Prepare your crumbled tofu by cooking it first and it will make all of the difference in the world. You can also use it in place of mashed tofu. This extremely versatile crumbled tofu is both vegan and gluten-free (V-GF).
Drain the 16 oz. tub of tofu and place in a 2-quart saucepan. Mash with a potato masher until the tofu is the consistency of mashed potatoes. You should have about 2 cups of mashed tofu.
Add the 1 1/2 teaspoons Kitchen Bouquet® to 1 1/4 cups of water in a measuring cup. Stir the water mixture into the tofu until well blended.
Cook the tofu over medium-high heat until it begins to simmer gently. This will take about 10 minutes. Stir the tofu frequently to help keep it from sticking to the pan.
Let it simmer slowly for 2 to 3 minutes. If you boil it too hard it is sure to splatter and make a terrible mess.You just want to make sure that the tofu is heated evenly all of the way through.
Next, place a colander in the sink and line the colander with a pressing cloth or clean dishtowel. Pour the tofu mixture into the cloth-lined colander.
Join the four corners of the cloth together above the tofu and twist closed. Squeeze and press with a potato masher to remove as much liquid as possible.
Finally, remove the tofu from the pressing cloth and place in a bowl.
Mash again until it resembles cottage cheese. What you should have now is about 1½ cups of crumbled tofu.