I know I've been posting a lot of tofu recipes recently, but I just can't help it. I love the stuff! The textures and flavours you can make with tofu are endlessly delicious, and this recipe for Vegan BBQ Shredded Tofu is no exception. The tofu is shredded with a cheese grater and then baked in spices. This technique makes the most amazing tender and chewy bite. It's super satiating and full of BBQ deliciousness. A new fave in my house for sure!
Just 8 ingredients and super easy to make. It also stores well in the fridge for 3 - 4 days so it's great for meal prepping too.
Once you have your shredded tofu you can layer it on a bun for a pulled tofu sandwich, pile it on a taco or in a burrito, use it for scrumptious lettuce wraps, top on a baked potato, scatter over nachos, or enjoy it any way you like! (I'm also a big fan of munching on it straight from the pan). 😉
I came across the idea shredding tofu with a cheese grater from the blog Up Beet Kitchen, and I combined that technique with my method for making tofu crumbles and tah dah! Vegan shredded chicken. You just gotta love the amazing powers of tofu!! (Probably the most vegan statement ever said). Haha!
To make Vegan BBQ Shredded Tofu:
There is no need to press the tofu as it will dry out in the oven. Simply drain off the excess water and pat dry. Use the large side of a cheese grater to grate the block of tofu into shreds. Set aside.
Mix the oil, soy sauce, chili powder, smoked paprika, and garlic powder in a large bowl. Add the shredded tofu, and use a spatula to gently toss to evenly coat the tofu in the seasonings.
Spread the tofu evenly over the prepared pan. Bake for 28 - 33 minutes, stirring the tofu halfway through, until the tofu is browned. For chewier shreds you will want to bake them a little longer, or for more tender shreds bake them a little less.
Remove the tofu from the oven. Heat the BBQ sauce and water in a pan, and then stir in the baked tofu. The tofu will absorb some of the liquid and it will soften to tofu slightly making the most perfectly meaty texture.
Serve hot as a sandwich, in tacos, on nachos, in lettuce wraps, on a baked potato, any way you like! Or allow to cool completely before storing in an air-tight container in the fridge for 3 - 4 days.
Bon appetegan!
Sam Turnbull.
Vegan BBQ Shredded Tofu
Ingredients
- 1 350g block extra-firm tofu, drained and shredded (see step 2)
- 1 tablespoon light oil such as canola or vegetable
- 1 tablespoon soy sauce gluten-free if preferred
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ cup vegan-friendly BBQ sauce
- ¼ cup water
Instructions
- Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
- There is no need to press the tofu as it will dry out in the oven. Simply drain off the excess water and pat dry. Use the large side of a cheese grater to grate the block of tofu into shreds. Set aside.
- Mix the oil, soy sauce, chili powder, smoked paprika, and garlic powder in a large bowl. Add the shredded tofu, and use a spatula to gently toss to evenly coat the tofu in the seasonings.
- Spread the tofu evenly over the prepared pan. Bake for 28 – 33 minutes, stirring the tofu halfway through, until the tofu is browned. For chewier shreds you will want to bake them a little longer, or for more tender shreds bake them a little less.
- Heat the BBQ sauce and water in a pan, and then stir in the baked tofu. The tofu will absorb some of the liquid and it will soften to tofu slightly making the most perfectly meaty texture. Serve hot as a sandwich, in tacos, on nachos, in lettuce wraps, on a baked potato, any way you like! Or allow to cool completely before storing in an air-tight container in the fridge for 3 – 4 days.
Meghan R says
This was delicious!! I've seen shredded tofu recipes, and I would think, "ok they can do it, but there's no way that would work for me." It did! My husband was so impressed, and he would even make this recipe for himself, versus making meat. I used the today for sandwiches, but like you said, the opportunities are endless.
Sam Turnbull says
That's wonderful Meghan! Happy you enjoyed 🙂
Tracy says
This is great! I can’t be,e I’ve how easily the tofu shreds. If I wanted to use a different type of sauce as you mention in the notes, do I still use the soy sauce and spices before baking?
Sam Turnbull says
So happy you loved it Tracy. Yes, I would still season the tofu before baking or it will be pretty bland. You can use the same seasonings, or adjust if you want to play around a bit. Just don't increase the liquid anymore or you run the risk of soggy tofu shreds 🙂
Katie says
This was absolutely delicious - thank you!
Sam Turnbull says
You're welcome 🙂
Peggy Does Cake says
Sam, thanks for all your bomb recipes! I see you suggest "extra" firm tofu for this recipe, but we love love love Nasoya "super" firm (if you haven't ever tried it, you literally cannot squeeze any water from it it's so firm). Do you think that would be too dry, or do you think it would work? Thanks again for all you do!
Sam Turnbull says
I think that would work just fine, you just might need to cook it less. Enjoy!
Jenny says
I make these oil free and just sub water in place of the oil. They turn out great and are so versatile!
Sam Turnbull says
Wonderful!
Melissa Mertens says
I made this. Again. Super delicious. Thanks so much for the great recipe.
Sam Turnbull says
You're most welcome, Melissa! So happy you enjoyed it!