Shredded Tofu Chicken Recipe
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This shredded tofu chicken makes the best vegan chicken sandwiches packed full of savory delicious flavors, clean protein and tons of meaty crispy bits piled up high in your favorite bun or between slices of crusty bread.
Tofu Chicken
The shredded tofu is perfectly seasoned with umami spices and seasonings then roasted crispy and piled up high in a sandwich with the usual suspects: lettuce, tomato and my favorite oozing creamy vegan egg yolk in lieu of cheese. Easy, protein packed and super delicious, this “tofu fried chick’n” recipe ticks all the boxes and deserves a spot in your tasty repertoire.
How to Shred Tofu
Grating or shredding tofu is probably the easiest fastest method to prep your tofu for delicious crispy bits. All you need is a box grater and a block of Super Firm Tofu (this is the high protein kind in a vacuum sealed pack). NO PRESSING needed, just remove from the package and shred it through the large side of a box grater straight into a bowl just like you would a block of cheese. Super easy and fast and it will look just like shredded mozzarella. This method yields lots of beautiful surface to get those perfect crispy edges but also stay meaty and pile beautiful in a sandwich.
How to Season the Tofu Shreds
- Once you have the shreds in a large mixing bowl toss to coat with the shoyu and olive oil. This is your liquid layer that will help all the dry spices stick and coat everything evenly and nicely.
- Sprinkle in your dry spice mix: nutritional yeast, onion powder, smoked paprika, rosemary and freshly cracked pepper. Give everything a toss then transfer to a large parchment lined baking sheet. I like to pack it together with the back of my spatula to create a flat surface.
- Finish with a drizzle of olive oil and a pinch of flakey salt that’s going to bake into the crispy bits as they roast in a hot 400″F oven. Divine!
How to Use Shredded Tofu
- In a Focaccia sandwich with olive tapenade
- Gyros, Tacos, Burritos, Enchiladas, Nachos + Fajitas
- Vegan Caesar Salad
- Sprinkled over this Shoyu Ramen
- to make Sushi or Spring Rolls
- on Pizza or Lasagna
- with Vegan Fried Rice + Roasted Broccoli
- Dumpling Salad
- Lettuce Wraps
- Sloppy Joes.
On Storage
Although even cold leftovers are tasty in a salad or a quesadilla, this is best served fresh straight out of the oven. To reheat you can toss any leftovers in a hot cast iron skillet with a drizzle of olive oil until warmed through and crisped up to your liking.
How to Make Shredded Tofu Chicken
Shredded Tofu Chicken
Ingredients
- 14 oz block super firm tofu (the high protein kind in a vacuum sealed package)
- 2 Tbsp shoyu
- 1 Tbsp olive oil + extra for drizzling
- 1.5 Tbsp nutritional yeast
- 2 tsp onion powder
- 1 tsp sweet smoked paprika
- 3/4 tsp dry rosemary
- freshly crackled black pepper 3-4 turns of the Peppermill
- 1 pinch sea salt flakes
Instructions
- Preheat your oven to 400”F. Line a large baking sheet with parchment paper and set aside.
- Prepare a large mixing. Remove the tofu block from the package (DO NOT PRESS) and grate it straight into the bowl through the large holes of your box grater. (It should look like shredded cheese at this point).14 oz block super firm tofu
- Add the shoyu and olive oil and give it a toss to coat.2 Tbsp shoyu, 1 Tbsp olive oil + extra for drizzling
- Sprinkle in the nooch, onion, paprika, rosemary and pepper and give everything a good toss to coat all over. Transfer to the baking sheet and spread it it one smooth layer using the flat side of the spatula to smooth the top. Drizzle with olive oil all over the top and sprinkle with a pinch of sea salt flakes.1 Tbsp olive oil + extra for drizzling, 1.5 Tbsp nutritional yeast, 2 tsp onion powder, 1 tsp sweet smoked paprika, 3/4 tsp dry rosemary, freshly crackled black pepper, 1 pinch sea salt flakes
- Bake in the preheated oven for 25 to 30 minutes until golden brown all over. Transfer to a cooling and allow to cool for a few minutes until cool enough to handle.
- Starting from the narrow end start rolling up the crispy tofu into a roll like you would a sheet a paper. Place on a cutting board and slice it up into thin strips.
- Serve piled up high in a sandwich with butter lettuce, a juicy slice of red tomato, some thinly sliced red onion and your favorite vegan sauce like: mayo, aioli, queso, Alfredo sauce or my dippy vegan egg yolks.
Video
Notes
- How to Shred Tofu - Grating or shredding tofu is probably the easiest fastest method to prep your tofu for delicious crispy bits. All you need is a box grater and a block of Super Firm Tofu (this is the high protein kind in a vacuum sealed pack). NO PRESSING needed, just remove from the package and shred it through the large side of a box grater straight into a bowl just like you would a block of cheese.
- On Storage - Although even cold leftovers are tasty in a salad or a quesadilla, this is best served fresh straight out of the oven. To reheat you can toss any leftovers in a hot cast iron skillet with a drizzle of olive oil until warmed through and crisped up to your liking.
