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tofu crumble bowl on a skillet

Tofu Crumble Bowl

Adina Silberman
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Vegan
Servings 4 servings (double recipe for more portions throughout the week)


  • 1 14-oz block extra firm tofu
  • 1/4 cup olive oil
  • 15 oz can crushed tomatoes
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp curry powder
  • 1 tsp chili powder
  • 1/2 tsp kosher salt

For serving:

  • cooked quinoa
  • canned corn
  • canned black beans
  • sliced red pepper and cucumber
  • sliced green onions
  • hot sauce
  • lime wedges


  • Squeeze tofu to get rid of as much water as possible. Tear into chunks. Heat olive oil in a large non-stick skillet or wok over high heat and add tofu. Using a spatula, break tofu up into small pieces, and cook until it is crispy - about 10-15 minutes.
  • Lower heat to low-medium and add crushed tomatoes, garlic, cumin, curry, chili, and salt. Cook until all the tofu is coated evenly - about 2-3 minutes.
  • Divide quinoa among bowls. Top with tofu crumble, corn, black beans, sliced pepper, cucumber, and green onions. Serve with hot sauce and squeezed lime.


  • TACOS - Fill soft or hard taco shells with hot tofu crumble. Top with desired toppings: shredded cheese, sour cream, shredded lettuce, sliced tomatoes, avocado, etc.
  • QUESADILLA - Place shredded cheese, then tofu crumble, and then cheese again on one side of a tortilla, fold to enclose. Place quesadilla in a dry non-stick skillet over low-medium heat. Cover with a lid to allow the cheese to melt and cook until the first side is crispy - about 2 minutes. Remove the lid and flip the tortilla carefully. Cook uncovered until the second side is crispy - another 2 minutes. Cut in half and serve!


A black and white photo of a woman in a ponytail wearing a button up shirt is smiling in the camera
Bio: Adina Silberman is trained as a dentist, but food has always been the way she makes people smile. Adina believes that good food starts with the ingredients that look good, and the rest comes later. With this mindset, Adina is able to think outside the box, cook with what is in season, substitute easily, and very rarely waste leftovers. She is currently working on a series called “Portion to Plate,” which pairs weekly insights into the Torah portion together with tasty, inspired recipes. Adina lives in Chicago with her husband and daughter. She shares her techniques for developing kitchen staples on Instagram at @homewithadina and has helped countless home cooks turn their time in the kitchen from a chore into a passion.
Keyword bowl, meal prep, plant based, quesadilla, taco, tofu, vegan