In my Shredded Tofu Recipe I shred tofu with a cheese grater to create a surprisingly tender, crisp crumble that mimics vegan ground beef or turkey.

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I thought tofu was boring until the BEAT Shredded Tofu Recipe changed my mind. That crunchy-tender crumble somehow mimics the best parts of ground meat, without pretending to be something else.

A block of extra-firm tofu becomes impossibly satisfying, and smoked paprika adds a smoky note that lingers. I kept sneaking tastes while I tested and promised myself Id stop, but never did.

Its salty, smoky profile packs such a punch I still cant figure out why its so addictive, but Im glad it is. There’s a little secret mouthfeel that makes you curious, youll want to recreate it every week.

Tofu Recipes Vegan

Why I Like this Recipe

– I love the contrast of crispy bits and soft pieces, it just feels really satisfying to eat
– It packs a bold, savory punch so meals feel hearty and not boring, even on a weekday
– Super forgiving to make, I can mess up a little and it still turns out great
– Reheats and stores well so I can meal prep and not worry about lunch next day

Ingredients

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Extra firm tofu gives loads of protein and some iron, holds texture well.
Cornstarch crisps up tofu, adds slight carbs, makes a nicer crust.
Soy sauce or tamari is salty, adds umami and sodium, helps color and savory depth.
Tomato paste gives tang, umami, a little sweetness and body to the mix.
Nutritional yeast is nutty and cheesy, adds B12 when fortified and extra protein.
Smoked paprika and cumin add warmth, smoky depth and earthy background notes.
Maple syrup or brown sugar provides a small sweet touch that balances the savory.
Scallions give a fresh, crunchy bright finish and a mild onion pop.

Ingredient Quantities

14 oz (400 g) extra-firm tofu, pressed well

2 tbsp cornstarch or arrowroot

2 tbsp soy sauce or tamari

1 tbsp tomato paste or vegan Worcestershire sauce

1 tbsp nutritional yeast

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp ground cumin

1/4–1/2 tsp chili powder or crushed red pepper flakes (optional)

1 tsp maple syrup or brown sugar

1/2 cup vegetable broth or water

2–3 tbsp neutral oil (canola, avocado) for frying

1 tsp toasted sesame oil (optional)

Salt and black pepper to taste

2 scallions green onions, thinly sliced (optional garnish)

How to Make this

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1. Press the 14 oz extra-firm tofu really well (30 minutes between towels with something heavy, or use a tofu press) then grate it on the large holes of a cheese grater so you get a shredded, crumbly texture.

2. Squeeze the shredded tofu with your hands or a towel to remove extra water, then toss it in 2 tbsp cornstarch or arrowroot until evenly coated.

3. In a bowl whisk 2 tbsp soy sauce or tamari, 1 tbsp tomato paste or vegan Worcestershire, 1 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4–1/2 tsp chili flakes if using, 1 tsp maple syrup or brown sugar and 1/2 cup vegetable broth or water.

4. Pour that mixture over the cornstarch-coated tofu and mix well so the tofu soaks up the flavors; let it sit 5 minutes while you heat the pan.

5. Heat a large nonstick or cast iron skillet over medium-high and add 2–3 tbsp neutral oil (canola or avocado); make sure it’s hot but not smoking.

6. Add the tofu in an even layer, leave it alone for a few minutes so it browns, then stir and press bits down to maximize crispiness; cook, stirring occasionally, until most pieces are golden and crisp, about 8–12 minutes. Cook in batches if your pan is crowded.

7. If the pan gets dry or the tofu seems pasty, splash a little of the reserved vegetable broth to loosen and help the sauce caramelize, then keep cooking until crisp.

8. Finish with 1 tsp toasted sesame oil (optional) and taste, adjusting salt and black pepper as needed.

9. Serve hot topped with thinly sliced scallions (green onions) and use it like vegan ground beef or turkey in tacos, bowls, pasta or whatever you want.

Equipment Needed

1. Tofu press or a heavy weight and 2 kitchen towels to press the tofu
2. Cheese grater with large holes for shredding into a crumbly texture
3. Large mixing bowl
4. Measuring spoons and a 1/2 cup measuring cup for liquids
5. Whisk or fork to mix the sauce
6. Large nonstick or cast iron skillet for frying
7. Spatula and tongs or a sturdy wooden spoon to stir and press the tofu
8. Extra kitchen towels or paper towels for squeezing and cleanup

FAQ

Q: How do I get the tofu shredded instead of crumbled?
A: Press the block well 15 to 30 minutes, then use a fork or your fingers to pull it apart along the grain into long strands. You can also grate it on a coarse box grater for faster shredding, just be gentle so it stays stringy not mushy.

Q: My tofu never gets crispy, what am I doing wrong?
A: Make sure it's really pressed and toss the shredded tofu with the cornstarch before frying, that creates a crisp crust. Use a hot pan and dont overcrowd it or it'll steam not crisp. Finish with a quick stir fry on high so edges brown.

Q: Can I bake this instead of frying?
A: Yes, spread shredded tofu on a lined sheet, spray or drizzle a little oil, bake at 425 F for 20 to 30 minutes, flipping once, until golden. Baking gives a drier, chewier texture not quite as crunchy as pan frying but still very good.

Q: Is this recipe gluten free and vegan friendly?
A: It's vegan by default. For gluten free use tamari or a gluten free soy sauce and make sure your vegan Worcestershire or tomato paste is GF. Arrowroot works instead of cornstarch if you need grain free.

Q: How should I store and reheat leftovers?
A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet on medium high to get some crisp back, or microwave if you're rushed but it will get softer. Reheat until steaming hot.

Q: My tofu tastes bland, how can I boost flavor?
A: Add more soy/tamari and a splash of vinegar or lemon for brightness, a pinch more smoked paprika or a dash of hot sauce for heat, and stir in the toasted sesame oil at the end for that nutty finish. Let it sit a few minutes in the sauce so the flavors soak in.

The BEAT Shredded Tofu Recipe Substitutions and Variations

Cornstarch or arrowroot: swap for potato starch 1:1 for extra crisp, or tapioca starch 1:1 for chewier texture. If using all purpose flour, use about 1.5 times the listed amount but it won’t be as crisp.
Soy sauce or tamari: use coconut aminos 1:1 (less salty, slightly sweeter so add a pinch of salt), or Bragg Liquid Aminos 1:1 for a similar savory punch.
Tomato paste or vegan Worcestershire: use miso paste 1:1, thin with a tsp of water for spreadable consistency, or ketchup 1:1 in a pinch but cut back on the maple syrup since ketchup’s sweeter.
Nutritional yeast: substitute with a homemade vegan parm (finely ground cashews plus a little salt, about 1 tbsp), or a tiny smear of Marmite or yeast extract for umami (start with 1/8 to 1/4 tsp and taste).

Pro Tips

1. Freeze the tofu ahead of time then thaw and squeeze it out, it gives a chewier, meatier bite that grating alone wont quite match. Pressing longer helps too, dont skimp.

2. Let the cornstarch-coated tofu sit a few minutes before it hits the pan so the starch hydrates, then make sure the oil is hot but not smoking. Put the tofu in one even layer and leave it alone for a few minutes so it browns, that stillness = crisp.

3. Never crowd the pan, do it in batches. Crowding makes steam not crisp, and you end up with soggy bits. If the pan gets pasty, splash a little veg broth to deglaze and keep cooking so the sauce can caramelize.

4. Keep it crispy after cooking by draining on a wire rack not paper towels, and add the toasted sesame oil and last minute salt adjustments at the end so flavors pop. Reheat in a hot oven to revive crispness, microwave makes it limp.