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.
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💚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
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📖 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.
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