16-oz. pkg. extra firm, water-packed tofu
Squeeze excess water out of tofu and wrap it in a clean tea towel and then a thicker terry cloth towel.
Put the tofu in a colander and place a 2-pound weight on top (a large can of tomatoes works great).
Let tofu sit for 30 minutes, to allow extra water to be absorbed by the towels.
Then unwrap the tofu and crumble it into a bowl.
2 Tblsp. tahini (sesame paste, or use nut butter)
2 Tblsp. tamari or low-sodium soy sauce
3 Tblsp. vegetable broth
1 Tblsp. maple syrup
1 tsp. smoked paprika or smoked chipotle powder
1 tsp. EACH, garlic powder, onion powder and fennel seed
½ tsp. EACH, oregano, Italian seasoning, salt and pepper
¼ tsp. cayenne
Heat oven to 375 degrees.
Mix tahini with tamari, broth and maple syrup with a small whisk until well blended.
Add everything else and mix.
Add crumbled tofu and mix well until all tofu is coated.
Spread out on a lightly sprayed baking sheet or parchment paper or silicone baking sheet.
Bake for 25 minutes. Stir, pushing wet mixture to the outer edges.
Bake 10 minutes more and stir again.
Keep stirring and baking until the mixture is a bit dry and browned.
Don’t overbake.
Cool completely and use in spaghetti sauce, on pizza, in breakfast burritos, with gravy over toast or rice, etc.
If making in quantity, put cool mixture in ziplock freezer bags and freeze up to a month.