Ⓥ Shredded Tofu “Meat”


  • 1 block of firm or extra firm tofu, drained, pressed
  • 2 tsp tamari or soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Olive oil if frying, or cooking spray if baking


  • Drain, press tofu using a tofu press or wrap it in a kitchen towel and place it on a plate with other one on top and some heavy items to weigh it down. I would suggest letting it press for at least 30 minutes.
  • Once the tofu is pressed, cut it into about 4 equal pieces. Lay a grater flat on its side to collect the shreds easily & CAREFULLY grate the tofu. I break up the chunks that are too small to grate safely with my hands or a small knife.
  • Mix the seasonings with the tamari or soy sauce in a bowl & add the tofu shreds. Mix it all together to combine really well & let it sit for 20 minutes or even covered in a container overnight in the fridge.
  • If you want to pan-fry the shredded, seasoned tofu, heat olive oil in a pan & add the crumbled seasoned tofu to crisp until brown. It will get crispier the longer it cooks.
  • If you want to oven bake the shredded, seasoned tofu, preheat oven to 375°F. Line a baking sheet with parchment paper, silicone baking mats or lightly spray it with cooking spray & add lay the shreds flat baking for 30-40 minutes. The longer, the crispier.
  • Serve with favorite sides and garnishes like beans, rice, roasted seasoned vegetables, cashew queso, in salads, bowls, burritos, sauces, etc. ENJOY!

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