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A bowl of shredded tofu served over rice with Asian cucumber salad.

Shredded Tofu

Print Recipe
This shredded tofu needs to be on your meal prep list. Tossed in a savoury sauce and baked to crispy golden brown, it's the perfect protein addition to any rice or noodle dish, salad, or taco. Enjoy!
Course Breakfast, Dinner, Lunch
Cuisine American, Universal
Prep Time 10 minutes
Cook Time 25 minutes
Pressing Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 113
Author Jessica Hylton

Ingredients

  • 1 lb block extra firm tofu or super firm tofu pressed for at least 30 minutes, 454g
  • 1 tablespoon oil I usually used avocado oil, 15ml
  • 1-2 tbsp low sodium soy sauce 15-30ml
  • ½ teaspoon maple syrup or agave 2.5ml
  • 1 teaspoon poultry seasoning 1g
  • 1 teaspoon garlic powder 3g
  • 1 teaspoon smoked paprika 2g
  • 1 teaspoon onion powder 2.5g
  • Pinch ground black pepper 0.25g
  • 1 tablespoon cornstarch 8g

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper and set aside.
  • Press your tofu (it is crucial for this recipe), and then a medium sized grater hole, shred your tofu. You want to see visible shreds. If your tofu is just crumbling, it is too wet and needs to be pressed a bit longer. Your shreds should be obvious, visible and mostly dry. Set aside until needed.
  • In a medium sized bowl, whisk together your oil, soy sauce, maple syrup, garlic powder, poultry seasoning, smoked paprika, onion powder and ground black pepper. Add your tofu on top, and gently fold the seasoning into your tofu into it’s all completely soaked up. I usually put a glove on my hand or use a spatula and gently turn it over and over in the sauce.
  • Add the cornstarch and do this again or gently toss until everything is absorbed.
  • Spread your seasoned tofu onto your lined baking sheet, spreading into a single layer.
  • Bake for 24 minutes, in increments of 8 minutes each. So bake for 8 minutes, remove from the oven, toss gently to expose the sides that haven’t browned and spread it back into a single layer and add bake to the oven. Bake again for 8 minutes, remove from the oven, toss gently to expose the sides that haven’t browned and spread it back into a single layer and add bake to the oven. Repeat this step one more time until you’ve baked for a total of 24 minutes. If you’d like extra crispy, "tofu bacon"-like texture, bake for 5 minutes after one more flip. My sweet spot is 24 minutes.
  • Remove from the oven and let it cool fully or at least for 10 minutes on the baking sheet for a mix of slightly crispy, mainly meaty texture. Taste and add a sprinkle of salt over everything if desired.
  • Enjoy in tacos, over rice, in quesadillas and many more recipes!

Notes

  • Press that tofu. It's crucial to press the tofu for at least 30 minutes to remove excess moisture so the tofu can crisp up properly.
  • Even layer. Spread the shredded tofu in an even layer across the baking sheet. If the pan is too crowded, the tofu won't crisp up properly. 
  • Toss (a lot). When baking the tofu, give it a toss every 8 minutes for even crisping. 
  • Storage. Seal any leftover tofu in an airtight container. It'll keep in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw in the fridge (if applicable) before reheating over medium-high heat on the stovetop. 

Nutrition

Serving: 0.25recipe | Calories: 113kcal | Carbohydrates: 6g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 217mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 2mg