A quick and easy method for making crispy shredded tofu at the drop of a hat. Use the flavorful, crispy vegan shreds as a taco filling, loose “meat” sandwich, or filling for a rice bowl. Master the method then play around with different spices, aromatics and sauces.
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Why You’ll Love This Method
- Quick: want crispy tofu but don’t have time to press it between layers of paper towels for 30 minutes? This is the method to use. Simply squeeze some of the excess liquid out using your hands then shred and start cooking!
- Versatile: The method lends itself to versatility. Make it once as written with garlic and cumin, than play around with different spices, aromatics and sauces.
- No Special Equipment: no fancy pressing contraption, no air fryer, you don’t even need to heat up the oven. All you need is a box grater and a nonstick skillet.
- Unique and different: when you want to try something other than cubes or strips of crispy tofu, this shredded tofu is a nice option.
The Best Tofu For Shredding
The best type of tofu to use for this method is extra-firm tofu packed in water and sold in the refrigerated section. Do not use silken tofu. The recipe will likely work with firm tofu, though I haven’t tested that. The firmer, the better because the shreds are more likely to stay intact during cooking.
The Technique
This method is all about increasing the surface area on the tofu. More surface area means the excess water in the tofu will evaporate off at a higher rate (which is why you don’t have to press it between towels).
More surface area means more crispiness, which is high priority when it comes to cooking with tofu. The method is simple: shred extra-firm tofu onto a paper towel using a large hole grater. Transfer the tofu shreds to a large nonstick skillet with hot oil and cook until crispy.
Ingredients Needed
Here is the list of ingredients you will need for the recipe. Find the full recipe, with all the measurements, in the recipe card below.
- Tofu: for two to three servings, you will need 1 (16-ounce) block of extra-firm tofu.
- Oil: for this recipe you will need a high-heat cooking oil. I recommend using a neutral oil like avocado oil or canola oil. But you can also use more flavorful oils like sesame oil or peanut oil.
- Garlic: you’ll need 2 large cloves for this recipe. You can skip the garlic if you plan to season with other flavors or toss with a sauce.
- Cumin Seeds: another optional ingredient. But I think it makes for a very flavorful shredded tofu. If you don’t have cumin seed, skip it and add a dash of ground cumin at the end of cooking.
- Butter/Vegan Butter: just a tablespoon is needed towards the end of cooking to encourage browning on the tofu.
How to Make Shredded Tofu
- Squeeze Out Excess Water
I promised no pressing and there is no pressing. But I do recommend squeezing the big block with your hands to express any excess water. This isn’t anything too crazy—just give it a good squeeze. It may start to break apart a bit and that’s OK. Just don’t let the block fall apart or that will make it hard to shred.
- Shred the Tofu
Use a large hole box grater to shred or “grate” the tofu. I recommend grating the tofu over a single or double layer of paper towels. For one, it soaks up any excess moisture. But secondly, it makes it easier to transfer the tofu to the hot skillet.
- Sauté the Aromatics
Add the sliced garlic and oil to a skillet and cook briefly, just until it start to turn golden—it will continue to cook with the tofu so this step is just to jumpstart the cooking. Stir in the cumin seeds and cook briefly until fragrant.
- Add the Tofu and Cook
Add the tofu to the skillet and toss to coat in the oil. Spread the tofu into a single layer and allow it to cook, without moving, until starting to brown. Stir and continue to cook, only stirring occasionally, until golden brown. Add the butter (or vegan butter) and cook until crisp.
How to Serve It
- I like to make Shredded Tofu Tacos. Pile the shredded tofu into warmed tortillas and top with any kind of salsa. Tomatillo Salsa or Tomato Chipotle Salsa are both great options. I also like to use Chimichurri or Red Chimichurri for an herby sauce option.
- Make shredded tofu sandwiches by tossing the tofu with Carolina Gold BBQ Sauce and piling the shreds onto a toasted bun.
- Use it in place of chicken in Fajita Bowls, or in place of ground beef in my Ground Beef Bulgogi.
- Spoon over Saucy Gochujang Pasta for a delicious vegan pasta dinner.
Storage and Reheating
- Store the cooked shredded tofu in a glass container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
- Freeze shredded tofu for up to 3 months.
- You can also shred the tofu up to 3 days before cooking it.
Shredded Tofu Recipe
Description
Ingredients
- 1 (16-ounce) extra-firm tofu, drained
- 2 tablespoons avocado or canola oil
- 2 large garlic cloves
- 1 teaspoons cumin seeds
- 1 tablespoon unsalted butter or vegan butter
- Kosher salt
Instructions
- Squeeze tofu over a bowl to remove excess water. It’s OK if the tofu starts to break apart, but avoid crushing it into small pieces. This step is meant to release most of the excess of water, but not all of it.
- Shred tofu over a layer of paper towels using a large-hole box grater. Spread tofu into a single layer and let drain while preparing and cooking garlic.
- Slice 2 cloves garlic then add to a large nonstick skillet with 2 tablespoons avocado oil. Place over medium heat and cook, stirring occasionally, just until garlic starts to turn golden around edges, about 2 minutes.
- Add 1 teaspoon cumin seeds and cook 30 seconds.
- Add shredded tofu and 1 teaspoon of salt; toss to coat (turn those garlic slices up and into tofu!) then spread tofu into an even layer and cook, without moving for 3 minutes. Stir tofu then spread into an even layer and cook without moving for another 3 minutes. Repeat stirring, spreading into an even layer and cooking for 3 more minutes once more.
- Add 1 tablespoon butter and cook until golden brown and crisp, 4–6 minutes. Serve as desired.
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Equipment
Notes
Nutrition
More Tofu Recipes to Try
- We’ve got tons of healthy tofu recipes, here are a few to try next.
- I make Vegan Fried Rice a handful of times each month. It’s satisfying and versatile and a great way to use up leftover cooked rice.
- Tofu Tikka Masala is deeply savory and satisfying. The creamy tikka sauce is out of this world (and can be made ahead of time). Craving a sandwich? Make a Tofu Banh Mi! Or opt for something a bit lighter and make Korean-inspired Tofu Lettuce Wraps.
