shredded tofu

These shredded tofu wraps are packed with shredded tofu cooked down in a sweet-savory-spicy sauce paired with sautéed bell peppers, lettuce, and sriracha mayo all wrapped in flour tortillas. These are incredibly versatile and you can customize your wraps however way you like!

Shredded Tofu Wraps with Sriracha Mayo

17.5 oz extra firm tofu (or tokwa)

Neutral oil

1.5 tsp smoked paprika

cumin powder

sriracha (adjust according to desired heat)

soy sauce

tsp dark soy sauce

maple syrup (adjust according to desired sweetness)

olive oil

garlic (minced)

vegan mayo

water

sriracha (, adjust according to desired heat)

lemon

sugar (, to counter acidity)

garlic powder (or 1 clove garlic, minced)

smoked paprika

Salt (to taste)

4-6 tortilla wraps (, depending on size)

Mixed bell peppers (I used green, yellow, red bell peppers)

white onion

lettuce

Charred/roasted corn

Black beans

tomatoes

vegan cheese

Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.

If pan-frying the tofu, heat a non-stick pan or skillet over medium heat. Spray a thin layer of oil.

Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side. You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

PREPARING THE TOFU

If air-frying/baking, preheat your air-fryer or oven to 350F/180C.

On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and try to spread it out as thin as possible.

For air-frying, air-fry for 10-15 minutes or until lightly golden brown - do not overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning. It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.

If baking, you may need to bake the tofu for 25-30 minutes.

AIR-FRYING/BAKING

While the tofu is cooking, prepare the sauce by mixing everything together. Feel free to adjust to your taste.

SAUCE

In the same pan, add the tofu (if you air-fried or baked it).

Pour the sauce into the tofu. Mix and cook down the tofu until the sauce is absorbed.

Taste the tofu and feel free to season the tofu with more soy sauce or maple syrup, if needed.

Turn off the heat. Set aside.

COOKING TOFU IN THE SAUCE

In the same pan, add some cooking oil.

Add the sliced onion and bell peppers.

Season with salt and allow to cook until tender to your liking. I like my peppers with a slight char.

Set aside.

BELL PEPPERS

Mix the mayo ingredients. Feel free to adjust the seasoning depending on your preferred taste.

SRIRACHA MAYO

On a tortilla, you can put some shredded lettuce, shredded tofu, sriracha mayo, and other mix-ins you’d like. Enjoy!

ASSEMBLING THE WRAPS

I like to prepare the mayo, chopped lettuce, sautéed veggies, and shredded tofu then just store these in the fridge for whenever I want some wraps.

I also make some ink advance then wrap each one in some aluminum foil to bring for meals on-the-go.

PREPARE-AHEAD TIPS

This shredded smoked tofu is the PERFECT vegan pizza topping, taco filling, or salad addition. You can use it as a delicious shredded chicken alternative that doesn&#39;t disappoint. It&#39;s also very easy to make and doesn&#39;t require a lot of ingredients. And did I mention...no pressing required?

Shredded Smoked Tofu

smoked tofu* (Do not sub regular tofu!)

tbsp tamari (soya sauce will also work)

liquid smoke

garlic powder

onion powder

tsp smoked paprika

Preheat your oven to 300F (150C). Line a baking sheet with tin foil or parchment paper.

Remove the smoked tofu from the package and gently dry it with a paper towel (you don&#39;t need to press it).Using the biggest side of the cheese grater, shred the entire block of tofu.

Add the shredded tofu to a large bowl. Add in the olive oil, tamari, liquid smoke, and stir. Add the rest of the seasonings and stir well.

Spread out the shredded tofu on the baking sheet.Bake for 30 minutes** (or until you get the desired texture), stirring halfway through. Add to pizzas, tacos, salads, or anywhere else you would use shredded chicken!

These Shredded Tofu Burrito Bowls are high in protein and veggie-packed! Crispy shredded tofu, black beans, veggies &amp; salsa verde yogurt sauce!

Shredded Tofu Burrito Bowls

block super firm tofu (see notes)

avocado oil (separated)

taco seasoning (separated)

bell pepper (sliced)

onion

rice

black beans (drained & rinsed)

head romaine (chopped)

avocados (sliced)

onions (optional, for serving)

cilantro (for serving)

salsa verde sauce (optional, see notes)

lime wedges (for serving)

tortilla chips (optional, for serving)

Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.

Use a cheese grater to grate the tofu. Transfer to one of the baking sheets and drizzle with 1 tablespoon of oil and 1.5 tablespoons taco seasoning. Toss to coat and place in the oven for 10 minutes.

Meanwhile, add the bell pepper, onion and remaining oil &amp; taco seasoning to the other baking sheet. Toss to coat. Pull the tofu out after 10 minutes and toss. Place the tofu and the peppers/onions into the oven and bake for another 15 minutes - or until the veggies are charred and the tofu is crispy.

Meanwhile, add the salsa verde sauce ingredients (see notes) to a bowl and mix to combine. Taste and adjust the seasonings as needed. Set aside.

To assemble, layer each bowl with rice and top with beans, tofu, peppers/onions, romaine, avocado &amp; pickled onions. Sprinkle with cilantro and drizzle with salsa verde sauce. Have plenty of lime wedges &amp; tortilla chips on the side!

https://www.youtube.com/watch?v=PffQDd-9uTk

These Shredded Tofu Burrito Bowls are high in protein and veggie-packed! Crispy shredded tofu, black beans, veggies & salsa verde yogurt sauce!
*******
GET THE FULL RECIPE: https://www.thissavoryvegan.com/shredded-tofu-burrito-bowls/

▢1 block super firm tofu see notes
▢2 tablespoons avocado oil separated
▢2 tablespoons taco seasoning separated
▢1 bell pepper sliced
▢1 red onion sliced
FOR THE BOWLS
▢2 cups cooked rice
▢1 15-ounce can black beans drained & rinsed
▢1 head romaine chopped
▢2 small avocados sliced
▢pickled onions optional, for serving
▢cilantro for serving
▢salsa verde sauce optional, see notes
▢lime wedges for serving
▢tortilla chips optional, for serving

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Shredded Tofu Burrito Bowls | This Savory Vegan

This crispy Shredded Tofu recipe is not only easy to make but also versatile for a variety of dishes! With just 9 ingredients and the choice of either pan-frying or baking, this shredded tofu recipe guarantees a healthy and protein-packed addition to your meals.

Easy Shredded Tofu

extra-firm tofu ((1 block))

mustard

cumin

black pepper

chili powder ((use more if you want it spicier))

soy sauce (or tamari)

Drain and press the tofu. We recommend using a tofu press for this step, as it simplifies and streamlines the process. Press the tofu for a minimum of 30 minutes. Ideally, place it in your tofu press the night before and let it press overnight in the fridge.

If you don&#39;t have a tofu press, place the tofu between paper towels or a kitchen towel, and then weigh it down with heavy objects like plates and books.

Preparation

Shred the pressed tofu using a cheese grater. Place the grater on its side while grating to prevent the tofu from falling out. This technique facilitates transferring the grated tofu to a bowl quickly. Be cautious not to cut yourself. For small chunks that break off and are too small to grate, use a kitchen knife to chop them. Alternatively, you can also use your food processor or a kitchen mandolin to shred your tofu.

Transfer the shredded tofu to a big bowl, add the listed seasonings, and mix thoroughly with your hands until the seasonings cover all of the tofu. Cover the bowl and allow the tofu to marinate for a minimum of 20 minutes. For maximum flavor absorption, marinate the tofu overnight in the fridge.

Shredding and Seasoning Tofu

Heat oil in a big pan or skillet, preferably using non-stick. Once the oil is hot, fry the tofu until it turns crisp and brown. The longer you fry it, the crispier the tofu will become.

Pan-frying Method:

Preheat your oven to 355°F (which is 180°C). Line a baking sheet with parchment paper and/or grease it with heat-resistant oil. Spread the tofu evenly on the baking sheet. Bake for approximately 30 minutes, pausing halfway through to stir the tofu. The tofu should be browned. For even crispier shreds, extend the baking time; for a more tender texture, reduce the baking time slightly.

Baking Method:

Preheat your air fryer to 355°F (which is 180°C). Spread the marinated tofu evenly in the air fryer basket. We recommend using an air-fryer liner or parchment paper, as it helps with cleanup and prevents any potential sticking or mess in the air fryer basket. Just be mindful of the air circulation in your air fryer. Depending on the size of your air fryer, you may need to do this in batches to avoid overcrowding. Cook the tofu in the air fryer for about 15 minutes, shaking the basket or stirring the tofu halfway through to ensure even cooking. Adjust the cooking time for your preferred level of crispiness.

Air-Fryer Method:

This Spicy Hoisin Ginger Tofu served over rice is packed with spicy, savory flavors from the sauce and the earthy aroma from ginger. The tofu has a meaty texture from using a mix of shredded and crumbled tofu, that were cooked until chewier and “meatier” in consistency before being cooked down with the aromatics and tasty sauce.

Spicy Hoisin Ginger Tofu

lb extra firm tofu (pressed)

Neutral oil (for cooking)

hoisin sauce

chili

tbsp vinegar rice

neutral oil

ginger

red bell pepper

bird’s eye chili (, optional for extra heat)

sesame oil

rice (to serve)

green onions (for topping)

Toasted sesame seeds (for garnish)

Remove the tofu from the water and drain from any excess water. Press your tofu. I like to do so by wrapping it in a large towel and placing a heavy surface on top.

Using a cheese grater, carefully grate half of the tofu into shreds.

For the remaining half, I simply used my hands to crumble the tofu.

Mix the shredded and crumbled tofu.

Leave untouched for 3-4 minutes on medium to medium high heat until golden brown. Flip or mix the tofu to cook the remaining side.

You can continue to cook the tofu until there are a mix of crispy bits and those that are still white and tender. It’s okay if not all are crispy and golden brown since this can add different textures.

PAN-FRYING

I prefer the air-frying/baking option since it’s an easier, more hands-off approach.

For air-frying, air-fry for 10-15 minutes or until lightly golden brown - do NOT overcook it since it can easily become too tough and dry. You can flip the tofu halfway through cooking to get even browning.

It’s also okay not to get even browning and even have some parts of the tofu still white, since this can add to the different textures of the overall tofu dish.

While the tofu is cooking, prepare the sauce by mixing everything together.

Feel free to adjust this to your taste.

In the same pan or wok, heat the oil over medium heat.

Once hot, add the minced ginger.

Sauté for 1-2 minutes until aromatic.

Add the bell pepper and chili (if using), Cook for 1 minute or until the bell peppers are tender.

Add the cooked tofu.

Taste the tofu and feel free to season the tofu with more hoisin sauce or maple syrup, if needed. You can also add more chili oil or sauce for heat, if you’d like.

Add the chopped green onions. Mix well.

Turn off the heat. Add the sesame oil and then mix everything together.

Scoop a generous amount of the spicy hoisin ginger tofu over a bowl of steamed rice.

Garnish with green onions and some sesame seeds, if you’d like.

Enjoy while hot!

TO SERVE

I didn't get to eat any of it but I was assured that it was well loved! Thank you as always.

https://www.youtube.com/watch?v=5XLC88ds5hY

for the full detailed recipe 👉🏼 https://thefoodietakesflight.com/spicy-hoisin-ginger-tofu/  ✨

#tofu #hoisinsauce #veganfood

shredded tofu cooked in a spicy hoisin ginger sauce! 🍚 #tofu #veganfood

Smoky, spicy shredded tofu taco “meat”! A versatile, protein-packed filling for tacos, bowls, burritos, nachos, and beyond. Just 10 ingredients and 20 minutes required!

Smoky Shredded Tofu Taco “Meat”

Tbsp olive or avocado oil

large onion (any color), finely diced ((1/2 onion

red bell

jalapeño,

garlic, minced

Tbsp chili powder ((or store-bought))

½ tsp smoked paprika

tsp sea salt

2-3 Tbsp adobo sauce ((from a can of chipotle peppers

water ((plus more as needed))

Tortillas (for tacos

Lettuce

Tomatoes

Cilantro

Guacamole ((or Easy Vegan Avocado Crema))

Salsa

If you haven’t already shredded your tofu, do so now. Drain the tofu and pat dry. Then, using the largest side of a box grater, shred the tofu and set aside.

Heat oil in a large skillet over medium heat. Once hot, add the onion and cook for 3-5 minutes, until soft, translucent, and beginning to brown.

Add bell peppers and jalapeños and cook for another 2-3 minutes, until softened. Add the garlic and toss to combine. Then add the chili powder, smoked paprika, and salt. Mix to evenly coat the veggies in the spices, then add the adobo sauce, optional chipotle pepper, and water and mix once more.

Add the tofu to the saucy veggies and toss to evenly coat. Spread the tofu into an even layer, turn the heat up slightly, and cook for 2-3 minutes until the bottom of the tofu begins to sizzle. Stir the tofu and scrape up any browned bits. Taste and adjust as needed, adding more water if too dry, adobo sauce for more heat/smokiness (we added the full amount), or more salt to taste. If the tofu is too wet, continue to cook uncovered to evaporate any extra liquid (we didn’t find this necessary!).

Enjoy! We love serving this tofu in bowls with beans, rice, roasted sweet potatoes, and guacamole, or in tacos topped with guacamole and slaw. This tofu also makes a delicious topping for nachos!

Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month (or longer).

My wife and I have just begun to add plant-based meals to our diet, this being our second entree. I made soft tacos last night with corn tortillas using this recipe for the filling. The recipe was easy to follow and the results were amazing! The only modification was adding the juice of one lime at the end after everything was combined. We were so happy with the flavor that we did not use the vegan cheese that I bought to go with the tacos.
I must admit that I had never cooked with tofu so I was a little apprehensive about how the texture would turn out. For us, the texture of the tofu was kind of like scrambled eggs - not a bad thing, just different from the beef and fish we have used in the past. When I asked my wife if I should make these again she said definitely!!! I agree. Thanks again for posting these delicious recipes!

Loved it! Came together pretty easily and super tasty. My one modification that helped a lot is that I added a little lime juice in the dish and served with lime wedges

Top 6 shredded tofu recipes from across the web

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Shredded Smoked Tofu

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Easy Shredded Tofu

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Smoky Shredded Tofu Taco “Meat”

Top 6 shredded tofu recipes from across the web

The most viewed shredded tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shredded Tofu Wraps with Sriracha M...

Shredded Smoked Tofu

Shredded Tofu Burrito Bowls

Easy Shredded Tofu

Spicy Hoisin Ginger Tofu

Smoky Shredded Tofu Taco “Meat”

The most viewed shredded tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine