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.
Equipment
- Tofu press or heavy pan for pressing
- Grater or fork (for shredding tofu)
- Mixing bowl
- Non-stick skillet or baking sheet
- Spatula
Ingredients
- 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
Instructions
Press the tofu:
- Drain tofu and press for at least 15 minutes to remove excess water.
Shred the tofu:
- Use a box grater (large holes) or a fork to shred the tofu into strands resembling pulled chicken.
Marinate:
- 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:
- 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.
- 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:
- Enjoy your shredded tofu in tacos, rice bowls, wraps, salads, or stir-fries.
Nutrition
Calories: 180kcal
Tried this recipe?Let us know how it was!