Basic Shredded Tofu

Basic Shredded Tofu

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Shredded Tofu Pollo
Main Ingredients:

1 block extra-firm tofu (YES – only extra firm) drained and shredded (use the large side of a cheese grater). No need to press for this but do drain it well. Can I get a HALLELUJAH!?

Since tofu absorbs flavors from herbs, spices, and sauces, there are many ways to create flavor profiles for the “shreds.” Below are directions and suggestions for creating the dishes you crave.

Basic Instructions

  1. Preheat your oven to 350F. Line a cookie sheet with parchment paper and spritz generously with cooking spray.
  2. Use the large side of a cheese grater to grate the block of tofu into shreds into a large mixing bowl. You’ll be surprised how many shreds this makes; make it a darned big bowl!
  3. Mix the **ingredients for you “sauce of choice” (see below) in a separate bowl the pour it over the tofu shreds and give it the gently with a wooden spoon or something that won’t pulverize the delicate wee strands of beautiful shredded tofu.
  4. Spread the tofu out evenly over the prepared pan. Make sure it’s not clumped or piled. Sorta think about it as a single layer. Bake for 35-40 minutes, stirring it once or twice until it’s medium brown.
  5. Serve hot as a sandwich, in tacos, on nachos, in lettuce wraps, on a baked potato, any way you like! Or allow to cool completely before storing in an air-tight container in the fridge for 3 – 4 days.

**If you use the “barbeque” sauce recipe below, just add that after it’s done because it will burn in the oven. You can toss the cookie sheet back in the oven for five minutes to heat the sauce.

The Sauce

Make a one of the sauces below to match the flavor profile or dish you are looking for — or make one up!

Shredded Tofu Pollo (Pictured in featured recipe)

  • 1 tablespoon lime juice
  • 1/2 tablespoon olive oil
  • 2 teaspoons of Cholula (or any other Mexican-spiced hot sauce)
  • 2 teaspoons garlic
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • ½ teaspoon crushed pepper
  • A little fresh cilantro

Barbecue Tofu

  • 1 tablespoon Bragg’s Aminos (or soy sauce/tamari)
  • 1/2 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon *granulated garlic powder
  • 1 teaspoon *granulated onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup Sweet Baby Rays (or any vegan barbeque sauce). Save the barbeque sauce for after the tofu is done – it’ll burn in the oven.

Asian Inspired Tofu

  • 1 tablespoon Bragg’s Aminos (or soy sauce/tamari)
  • 2 teaspoons toasted sesame oil (make it hot sesame oil if you want!)
  • 1 teaspoon *granulated garlic powder
  • 1 teaspoon *granulated onion powder
  • 1 teaspoon garlic chili pasta – sambal oelek
  • 1 teaspoon of plum vinegar (if you don’t have it BUY SOME; but in the meatime, seasoned mirin will work okay).
  • A pinch of salt ONLY if you need it. If you are using Braggs AND plum vinegar it will be like the Dead Sea already!

“Bacon” Bits & Pieces

  • 1 tablespoon Coconut Aminos
  • 1 tablespoon Bragg’s Aminos (or soy sauce/tamari)
  • 1/2 tablespoon avocado oil (or whatever you have)
  • 1 teaspoon smoke paprika
  • 1 teaspoon *granulated garlic powder
  • 1 teaspoon *granulated onion powder
  • 1 teaspoon liquid smoke
  • 1 teaspoon of smoked salt if you have it!
  • 1 teaspoon of Maple Syrup (I really like Lakanto Monkfruit maple flavored syrup but, you do you!).

*I always use granulated garlic and onion powder. That powdery stuff flies all over the kitchen and you use twice as much to get the same flavor – and it’s just blech!

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