Ingredients
Method
- Press the extra firm tofu to remove excess moisture. Drain the super firm tofu. Divide each block in half.
- Crumble one half of the super firm tofu and one half of the extra firm tofu into a large or medium mixing bowl.
- Place the other half of each tofu block in a blender. Add smoked paprika, onion powder, garlic powder, salt, pepper, and your chosen seasonings. Add approximately 1 tablespoon each of gochujang, doenjang, and white miso if using the original flavor combination. Add fresh garlic or bouillon seasoning if desired. If using plant-based chorizo, add one sausage to the blender. Blend into a thick, well-combined mixture, scraping down the sides as needed.
- Taste the seasoned tofu blend before adding the chickpea flour and adjust as needed. Season a little generously because the chickpea flour can mellow the flavor. If the blended mixture contains an ingredient labeled as requiring cooking, cook a small sample before tasting.
- Pour the blended mixture into the bowl with the crumbled tofu. If using a second sausage, finely chop or crumble it into the bowl. Mix thoroughly.
- Fold in finely chopped green onions, green garlic, or fresh herbs. Add optional sautéed mushrooms, onions, carrots, or other finely chopped vegetables. Cook off excess moisture from vegetables before adding.
- Mix in 1 cup chickpea flour. Add more in approximately ¼-cup increments as needed until the mixture is no longer overly wet, starts pulling away from the bowl, and holds its shape. The final amount varies depending on the moisture in the tofu and optional vegetables.
- Chickpea flour may mellow the seasoning. Cook a teaspoon-sized test portion to check the flavor safely, then add extra spices or bouillon seasoning if needed.
- Separate the mixture into portions and add extra chili powder, finely chopped jalapeño, serrano, fresh herbs, or other seasonings to create different flavor profiles.
- Form into patties, short kebab-style logs, small bites, or leave loose for crumbles.
- Add a little oil to the bottom of a cast-iron or other suitable skillet. Heat over medium to medium-low heat. Add the shapes without overcrowding the skillet. Cook, turning or flipping as needed, until all sides are golden brown or crispy-looking and the centers are fully cooked. Adjust the heat if the outsides are browning too quickly. For crumbles, break the mixture into smaller pieces and cook, stirring and turning until browned and cooked through.
- Enjoy with rice, greens, salads, flatbread, wraps, or your favorite sauces.
Notes
Preparation, Cooking & Yield
Prep: approximately 20–30 minutes, excluding tofu pressing. Cook time varies with shape, thickness, and batch size. Yield: one large batch; portions vary by shape and size.Optional Add-Ins
- Freshness: Green onions, green garlic, cilantro, parsley, dill, chives.
- Savory depth: Sautéed mushrooms, onions, carrots, or extra seasoning.
- Heat: Chili powder, jalapeño, serrano, chili flakes.
- Sausage-free: Omit the plant-based chorizo.
- Low-FODMAP adaptation: Consider scallion greens, leek greens, or chives; adjust onion and garlic seasonings and check packaged ingredients.
- Gluten-free adaptation: Verify the labels of fermented pastes, bouillon, and optional sausages.
Storage Tips
Refrigerate cooked portions in airtight containers for 3–4 days. Freeze cooked portions for 2–3 months for best quality. Reheat thoroughly.Best Time to Use
Meal prep, lunch, dinner, wraps, rice bowls, savory snacks, or any time you want several meals from one versatile plant-based base.GreenHouze Upgrade Tip
Make one batch and divide it into different flavor variations before cooking. Shape some into patties, some into logs, and some into bites. Cook the rest as crumbles for future meals.GreenHouze Kitchen Notes
- Any brand of super firm and extra firm tofu works.
- Press the extra firm tofu before mixing.
- Mushrooms and premade plant-based sausages are optional.
- Green onions and green garlic can be added fresh without precooking.
- Start with 1 cup chickpea flour, then add approximately ¼ cup at a time until the texture is right.
- Chickpea flour can mellow the seasoning, so check the flavor after mixing.
- Shape everything before cooking for easier skillet management, or work in batches if that's how your kitchen flows.
- Cook over medium to medium-low heat so the pieces have time to cook through without browning too quickly.
- No lemon juice is used in this recipe.
