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White speckled ceramic bowl with shredded tofu, rice, edamame, avocado, purple cabbage, and pink sauce, and a women's hand scooping up the tofu with chopsticks.
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Shredded Tofu

Tired of the same old tofu? It's time to try shredded tofu! Easy, enticing, and extremely versatile with a unique and tempting texture you'll love!
Course Lunch or Dinner
Cuisine asian
Keyword shredded tofu
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 bowls
Calories 581kcal
Author Michelle Cehn | World of Vegan

Equipment

Ingredients

Shredded Tofu

  • 1 package super firm tofu extra-firm tofu from Hodo works best!
  • 2 tbsp toasted sesame oil
  • 3 large cloves of garlic minced
  • soy sauce to taste
  • red chili pepper flakes to taste

Sauce

  • ¼ cup vegan mayo
  • 1 tbsp sriracha
  • 1 splash rice wine vinegar
  • 1" chunk boiled beet blend in to create a bright pink hue

Bowl Ingredients (Optional)

  • 2 cups cooked rice
  • 1 cup purple cabbage shredded
  • ½ cup edamame
  • 1 avocado sliced
  • 1 tsp black sesame seeds
  • 1 package roasted nori snack sheets

Instructions

  • Remove the tofu from the package and pat dry. Using a classic cheese grater, shred the entire block of tofu on the coarse side of the grater.
  • In a large nonstick frying pan over medium heat, add the toasted sesame oil. 
  • Once hot, add the minced garlic and saute for one minute. 
  • Add the shredded tofu, soy sauce, and red pepper flakes to the pan and mix with a spatula. Spread the tofu into a flat layer on the pan and allow to cook for several minutes, until lightly browned on the bottom side. Then mix with a spatula and allow to sit undisturbed again for a few minutes. Repeat this until your tofu is beautifully browned or cooked to your liking. Remove from heat. 
  • Mix your sauce—either simply mixing together vegan mayo, sriracha, and white rice vinegar in a small bowl with a spoon, or blending the sauce ingredients with a small chunk of boiled beet to get a hot pink sauce color. 
  • Assemble your bowl with rice, cooked shredded tofu, purple cabbage, edamame, and avocado. Drizzle with sauce, shake on sesame seeds, and serve with crispy roasted nori seaweed snack sheets. 

Nutrition

Calories: 581kcal | Carbohydrates: 48g | Protein: 19g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 1336mg | Potassium: 826mg | Fiber: 7g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 28mg | Calcium: 112mg | Iron: 4mg