Press the tofu before crumbling. Cut it into quarters and use a tofu press. You can also place it between two flat surfaces and put something heavy on top to weigh it down. Press for 20 minutes. Drain off excess moisture before crumbling it.
In a small bowl, combine all the dry ingredients. In a larger bowl, combine the tahini, soy sauce, and vegetable broth. Mix until smooth. Add the dry ingredients to the wet and mix well.
Crumble the tofu directly into the bowl and begin mixing the pieces with a spoon or by hand until all the crumbles are well-covered.
Allow the tofu to rest in the ingredients for 20-30 minutes.
Preheat the oven to 4000 F. (2000 C.).
Spread the tofu crumbles on a baking tray lined with parchment paper or a baking mat.
Bake for 40-45 minutes, stirring the crumbles a few times to ensure even baking. When the crumbles are dark and firm, remove them from the oven.
Now, add crumbles wherever you feel the urge!
The nutritional value is based on 4 servings. This will vary depending on how you use the crumbles.
Tofu is recommended for this recipe; however, if you want to use tempeh, follow the instructions for making tempeh crumbles.
Make the tempeh crumbles a day (or 2) before baking them. Baked crumbles can be kept in the refrigerator for 4 days or frozen for 3 months.