Remove tofu from packaging and pat dry. Crumble into a mixing bowl.

Make the marinade by combining everything in a bowl. Pour over the crumbled tofu. With clean hands or utensils, toss the crumbles and coat thoroughly in the marinade.

Line a baking sheet with parchment paper / cooking spray and spread out the tofu pieces in a single layer. Bake at 350 F / 175 C for 30 – 40 minutes, or until the tofu is slightly dried out and chewy. Toss tofu about 20 minutes in and check it every 5 – 10 minutes and bake until it's slightly chewy.

Transfer the tofu to a 12 inch skillet, and add 1 cup of liquid (either water, broth, or a mixture, depending on how salty you want the tofu, I suggest tasting the tofu before adding any broth so it doesn't get too salty) and stir to combine. Bring to a simmer and then simmer until the liquid is mostly reduced. About 5 – 10 minutes or so. Taste and adjust for seasoning.

Your tofu is done! Enjoy as you wish! Like I said it can be used in just about any application you would use regular ground beef!

Recently I've been skipping the baking step and just crumbling the tofu into a pan and cooking it in the marinade. While this won't get you the chewy texture that baking does, it's still pretty dang good and ready in a lot less time! Perfect for a quick meal! Just cook the crumbled SUPER FIRM tofu in a pan for about 10 – 15 minutes over medium heat to dry it out a bit more, and to get it golden brown. Then add the marinade, toss to coat and cook for about 5 minutes until it gets some nice browning. Add in more water or broth if desired and enjoy!