed tofu. Just my thoughts. Let me know if you make it. 😊 Also, maybe comment with your question so he might see it easier and reply.

[@MyKeturah]

I'm so excited to try this!!!

[@DavyKettei]

Gonna need a “Thee Burger Joint” in the future

[@Sunflowrrunner]

I usually skip the baking step and keep the more tofuy texture because I'm lazy, but I've been making the same basic recipe for years. So good.

[@caroltaylor4282]

My family will love this! Thank you!

[@sandrahodson]

Thank you so much for this great recipe, now one of my favorites!!! I love that you can make and freeze a large batch, to be used as needed for tacos, burritos, spaghetti, lasagna, casseroles etc. The possibilities are endless. I love this stuff! So healthy, delicious, economical, and no animals were harmed in the creation of this recipe.

[@emartin851]

Thanks so much for this, can't wait to try it!

[@MiLoAnne666]

I love these, "here's a versatile recipe, and also a few ways you can use it," style videos from you!

[@deborah9279]

Thank You For All That You Do 😊

[@Situbusit]

Love your work!!

[@lelalux3]

Tried this yesterday and it changed my life, thank you so much!

[@TheeBurgerDude]

Nice! Love that!

[@cherryeve13]

Love it! So much experimenting but never done this before. Cant wait to try👍 THANK YOU, my dear B Dude. Nice to follow you😎

[@mariadiantherese9663]

Excellent recipe! Thank you!!

[@Somethinghumble]

great vid, thanks for the tasty work!

[@garya3056]

Superb, TBD! Learned a bunch.

[@tomithot261]

Just found you, and am impressed. Use tofu a lot, but love this baked recipe to create a filler for my spring rolls! Am a fan, keep cooking!

[@truthtruth5263]

Awesome easy great ideas. Thank you

[@DC-se3vr]

Wow that was sooo cool. You made so much food with that !

[@galitjustme695]

Wow that’s amazing! I love it

[@billlund2755]

Made this and loved it!!! So much potential. Thanks for sharing!!!!!!

[@TheeBurgerDude]

Nice! Glad you liked it!!

[@iamnama999]

i just wanted to say that i appreciate you. you are just awesome, your videos always cheer me up and im always hyped to watch them. you've been making this pescatarian to vegan experience soooo much easier. i also love how professional you are yet so cool and funny, and you dont try too hard to be funny. keep being you, it makes my day!

[@TheeBurgerDude]

Thank you, that's much appreciated!

[@JacKAsterisK]

This is awesome! I love the technique and having all of the examples is *super* handy! A lot of this can apply to TVP too if that's whatcha got on hand.

[@Dannalasapa]

Thank u for ur recipes !

[@RobinGreatfellow]

Love your recipes, can't wait for your cook book to arrive. Found your videos in the first few weeks of going vegan and they carried me through the first year

[@TheeBurgerDude]

Love that!

[@Fedaygin]

Excellentee 🙂 Keep at it and share good word 🙂 [12YFleshFreeEating, 12YMammaryFluidFree] 🕊

[@user-sw7js4jw7v]

Amazing video dude. Great work

[@tivoni]

I used this yesterday with lentils and it came out great!

[@PlantifullyBased]

kooks so incredible I need to try!!

[@steviebyers3161]

I love this!!! Making your own marinade allowed me to kick up the spice level as well for tacos 🌮 Definitely would recommend

[@erosamuk]

BRILLIANT! Just checked your other vlogs too, and subscribed. 👍🏻👍🏻👍🏻😊💛

[@rebeccawigginsknowles8739]

Can't wait to try this

[@Vaughn.slotsnfun]

Cant wait to try

[@alandroc.718]

Looks delicious!

[@Andre-qo5ek]

loved this technique style video.

[@WindellDianthus]

that vegan beef looks so legit! I have had sloppy joes in years, yours looks so good

[@bennett3625]

Im so hungry right now, these dishes look amazing

[@lorrainemcwhorter2796]

Wow! I am making this tomorrow. This looks great for loaded nachos, tacos, Mexican pizza, spaghetti with meat sauce, sloppy joes, shepherds pie, burritos, or any dish that calls for ground beef.

[@agneschrismer9946]

I just recieved your cookbook and can't wait to try some of these recipes. Thanks dude

[@TheeBurgerDude]

Nice! Hope you enjoy!

[@agneschrismer9946]

@@TheeBurgerDude Im sure I will

[@VeryTastySoup87]

Really good and has many uses

[@allenpost3616]

I am not vegan, I love my meats. But when your trying to save money any way you can, tofu is a great source of protein and currently pound for pound at 1/2 the price of the cheapest mystery roll of ground beef. Thanks for this guide video. 👍

[@michaelt8388]

"mystery roll of ground beef" LOL

[@rainblue2471]

I platonically love you so much for this 💚 You not only save me a lot of money with pre-done vegan minced meats, that also my regular supermarket stopped brining fresh vegan burger for vegan Frozen bugers instated, so you also saved me two menús I had to take out for the lack of ingredientes available. I Will use your recepie at least twice a week. THANK YOU SO MUCH!!!

[@darlenedevegan8370]

❤ if you buy extra firm organic tofu and put it in the freezer for at least 4 hours till it's hard, let it thaw or microwave it. When it's soft enough cut it into four pieces and you can literally squeeze all the water gently right out of it it's amazing and has a beefy like texture. I don't have my tofu any other way for most recipes.

[@Krylovix]

This is mind blowing you are a cooking genius. Happy Halloween

[@stephaniemoulton]

Just made this. DELICIOUS.

[@TheeBurgerDude]

Nice!

[@callen8908]

Great alternative to TVP, which is my usual go to. Thank-you!

[@user-mn2be4ce2d]

And now that song is stuck in my head. You snuck that in there so well.

[@k.p.7966]

First video by you that came up in my feed and alredy love it. Subbed right away when you pointed out that marmite etc can't be purchased everywhere! This makes it super hard to do many of the recipies you find on youtube.

[@emilyg3621]

This has been the best method- I apply it for everything meaty I make. Tysm for this. I make v bacon and chicken the same style now.

[@afw1134]

How do you make the v bacon? Could you share a recipe?

[@user-tu6ew9jv5g]

I made this tonight. I finally bought all the ingredients, and it was well worth it. It will be my new go to filler. Thank you so much!

[@TheeBurgerDude]

Nice! Glad it’s in the rotation!!

[@shirleyz7400]

Thanks for showing us how to make this.✌️👍😋

[@Loriloyy]

Will try the re hydrating idea next time, sounds tasty! :)

[@Riprazor]

Love this! I am fortunate enough to own a smoker so rather than use Liquid Smoke I put the mixed crumble into my smoker to dry for 60 minutes at 225 with a small piece of hickory before transferring it to the oven for the final drying process. It is very hard to tell it is not beef both in terms of flavor and texture. This will be a new "must have" for the week from now on.

[@kk.knight]

Dude…God BLESS YOU!

[@mistythompson1398]

Thank you for this recipe. I am having trouble finding beef crumbles with such a simple ingredient list. Will have to make soon.

[@clau9609]

Delicious!

[@halotroop2288]

I struggle to make recipes with multiple steps because every step looks and tastes so good I can't see it through to the end. I'd probably throw the baked tofu crumbles into a bowl with some macaroni I cook at the same time just to get it over with. Delicious!

[@Truckngirl]

I'm always excited to get notifications for your videos! As a new (less than a year) vegan with a lifelong taste for meats, your substitutions are like gold to me. I'll be getting your cookbook for Kindle, by the way. Thank you for sharing your creativity with us!

[@funkyfranx]

Perfect thumbnail choice 👌🏻

[@mmsalazar2011]

Great!! Thank you !

[@sleekitty]

This is so perfect! Tofu FTW

[@peterkempf5422]

WOW, so glad to find your channel, happy new subscriber

[@regionalskygirl]

Gonna try this soon. 😊

[@RogueAstro85]

Love the video! Get those silicone baking mats! Never had anything stick to them and I waste so much less parchment paper

[@rebeccafaullin6816]

Okay, this is amazing and I laughed during this video. Thank you.

[@redcurlvegan]

Just found you and immediately subscribed 🙌 Awesome channel 🙏🌱

[@lakep7798]

First video I’m seeing of yours, just 2 minutes in and subscribing already!

[@TheeBurgerDude]

Yay! Thank you!

[@stephaniefj8400]

SO GREAT IDEA !!!!!

[@sincerefuller5399]

You definitely know how to make food fun with vegan options!❤

[@jorgealves8578]

Very good and tasty food. Thanks, from Almeirim, Portugal.

[@lydialangfordjoiner765]

Thank you!

[@lourdessaeed358]

Thank you...I stopped buying the impossible meat and beyond stuff because I was just getting sick after every meal... going to try this out

[@McHrodik]

I’ve just tried this with a traditional Valencian recipe (Stuffed eggplant) and I’M ASTONISHED. I think that from now on I will use this instead of meat in this dish. Thanks!!

[@TheeBurgerDude]

That's awesome! Glad to hear it! I'll have to look into that recipe!

[@McHrodik]

​@@TheeBurgerDude It's pretty easy, in fact. Get an eggplant, cut it in half, make 1 cm cuts (you can eyeball it) onto its meat and dress it whit salt, pepper and a little bit of olive oil. Roast it in the oven until the meat becomes softer. Meanwhile, get a pan and cook in it half a big red bell pepper (or a whole one, if it's small) and half an italian pepper, finely diced, with a little bit of olive oil. When the peppers start to brown, add the eggplant meat (WITHOUT the skin, we will use it later) and the tofu, and add half a can of crushed tomatoes and half a can of water. Let it cook for a bit and add salt, pepper and oregano. When the sauce thickens, get a spoon and fill the eggplant skin with it. Last, cover it with a good, melting cheese and put all of it again in the oven until the cheese browns. And there you go!

[@jbomb7867]

I love tofu so much. Gotta try this

[@user-ug2yz6vb7p]

Thank you.

[@Oonagh72]

Cool thanks!

[@dayvena8191]

One recommendation I might make is substituting worcestershire sauce for hoisin sauce. I think it gives the recipe a nice different flavor. Thanks for the recipe it was real good

[@toninatoli]

And Worcestershire sauce has anchovies!

[@CrunchyGreenWater]

​@@toninatoli Yes, but vegan Worcestershire sauce is in some stores and also online. In the audio he does say "vegan worcestershire" specifically. 💚🤍💛

[@arikiri_698]

Imma try make this

[@keepingitreal9469]

Wow amazing! Looks just like beef thanks for the tips

[@lynb87]

Other than being too salty, this was great in spaghetti Bolognese. I will adjust slightly and try again as I also burned it a bit and some didn't rehydrate enough. I find some plant-based "beef" too soft and flavourless. This made a tasty and hearty meal.

[@Harry_Beanbag]

Loved the Cher drop! I'll take your advice and use water

[@charlettea.p.kealoha8050]

Got to put this in my library for later. Aloha from Honolulu, Hawaii

[@Beans.on.toast.]

This is so cool I made it and it was crazy how much it tasted like meat this is so perfect for everything ahh

[@sambee33]

looks 🔥🔥🔥🔥

[@sdonna3882]

I knew watching this video that this was a good idea i juste made it and it was a success i use my own marinade not very different from you and it was perfect this Will be a part of my coocking schedule thank you 🙏🏼

[@sdonna3882]

Now I will make a pasta with oat cream out of it 👌🏼