Yield: 1 large bowl
Easy Shredded Tofu (The Plant Pulled Protein For Tacos, Salads, And Bowls)
This versatile and delicious pulled protein, made with grated tofu, is ready under 40 minutes and works for everything from crispy taco fillings to salad toppers and grain bowls.
Ingredients
- 1 block extra firm tofu, grated, (340 g)
- 2 Tbsp extra virgin olive oil
- 3 Tbsp Soya sauce, Tamari or Coconut Amino sauce
- 1 tsp cumin powder
- 1 tsp smoked paprika powder or regular paprika
- ½ tsp cayenne or chili powder , (optional if you don't like spicy)
- Himalayan Salt and Fresh ground pepper to taste
Equipment
- 1 grater
Instructions
- Preheat oven to 200℃.
- Remove the tofu from its package, drain any excess water, and pat it dry well. Cut the block in half to make it easier to grate.
- Using the large holes of a box grater, grate the tofu into a bowl (pat dry again if needed).
- Combine gently the grated tofu with olive oil, soy sauce, cumin powder, smoked paprika powder, cayenne pepper (if using), salt, and black pepper. Gently toss until tofu is evenly coated with the seasonings, being careful not to overmix.
- Spread the seasoned tofu evenly onto a lined baking tray in a single layer. Reduce the oven temperature to 180°C (350°F) and bake for about 30 minutes, or until golden, lightly browned, and crispy around the edges.
- While the tofu is baking, stir it 2–3 times to ensure it cooks evenly.
- For extra crispiness, leave the oven door slightly open for a few minutes after baking and let the tofu cool inside. Alternatively, enjoy it straight away.
- Store any leftovers in an airtight container in the refrigerator for up to 4–5 days.
Serving: 340g, Calories: 282kcal, Carbohydrates: 7g, Protein: 31g, Fat: 17g
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