Shredded Tofu Bowls

Yields: 2 - 3 Bowls

Recipe, Photo, & Styling by Michelle Cehn | World of Vegan

Shredded tofu bowls are a high-protein, plant-based meal made from grated extra firm tofu seared to achieve a crispy, meat-like texture. The result is a savory, vegan carnitas-style bite with golden edges that is completely plant-based.

This shredded tofu recipe features Hodo Organic Extra Firm Tofu, handcrafted for texture and flavor. Because our tofu is uniquely dense and pre-pressed, it is ready to shred straight from the package eliminating the need for pressing at home.

Grating the tofu creates a “pulled” texture with maximum surface area, allowing it to crisp evenly when pan-seared or air-fried while absorbing sauces and seasonings.

Ready in about 15 minutes, these shredded tofu bowls are a quick, healthy vegan dinner you'll want on repeat. Build a grain bowl, tuck it into tacos, or make it your own—this is tofu that shows up with texture and flavor.

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Ingredients

Equipment

• Cheese grater

• Non-stick frying pan

Shredded Tofu

• 1 (10 oz) package Hodo Extra Firm Tofu, shredded Locate Product

• 2 tbsp toasted sesame oil

• 3 large cloves of garlic

• Soy sauce, to taste

• Red chili pepper flakes, to taste

Sauce

• 1/4 cup Vegan Mayo

• 1 tbsp sriracha

• 1 splash rice wine vinegar

• 1” chunk of a boiled beet, blend in to create a bright pink hue

Bowl Ingredients (optional)

• 2 cups cooked rice, cooked

• 1 cup purple cabbage, shredded

• ½ cup edamame

• 1 avocado, sliced

• 1 tsp black sesame seeds

• 1 package roasted nori snack sheets

Instructions

1. 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.

2. In a large nonstick frying pan over medium heat, add the toasted sesame oil. 

3. Once hot, add the minced garlic and saute for one minute. 

4. 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. 

5. 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. 

6. 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.