Crumble the tofu and drop it into a large kettle of
boiling water. Bring the water back to a boil and cook
for 1 minute.
Drain the tofu through a colander lined with a clean
dishtowel.
Run some cold water over the tofu to cool it off for
easier handling. Twist the towel and press the tofu to
expel the excess water. Continue pressing the tofu
until it has a firm, ground-beef-like texture; then
set it aside.
Heat the oil in a large skillet. Add the onion,
garlic, thyme, basil, celery seed, and sage. Saute
until the onion is tender.
Add the pressed tofu and saute, stirring
occasionally, for 5-10 minutes more. Add the tamari,
tomato paste, nutritional yeast and water. Mix well.
Use this mix in casseroles, spaghetti sauces, chili,
pizza toppings, etc. This freezes well and can be used
in any recipe calling for ground beef.
