Step 1

Freeze tofu (keep in the package from a grocery store) for at least 48 hours.

Step 2

Defrost for 6-8 hours at room temperature. You can also defrost in the fridge which is safer and contamination free but it will take up to 48 hours.

Step 3

Drain water and squeeze the tofu to remove excess water (a lot of it!) Transfer to a large prep bowl. Use hands to crumble tofu into small bits. Set aside.

Step 4

Make dry herb & spice mix. Use mortar & pestle to crush fennel seeds. Add dried oregano and dried thyme then grind altogether* (see the notes below.) Transfer the herb mix to a small bowl, then add paprika powder, garlic powder, and onion powder. Use a teaspoon to mix until well blended.

Step 5

Add the dry herb & spice mix to the crumbled tofu. Season with salt and black pepper. Use a hand to mix well.

Step 6

Heat up a large non-stick pan over medium heat. Pour extra virgin olive oil then add the tofu mixture. Stir often as tofu crumbles tend to stick together. Cook for about 10-15 minutes until golden brown. Look for the dry and crispy texture.

Step 7

Use immediately or transfer to a container and store in the fridge. Consume within 2-3 days.