Shredded Tofu Recipe
Description
This shredded tofu recipe is the ideal method when you’re planning to cook tofu but don’t have time to press it. Quick, easy and versatile. Use it in tacos, sandwiches or rice bowls.
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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.
Equipment
Notes
Storage: 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.
This recipe is adapted from a Bon Appetit recipe by Chris Morocco.
Nutrition
Serving: 1/3 of recipeCalories: 158kcalCarbohydrates: 1gProtein: 4gFat: 15gSaturated Fat: 4gCholesterol: 10mgSodium: 243mgFiber: 0.5g
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