Place a frying pan over medium-low heat or heat a skillet to 275º. Spread the 1-1/2 Tablespoons olive oil over the bottom of the pan and add all of the 1-1/2 cups Crumbled Tofu. Spread the tofu out to an even thickness in the pan and sprinkle ½ teaspoon salt over the top.

Cover the pan and increase the heat to medium-high or 325º.

Placing the cover on the pan also helps to keep the tofu from becoming too crisp. Cook undisturbed for 5 minutes.

Remove the lid and stir the tofu with a spatula making sure that you break up any large pieces. Scrape and loosen any tofu that may be sticking to the bottom of the pan. Cover the tofu and continue to cook for another 5 minutes.

Then remove the cover.

Stir, and break up any large pieces again. Cover and cook for another 5 minutes.

Continue this process for a total of about 30 minutes. By this time the tofu should be done.

Stir in 2 Tablespoons water. Cover and let rest for about 10 minutes before using. This last step helps to keep the tofu from becoming too dry.

Gently mix the 1/2 teaspoon salt into the 1-1/2 cups crumbled tofu. Spread the crumbled tofu out in an even layer on a baking sheet. Please notice that you will not need to use parchment paper or nonstick spray. Virtually none of the tofu will stick to the pan.

Place the tofu in a preheated 350º oven. Let it bake undisturbed for 10 minutes. Then scrape and stir the tofu with a spatula so that some of the tofu that was on the bottom is brought up to the top. Spread out evenly again when done.

 Let bake again for 10 more minutes. Then flip and stir the tofu again. Continue to bake and stir every 10 minutes.

I usually bake the tofu for a total of 35 minutes. You can bake it for anywhere from 30 to 40 minutes, depending on how brown you would like your “ground beef.” Do not bake it for more than 40 minutes because it will become too dry and crunchy.