If you are looking for a unique way to cook tofu, try this shredded tofu! It is delicious, versatile, and can be used in various ways. This recipe is ready in under 15 minutes and requires only 5 ingredients.
Grated tofu absorbs flavor like a sponge and is currently one of my favorite ways to prepare it! Although this base recipe for shredded tofu only utilizes simple seasonings, it is still ultra-flavorful and has a slightly crispy edge, making it seriously addictive.
One of the best aspects of shredded tofu is its versatility. I like incorporating them into my vegetable fried rice or gochujang fried rice to make a more substantial meal. Another go-to way to serve shredded tofu is with steamed rice or vegan congee and a side of blanched vegetables to make a simple yet comforting dinner.
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💚Why you will love this recipe
- Grating tofu allows it to absorb seasonings and sauces better
- Simple yet packed with umami flavors
- A good source of plant-based protein
- Great for meal prep!
🧂What you will need
📃Ingredient notes and substitutions
- Tofu - Use extra-firm or firm tofu. You do not need to press tofu.
- Soy sauce - This can be substituted with tamari or shoyu, opting for the gluten-free version if needed.
- Nutritional yeast - Although optional, I highly recommend adding it to give extra umami flavor to shredded tofu.
🔪How to make
- Step 1: Drain and remove the tofu from the package, and gently pat it dry with a kitchen towel. Grate tofu into thin pieces using a cheese grater.
- Step 2: In a large bowl, place in grated tofu, onion, garlic powder, nutritional yeast, soy sauce, salt, and pepper. Toss until the seasonings are evenly distributed.
- Step 3: Heat a tablespoon of oil over medium-high heat, then add tofu and spread it evenly on the pan. Cook until tofu is hot and crispy.
- Step 4: Enjoy it as it is, or use it in other recipes.
💡Tip
Spread out tofu and allow it to cook untouched for 2-3 minutes. Give it a toss and repeat 1-2 times to ensure tofu pieces are browned and crispy.
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✨Seasoning substitutions
Here are a few seasoning options if you'd like to experiment with different flavors. Simply substitute the seasonings in the recipe card with the blends below.
- Asian-style - 1 tablespoon soy sauce + ½ tablespoon hoisin sauce + 1 teaspoon sesame oil + ½ teaspoon garlic powder. Feel free to add other seasonings or spices that sound good!
- Gochujang - You can either use store-bought gochujang sauce or make your own by combining 1.5 tablespoon gochujang + 2 teaspoons rice vinegar + 2 teaspoons maple syrup + ½ tablespoon soy sauce + ½ teaspoon garlic powder.
- Vegan pulled pork/BBQ - ¼ cup BBQ sauce + ½ teaspoon garlic powder + salt to taste
- Teriyaki - Use ¼ - ⅓ cup of store-bought or homemade teriyaki sauce. My spicy teriyaki sauce will be great in this recipe, too!
🥗How to use shredded tofu
Salads - Stir shredded tofu into your salads to make it a more satiating meal! This is not only limited to salads; you could also do it with Buddha or salad bowls.
Wraps, sandwiches, tacos - This ingredient works exceptionally well as a filling for your breakfast burritos, sandwiches, quesadillas, and tacos.
Fried rice and stir-fries - I always make extra shredded tofu to toss into my kimchi fried rice or stir-fries (like my cabbage curry or soy sauce green beans) to bump up the protein content of that meal.
❄️Meal prepping and storing tips
Shredded tofu can be refrigerated in an airtight container for up to 5 days. Hence, I always make a large batch as it is an easy and convenient way to boost the protein content of my meals throughout the week.
You can enjoy it cold or heat it in the microwave, but reheating it in a pan with a small amount of oil works best to restore its crispiness.
❔Commonly asked questions
Tofu can be shredded in a food processor. However, be careful not to overdo the blending, as this will cause tofu to turn into mush.
Extra-firm tofu is best for grating. Due to their lower water content, they are studier and hold their shape well when grated. Firm tofu works well, too, but will not grate as cleanly as extra-firm.
Medium or soft tofu won’t hold up with the grating and will likely break apart when grated.
Tofu can be shredded fresh or frozen and thawed before shredding. The texture will be different. The former will yield a softer and smoother mouthfeel while freezing tofu before shredding will yield a chewier, meaty texture.
It is unnecessary to press your tofu before grating. Excess moisture will be easily vaporized when cooked.
📖 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
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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!