Tofu is a healthy and incredibly versatile protein. Although it is most often seen in slices or cubes, you can crumble it as well, opening up a whole new world of opportunities. Use tofu crumbles in place of scrambled eggs for a healthy breakfast. Crumbling tofu is easy, but it requires preparation to achieve a good consistency. Removing excess moisture is key to successful tofu crumbles.

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Drain your tofu and pat it dry with paper towels. Place the tofu in a freezer-safe bag, and store it in the freezer for several hours or overnight. Remove it from the freezer and thaw it in the refrigerator or in a bowl of cold water. Freezing and thawing the tofu before using it creates a denser, heartier texture.

Place a clean kitchen towel onto a flat baking sheet. Cover the towel with several sheets of paper towels, then top with the block of tofu. Cover the tofu with several more sheets of paper towels, a kitchen towel and a heavy cookbook or pot, in that order. Allow the tofu to sit like this for 20 to 30 minutes. “Pressing” the tofu in this manner removes retained moisture, improving the texture of the tofu.

Slice your tofu into four to six equal pieces. Hold the tofu over a bowl and break it apart gently with your fingertips. Crumble the tofu into bite-sized clusters, taking special care not to crumble it too small.

Mix the tofu together with a few teaspoons of dried spices like garlic powder, cayenne pepper or curry powder. You may cook the tofu in a skillet with a few tablespoons of oil, or use it cold on sandwiches and salads.