Best Vegan Shredded Tofu Recipe

Best Vegan Shredded Tofu Recipe

This vegan shredded tofu recipe will change you mind about on everything you. It’s flavorful, crispy, and so satisfying that even the non-vegans want it more than you do. I wrote this recipe to simple to follow but with the best result possible.

The secret to making shredded tofu really shine is in how you prepare it. Start with extra-firm tofu and take the time to press it well. Removing that extra moisture helps it soak up all the delicious seasonings later. Once it’s pressed, you’ll shred it using a grater or a fork. It’s such a fun texture, kind of like pulled chicken, and it holds flavor beautifully.

After that, the tofu gets tossed in a savory, slightly smoky marinade made with soy sauce, maple syrup, garlic powder, smoked paprika, and just a touch of vinegar for balance. The marinade is simple but packs a lot of punch. You can even adjust the seasonings to suit your taste. Want it spicier? Add a pinch of chili flakes. Prefer something sweet and mild? Use a little extra maple syrup.

Without boring you further, we’ll get to the complete step-by-step guided recipe on how to make vegan shredded tofu.

Best Vegan Shredded Tofu Recipe

This is my simple homemade recipe for vegan shredded tofu. As a vegan that loves tofu in different forms, this shredded tofu is a must-try.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 5 Servings

Course: Main Course

Cuisine: Asia

Calories: 180

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 1 block 14 oz / 400 g extra-firm tofu pressed
• 1 tbsp olive oil or sesame oil for deeper flavor
• 2 tbsp soy sauce or tamari for gluten-free
• 1 tbsp maple syrup or agave
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp chili flakes optional, for heat
• 1 tbsp nutritional yeast for savory flavor
• Salt & pepper to taste

Equipment

• Tofu press or heavy pan for pressing
• Grater or fork (for shredding tofu)
• Mixing bowl
• Non-stick skillet or baking sheet
• Spatula

Method

 

Press the tofu:

1. Drain tofu and press for at least 15 minutes to remove excess water.

Shred the tofu:

1. Use a box grater (large holes) or a fork to shred the tofu into strands resembling pulled chicken.

Marinate:

1. In a bowl, mix soy sauce, maple syrup, vinegar, smoked paprika, garlic powder, onion powder, chili flakes, and nutritional yeast. Add shredded tofu and toss to coat evenly. Let sit for 10 minutes to absorb flavor.

Cook:

1. Option 1 – Pan-fry: Heat oil in a non-stick skillet over medium-high heat. Add tofu and cook for 10–12 minutes, stirring occasionally, until golden and crispy.
2. Option 2 – Bake: Preheat oven to 400°F (200°C). Spread tofu on a parchment-lined baking sheet and bake for 25 minutes, stirring halfway through, until crispy and browned.

Serve:

1. Enjoy your shredded tofu in tacos, rice bowls, wraps, salads, or stir-fries.

Nutrition

Calories: 180kcal

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