Sheet Pan Vegan Taco Meat

Step 1

Prep: Preheat the oven to 400F. Line a large baking sheet with parchment paper or a silicone mat and set aside. Add the sunflower seeds to a large bowl and cover with at least 3 cups of boiling water. Let soak for at least 30 minutes, then drain well and set aside. In a small bowl mix the tomato paste, dark soy sauce, and oil together to form a thick paste; set aside.

Step 2

Season the Tofu: In the meantime, grate the pressed tofu using a box grater and transfer to a large bowl. Add the chili powder, nutritional yeast, cumin, onion powder, garlic powder, smoked paprika, oregano, cayenne (if using), and salt to the bowl. Use a spatula to mix well, until the tofu is evenly coated in spice. (Note: it’s ok if the mixing breaks the tofu into smaller pieces!) Add the prepared tomato paste and soy sauce mixture to the tofu and mix again, using the spatula to evenly distribute the paste and break the tofu into smaller pieces.

Step 3

Sunflower Seeds: Add the drained sunflower seeds to a food processor with an S-blade attachment. Process for 15-20 seconds, until the seeds are finely chopped and have a similar texture and size to ground meat. Transfer the sunflower seeds to the tofu mixture and fold into the tofu, until coated in spice and evenly mixed.

Step 4

Bake: Spread the tofu sunflower mixture evenly across the baking tray. Bake on the top rack of the preheated oven for 15 minutes, then remove from the oven and do your best to flip the crumbles. Return to the oven and bake for an additional 15 minutes.

Step 5

Serve & Store: Use immediately in tacos or burritos, or serve as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze this taco meat; let cool completely at room temperature, then transfer to a freezer-safe bag or container and store in the freezer for up to 2 months.