Shredded Tofu

Tofu is one of my favourite proteins, so I’m always looking for new ways to cook it. As much as I love my crispy tofu cubes, this shredded version has earned a permanent spot in my meal prep rotation too. It bakes up beautifully, soaking up every bit of the savoury sauce for a flavour-packed protein that’s easy to keep on hand for quick lunches and dinners throughout the week.

All you have to do is press and shred some extra firm tofu, toss it in an umami, subtly sweet soy sauce-based sauce (and some cornstarch), and bake it. Done in just about an hour, it’s the perfect addition to your meal prep routine.

What Makes This Easy Shredded Tofu So Good?

If you’re not quite sure about this shredded tofu yet, allow me to tempt you. Here’s why it’s about to become your new fave:

• This shredded tofu has this fabulously satisfying, meaty chew and crisps up so nicely. It’s a super satisfying way to add protein to many plant-based meals.
• The flavours here are beautifully balanced. I used a combination of soy sauce, a few savoury seasonings, and some maple syrup. I love the balance of umami and subtle sweetness with just a hint of heat from the smoked paprika.
• Because the tofu is shredded into small pieces, it marinates very quickly. For reference, my cubed marinated tofu needs to sit in its marinade for 30 minutes. This one is pretty much good to go just after mixing it with the sauce!

Notes on Ingredients

Buckle up and head to the store! Here’s a shopping list for you. For precise measurements, see the recipe card below.

• Extra firm tofu – Don’t try to use something softer. It won’t hold up well to shredding.
• Oil – I am partial to avocado oil.
• Low-sodium soy sauce – Low-sodium so you can better control the salt. Liquid aminos would also do the trick.
• Maple syrup – Or agave for a smidge of sweetness.
• Seasonings – Poultry seasoning, garlic powder, smoked paprika, onion powder, and ground black pepper.
• Cornstarch – The cornstarch is essential for texture here. It absorbs excess moisture so the tofu crisps up better in the oven. It also helps the seasoning stick to the tofu.

How to Make Shredded Tofu

Time to get shredding. Here’s a quick look at how to make this flavourful tofu dish. Please scroll to the recipe card below for more detailed instructions.

• Prep. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Press. Press the tofu for 30 minutes. Please see my Tips on Making the Most Delicious Tofu to learn how and why this is so important.

• Shred. Shred your tofu using a grater with medium-sized holes.
• Make the sauce. Whisk together the oil, soy sauce, maple syrup, and seasonings.

• Bake. Spread your tofu over the baking sheet and bake for 24 minutes, tossing every 8 minutes.
• Cool. Cool at room temperature.
• Adjust seasoning. Taste and add a sprinkle of salt if desired.

Expert Tips

• Use a hot oven. Make sure your oven is set to 400°F (200°C). If your oven is too cool, the tofu won’t crisp up properly. Finicky oven? Consider using an oven thermometer.
• Press. Press. Press. It’s crucial to press the tofu for at least 30 minutes. This removes excess moisture so the tofu can crisp up in the oven (rather than steaming).
• Go for visible shreds. You want to see visible, mostly dry shreds of tofu. If your tofu is crumbling, it’s too wet and needs to be pressed a bit longer.
• Be gentle. When tossing the shredded tofu with the soy sauce mixture and the cornstarch, be gentle. You don’t want to smoosh the tofu.
• Create an even layer. Spread the shredded tofu in an even layer across the baking sheet so as not to crowd the individual shreds. The more space between shreds, the better they will crisp up. If you’re making a double batch, use two sheet pans.
• Toss (a lot). When baking the tofu, give it a toss every 8 minutes, spreading it over the baking sheet in an even layer each time. This will allow the tofu to crisp up evenly.

Ways to Eat Shredded Tofu

This crispy shredded tofu makes an awesome protein-packed addition to so many meals. Because of the soy sauce, the flavour profile leans Asian, so I like to add it to things like my Ramen Noodle Salad or my Thai Peanut Noodles. It’s also amazing in the Vegan Fried Rice with Quinoa, and sometimes I’ll get fancy and stuff it into Onigiri or these Fresh Summer Rolls.

But you don’t need to limit yourself to Asian cuisine. This deeply savoury tofu makes for a fabulous taco filling, and I wouldn’t say no to stuffing it into these Black Bean and Corn Quesadillas. Let me know what you come up with!

Meal Prep, Storage, and Reheating

I often make a big batch of this shredded tofu on meal prep days to use throughout the week. It keeps well in the fridge and has so many uses. Here’s how to store your leftovers:

• Refrigerator: Seal fully cooled shredded tofu in an airtight container. You can store it in the fridge for up to 5 days.
• Freezer: When stored in a freezer-safe airtight container, this shredded tofu will keep in the freezer for up to 3 months. Let it thaw in the fridge before reheating.
• To reheat: I like reheating shredded tofu in a skillet with a little oil over medium-high heat. I’ve found it to be the best way to crisp it back up. You’ll want to stir it frequently and keep an eye on it so it doesn’t burn. You can also reheat it on a sheet pan in a 350°F (180°C) oven for 5-10 minutes.

More Vegan Tofu Recipes

On a tofu kick? Join the club! Here are a few more recipes I’ve been loving lately:

• Tofu Egg Salad
• Tofu Bacon
• Vegan Butter Chicken (With Tofu!)
• Fluffy Tofu Scramble
• Marinated Tofu Recipe

Enjoy friends! If you make this shredded tofu recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!