Step 1

. If your tofu contains excess moisture, press it before crumbling. Use a conventional tofu press or wrap the block in paper towels 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.

Step 2

. Mix the tahini, soy sauce, and vegetable broth in a large bowl. Add the rest of the ingredients (except the tofu). Blend until smooth.

Step 3

. Crumble the tofu directly into the bowl with the marinade. Cut the tofu block in half or quarters for easier handling if necessary.

Step 4

. Use your hands to cover the crumbles with the marinade. Cover the bowl, place it in the refrigerator and let the tofu marinate for 30 minutes up to overnight (2 days max).

Step 5

. Preheat the oven to 400 F. (200 C.). Line a baking tray with parchment baking paper or a baking mat. Spread the crumbles in a single layer on the tray. Bake for 30 – 40 minutes until the crumbles are brown and firm. Gently toss the crumbles a few times during baking to ensure they cook evenly.