This crispy shredded tofu recipe is incredible! The combination of texture and flavorings makes it taste like vegan ground meat, such as beef or turkey. Shredding tofu with a cheese grater makes the most amazing tender and crisp crumble. The best part about it is how easy it is to make! Enjoy the most comforting and flavorful shredded tofu.
💡 The recipe in a nutshell
- Vegan (eggless and dairy-free)
- Gluten free
- Easy to make
- Flavorful and healthy meat substitute
- Nutrient-dense and full of protein
You only need a block of firm tofu and seasonings. This recipe uses pulled pork-inspired seasoning, but if you are confident enough in the kitchen feel free to get creative with the seasonings!
- 1 block of firm tofu (drained and pressed)
Tofu seasoning (pulled pork style)
- smoked paprika
- onion powder
- ground mustard
- black pepper
- chili powder
- soy sauce, or tamari
I do recommend a tofu press for pressing your tofu since it makes that process way easier and cleaner. Press it for at least 30 minutes, best overnight in the fridge. To press tofu without a tofu press place it in between paper towels, or a kitchen towel, and place heavy objects such as plates and books on it.
Is tofu the same as silken tofu?
No, they are not the same. Silken tofu, sometimes referred to as Japanese-style tofu, has a very soft and silky consistency. It is way softer than regular tofu and will fall apart if not handled carefully. Regular tofu is sometimes referred to as Chinese-style tofu and is more common than silken.
Both silken and regular tofu comes in different consistency stages from a soft, medium, firm, to extra-firm consistency. They are made with the same ingredients, but are processed a bit differently. Silken and regular tofu should not be interchanged in recipes.
For this shredded tofu recipe we are using regular tofu, preferably in firm consistency but extra-firm works too.
Is tofu healthier than meat?
Overall tofu is healthier than meat! Tofu is high in nutrients, including fiber, iron, magnesium, potassium, protein, and zinc, without the cholesterol and saturated fat found in meat!
Recent studies show that meat consumption is linked to an increase in many diseases such as heart disease, diabetes, stroke, and high blood pressure. Meat consumption also appears to speed up the aging process and may be connected to Alzheimer's disease.
Tofu isn't the only great plant-based protein source. Some other fantastic plant proteins include kale, broccoli, lentils, and seeds. Learn more
Why won't my tofu get crispy?
You probably didn't press it thoroughly or didn't cook it long enough. Try increasing the temperature for pan-frying it. Make sure you give your pan and oil enough time to heat up before adding the tofu. When adding it to the pan it should immediately make a sizzling noise.
For baking, grease the pan with heat-resistant oil and add it to the oven while preheating it. Once preheated add tofu, spread out, and bake. Be careful not to burn yourself! Wear kitchen gloves and use a spatula to spread the tofu on the hot sheet.
👩🏽🍳 What do you do with tofu crumbles?
Tofu crumbles are versatile! Eat on their own, or use as ground beef or ground turkey substitute in your meals. Other ideas for use include:
- Add to pasta sauces (eg: bolognese sauce)
- Southwest Salad
- As a topping for salads or buddha bowls
- Add to Tacos or Quesadillas as a meat alternative
- Mix into a hearty casserole dish (eg: lasagna)
- Add to your curry, tikka masala or chili
- Add to sandwiches
- Fill dumplings or pierogi
- Mix into soups or goulash
- Fill your wrap, or Döner with it
Store in an air-tight container in the fridge for up to 4 days. Reheat in a pan or in the oven to crisp up before serving. However, it tastes great cold too!
❄️ How to freeze
Store in a freezer-friendly bag, or container and label with date of freezing. Store in a freezer, where it keeps fresh for up to three months. Defrost in fridge overnight, or by shortly re-frying it in a pan.
Shredded Tofu Recipe
- tofu press, cheese grater, pan for frying or baking sheet for baking
- 1 block of firm tofu (extra-firm works too)
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ¼ teaspoon chili powder (use more if you want it spicier)
- 2 teaspoon soy sauce, or tamari
- oil for frying, such as extra-virgin olive oil or cooking spray
- Drain and press tofu. I do recommend a tofu press for pressing your tofu since it makes that process way easier and cleaner. Press it for at least 30 minutes, best overnight in the fridge. To press tofu without a tofu press place it in between paper towels, or a kitchen towel, and place heavy objects such as plates and books on it.
- Using a cheese grater grate the pressed tofu. Lay the grater onto the side while grating. That way the tofu will stay in the grater making it easier and quicker to transfer to a bowl. Be careful not to cut yourself. Chop chunks that break off and are too small to grate by hand with a kitchen knife.
- Transfer to a bowl, add seasonings and mix with your hands until seasoning covers all tofu. Cover and let it marinate for at least 20 minutes, or best overnight in the fridge. The longer you let it rest, the more flavor the tofu will absorb.
- Pan-frying: Heat oil in a pan. Once hot fry tofu until crisp and brown. The longer you fry it the crispier it gets.Baking: Preheat your oven to 180°C / 355°F. Line a baking sheet with parchment paper and/or grease with heat-resistant oil. Spread the tofu evenly over the pan. Bake for 30 minutes, stirring the tofu halfway through until the tofu is browned. For crispier shreds, bake them longer, for more tender shreds bake them a little less.
- Serve as is, or use in other dishes as needed and wished.
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