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.
Notes
Nutrition
Kim Whelan says
I make this all the time. I also love the chili recipe with tofu. Thank You for the recipes.
Deb says
Great idea! Thank you
AJ says
Some of your nutritional info is incorrect. 1 Tablespoon of oil has 14 gr fat. Tofu is also a fairly high fat. The shredded tofu bbq at 4 servings per recipe is much higher than 5 grams per serving. It does look wonderful tho and I plan to try it!