Oven: Grated, Crispy Spiced Tofu Crumbles

August 28, 2026

MY NEW FAVORITE WAY TO UP MY PLANT PROTEIN! 

I’ve been watching the grated tofu trend on Instagram of late and thought I’d give it a shot. It looked tasty and easy — always a winning combo. And it is! Though, I did make a few tweaks. The main update in my recipe is cooking temp and time — both significantly more. If you ramp both up, the tofu texture will come out crispier. I’ve been keeping the crumbles on hand in the fridge to sprinkle over salads, to add to Mexican bowls, Indian dal, and even over fried rice. 

I added it to my omelette and oh my! No words. Make this, and you’ll add one more delicious and essential ingredient into your weekly meal rotation. Remember, the spice blend you add is the key to varying the taste to whatever type of cuisine you’re in the mood for. Throw in Indian spices, like garam masala, or use some Italian spices and swap sausage for tofu on pizza! You’re welcome!

xoxo Anupy

Oven: Grated, Crispy Spiced Tofu Crumbles

Makes: 4 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients

• 1 16-ounce block of extra-firm tofu
  
• 2 teaspoons cornstarch, optional
  
• 2 tablespoons favorite spice blend (Mexican, Indian, Italian, Chinese)
  
• 1-2 teaspoons salt
  
• 1 tablespoon oil or ghee

Instructions

1. Preheat the oven to 400°F (204°C). 
2. Grate the tofu over a dish towel laid on the counter or on a cutting board using the large-hole side of a box grater. Once you are finished grating, spread the tofu across the towel and lay another towel over the tofu. Press gently to remove any excess moisture. This is an extra step that is not critical, but does help remove moisture and give you crispier crumbles. 
3. Carefully transfer the crumbles to a wide bowl or baking sheet to spice. I suggest a wide bowl or pan so that you can better work in the cornstarch and spices. 
4. Add the cornstarch if using. I have made this recipe with and without cornstarch. If you use it, they are a touch crispier. Skip if you don’t like cornstarch. Most recipes call for a tablespoon, I think 2 teaspoons is enough. Ideally, with your hands, work the cornstarch gently in so that it blends into the crumbles. There should be no white patches. 
5. Add the spice blend and the salt. Work the spices in with your hand. Read the spice blend label carefully. If it has salt in it already, reduce the amount of additional salt. If you want a deeper flavor, add more spice. I don’t like my crumbles overwhelming, but I do sometimes add another tablespoon of spice. For Indian spices, I recommend our garam, chaat, chana, tandoori, sambhar, or rasam. 
6. Prep your pan or tray. I prefer using an oven-safe cast iron pan like my Lodge (make sure the handle can withstand the heat) so that I do not have to use parchment paper. I simply lightly oil the pan. If you want to use a baking tray, either lightly oil it or lay down parchment paper. Click here to read more about parchment paper. 
   
7. Just before baking, add the oil to the tofu and work it through gently. Then, transfer the grated and spiced tofu into the pan and spread it out evenly. I use a pan that is 12 inches or more in diameter. The wider the pan, the faster the tofu will cook and crisp up. Cook for 30 minutes. Stir and then cook for another 20 minutes. (I found this extra time was critical to get that crisp.) Remove the pan from the oven and cool the tofu slightly before serving. I cook it completely and store it in the fridge in glass containers and/or jars

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