Make flavorful shredded tofu in 15 minutes using only 5 ingredients! A versatile, high-protein dish that can be added to salads and grain bowls, filling for burritos, or even eaten on its own.
Tofu is one of our go-to plant proteins. Beyond shredded tofu, we also like using it as a meat substitute in dishes like tofu lettuce wraps or lemongrass tofu.
Ever since I discovered shredded tofu, it's been one of my favorite ways to prepare it! The shredded texture allows it to absorb seasonings quickly, reducing marinating time while still delivering bold flavors.
What I love most about this recipe is its versatility. I often use it to top toasted vegan crumpets or vegan English muffins, or to add it to salads and dishes, including protein pasta salad and Thai green curry fried rice, as a high-protein add-in.
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💚Why you will love shredded tofu
- Tofu that is shredded instantly absorbs seasonings and sauces added
- Flavorful and packed with umami
- A great source of protein, ideal for meal prep
- Highly versatile - Add to burritos, sandwiches, salads, soups (like my red lentil carrot soup), or shredded tofu bowls.
🧂What you will need
- Tofu - Extra-firm or firm tofu works best; any softer than that will not grate well. There is no need to press tofu beforehand.
- Nutritional yeast - An optional ingredient that adds a rich umami flavor to the shredded tofu.
- Stock powder/bouillon - I am using Massel's vegan chicken stock powder, but you can substitute it with your favorite stock powder.
💡Tip: Customize shredded tofu
This is simply the base recipe; make it your own by adding your favorite seasonings. Here are some of my go-tos to get you started:
- Hoisin sauce
- BBQ sauce
- Mexican seasoning blend/taco blend
- Dried herbs - Parsley, oregano, basil, etc.
- Curry powder
- Teriyaki sauce, including my homemade vegan teriyaki sauce or spicy teriyaki sauce
🔪How to make
Step 1: Drain tofu, then pat dry with a kitchen towel. Grate tofu using a box grater.
Step 2: Add shredded tofu to a bowl with the seasonings, tossing until seasonings are well incorporated.
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Step 3: Add tofu to a heated pan and spread it out. Cook for a few minutes, untouched, then stir. Repeat until tofu is golden brown and slightly crispy.
Step 4: Enjoy it as it is or use it in other recipes.
⏲️Other ways to cook shredded tofu
Bake shredded tofu - Combine 1 tablespoon olive oil with the seasonings, then spread it out on a baking sheet. Bake at 350F/180C for 20-25 minutes, flipping it halfway through.
Air fryer method - Alternatively, air fry shredded tofu at 350F/180C for 10-15 minutes, or until golden and slightly crispy. You might need to cook in batches for the best results.
❄️Meal prep and storing suggestions
Storing - Shredded tofu can be refrigerated for up to 5 days, making it great for meal prep. Hence, I recommend batch-making this recipe by multiplying the ingredients.
Reheating - Leftovers can be enjoyed cold, reheated in the microwave, or warmed on the stove. Or, add shredded tofu directly to dishes like stir-fries, soups, or fried noodles (like my fried rice vermicelli).
❔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.
Stovetop instructions
- 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.
Oven instructions
- Preheat oven to 350F/180C.
- In a large bowl, combine shredded tofu with seasonings and 1 tablespoon olive oil.
- Bakeat 350F/180C for 20-25 minutes, flipping it halfway through.
Air fryer instructions
- In a large bowl, combine shredded tofu with seasonings and 1 tablespoon olive oil.
- air-fry shredded tofu at 350F/180C for 10-15 minutes, or until golden and slightly crispy. You might need to cook in batches for the best results.
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!