If you are looking for a unique way to cook tofu, try this shredded tofu! It is crispy, packed with flavors, and is a great meatless substitute for shredded chicken. This recipe is also incredibly easy to make!
Since discovering shredded tofu, it has been a staple in our fridge! It is an easy and convenient way to add protein to my meals. I love adding it to salads and stir-fries like my stir-fry rice vermicelli.
Jump to:
💚Why you will love this recipe
- Shredding tofu helps it absorb the seasonings better and resemble the texture of shredded chicken
- Incredibly versatile - goes well in salads, stir-fries, soups, sandwiches, and burrito bowls
- Great for meal prep!
- A good source of plant-based protein
🧂What you will need
📃Ingredient notes and substitutions
- Tofu - Make sure to use extra-firm tofu. You do not need to press it beforehand.
- Soy sauce - Can be substituted with tamari or shoyu. Use a gluten-free brand if needed.
- Nutritional yeast - an optional ingredient, gives shredded tofu some umami flavor.
🔪How to make
Shred the tofu - Drain and remove tofu from the package, and gently pat it dry with a kitchen towel. Grate tofu into thin pieces using a cheese grater.
Add seasonings - In a large bowl, place in grated tofu, onion, and garlic powder, nutritional yeast, soy sauce, salt, and pepper. Toss until the seasonings are evenly distributed.
Cook tofu - Heat a tablespoon of oil in a cast-iron skillet or non-stick pan over medium-high. Add tofu and spread it evenly on the pan. Cook for 2-3 minutes, untouched, before flipping over and cooking for another 2-3 minutes on the other side.
Serve - You can enjoy shredded tofu as it is or use it in other recipes.
✅Helpful tips
- Use extra-firm tofu - Other types of tofu, like medium or soft, is not firm enough to be shredded. Firm tofu can be used in a pinch, but it is recommended to press it first with a tofu press or by stacking something heavy on top.
- Do not constantly stir it during cooking - Instead, spread it out and let it cook untouched for 2-3 minutes before flipping it over to the other side. This will yield crispy tofu.
- Adjust seasoning to your liking - After cooking shredded tofu, give it a taste, adding more salt or pepper if needed.
✨Variations and add-ins
Mexican style - Add ½ teaspoon of ground cumin, paprika (smoked or regular), chili powder, and oregano each to the tofu.
Chinese-inspired - You can replace parts of the salt with more soy sauce and add a generous drizzle of sesame oil. Feel free to add other Chinese seasonings like hoisin sauce and oyster sauce.
BBQ - Stir in a couple tablespoons of your favorite store-bought or homemade BBQ sauce.
🥗How to serve
Here are some fun ways to serve your shredded tofu -
- To top salads - An easy way to add protein to salads. Any salad will work, but I especially love adding this tofu to my romaine lettuce avocado salad.
- In wraps and sandwiches - This shredded tofu works great as a filling for wraps, quesadillas, and sandwiches!
- To make rice bowls and burrito bowls - Serve your tofu with rice, black beans, steamed veg of choice, and a generous serving of salsa or paprika hummus for a simple yet delicious meal.
- Add it to stir-fries - like my Japanese vegetable stir-fry or Indonesian fried noodles.
- As a topping for soups - Adding shredded tofu to soups gives them extra texture and flavor.
❄️Storing suggestions
This shredded tofu can be refrigerated in an airtight container for up to 5 days. You can either reheat it in the microwave before serving or add it straight from the fridge to your dishes.
Hence, I love making a large batch on the weekends as part of my meal prep. This recipe is scalable, so feel free to double or triple the batch!
❔Commonly asked questions
You can shred tofu in the food processor, but the texture will resemble minced meat more. Be careful not to overdo the blending, as the tofu might turn into mush.
As its name suggests, extra-firm tofu is denser and has a lower water content when compared to firm tofu. Hence, it will hold up better during cooking.
For this recipe, you can use firm tofu in a pinch but do press them using a tofu press or stacking something heavy on top before using.
🍽️More vegan tofu recipes
If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉
📖 Recipe
Crispy Shredded Tofu
Equipment
Ingredients
- 1 block extra-firm tofu (around 14oz/400g)*
- 1 teaspoon soy sauce or tamari/shoyu (use gluten-free if needed)
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon nutritional yeast optional
- ½ teaspoon vegetable stock powder **(optional, see notes)
- 1 tablespoon olive oil or other neutral-tasting oil
Instructions
- Drain and remove tofu from the package, and gently pat it dry with a kitchen towel. Grate tofu into thin pieces using a cheese grater.
- In a large bowl, place in grated tofu along with all of the seasonings. Toss until everything is well-mixed.
- Heat olive oil in a cast-iron skillet or non-stick pan over medium-high. Add tofu and spread it evenly on the pan. Cook for 2-3 minutes, untouched, before flipping over and cooking for another 2-3 minutes on the other side.
- You can enjoy shredded tofu as it is or use it in other recipes.
Notes
- Do not constantly stir it during cooking - Instead, spread it out and let it cook untouched for 2-3 minutes before flipping it over to the other side. This will yield crispy tofu.
- Adjust seasoning to your liking - After cooking shredded tofu, give it a taste, adding more salt or pepper if needed.
- Storing - Leftover shredded tofu can be refrigerated for up to 5 days.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
elizabeth joseph says
I followed your recipe for extra firm tofu; my store didn't have super firm. I have a tofu presser and I did it for 30 minutes; wiped with any clean towel; but the tofu was still soft like. I don't know if it is the store's brand or just it doesn't work with extra firm tofu. I was by my stove and after 3 minutes went to flip and it wasn't cooking fast. 30 minutes later it started to brown but the shredded tofu started to look like grounds. What am I doing wrong? Is there a way of doing it in an oven? Please help.
Jim Mee Sha says
Hi Elizebeth, it seems like the tofu you used has a high water content, prevent it from browning properly. If you have access to firm tofu, you could use that as well! Other kinds of tofu (like soft and medium) will not work for this recipe. Hope you find this helpful!
Meighan says
So easy and so very delicious! Made this to up the protein in ramen salad and it was just perfect. This will become a staple in our house for sure! Thank you!
Julie says
I just wanted to pass along my gratitude for this recipe! I have been off of most animal products for a while now and have been struggling to get my protein. I tried making tofu once and ordered it from a restaurant once and both were so gross - that I was hesitant to try again. I’ve had a block of tofu in my refrigerator for about 3 weeks and decided today was the day! I followed your recipe for shredded tofu and it turned out perfectly and was delicious in tacos. The meal options now available to me with this recipe are endless. Thank you!!
Jim Mee Sha says
I am so happy to hear that! Thanks for your kind comment.
Lala says
Can you cook shredded tofu in the microwave? A friend in a dorm only has a microwave oven, I know she likes this, so I thought I would ask. Thanks!
Jim Mee Sha says
Yes, it will work but the tofu won't be crispy. Hope this helps!