In my countless quest to make tofu crunchy and additional seasoned, I offer you this crispy shredded tofu topping. Just like my baked tofu bits, it’s nice for including to grain bowls, salads, and stuffing into wraps. All you want is a field grater, agency tofu, cornstarch, and some extra pantry components to get these crackling and satisfying shreds in your life.
I’ve seen this tofu shredding approach pop up lots on social media over time. Usually the ultimate vacation spot is a softer recipe like a sticky taco filling, stir fry or curry. I’m a fan of those, don’t get me incorrect. I virtually all the time need my tofu on the sturdy facet although. After shredding up a block one night time, I cranked the oven and started working.
Many tasty trials later, we’re right here! A easy coat in oil, spices, and seasoning yielded good outcomes initially. The addition of cornstarch takes it to a different degree although, making these tofu shreds extra brittle and a bit crusty.
A problem that I’ve with plant-based meals typically is the dearth of toothsome and crisp bites. It may all learn a bit tender after some time! This shredded tofu recipe definitely addresses that want for various texture.
I did try this method within the air fryer, however the items cooked inconsistently, burned, obtained caught underneath the basket, and it needed to be accomplished in batches (one in all my greatest pet peeves in a recipe!). Spreading the tofu out on a half sheet pan within the oven is simply simpler and more practical! My air fryer tofu recipe is an efficient one should you’re wanting to make use of that piece of kit although 😉
I hope that you just give this one a strive quickly! As all the time, you probably have questions, be at liberty to pop them within the feedback and I’ll get again to you as quickly as I can.
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Crispy Sheet Pan Shredded Tofu Topping
Delightfully chewy and well-seasoned shredded tofu bits are excellent for topping stews, salads, rice bowls, stuffing into wraps and extra.
Servings 3 -4
Substances
Spice Mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried basil
- ½ teaspoon sumac
Tofu
- 1 block agency or additional agency tofu (mine are 500 grams)
- 2 tablespoons olive oil
- salt and floor black pepper, to style
- 1 tablespoon cornstarch
- spice mix (see above)
Notes
- Potato starch is a superb substitute for cornstarch.
- Use any spices you want/which can be acceptable for what you’re serving. I’m simply sharing my go-to mix right here to provide you an concept of how a lot seasoning to make use of normally.
- I like to recommend being fairly liberal with the salt and pepper should you can! Tofu loves good seasoning.
Directions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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Make the spice mix. In a small bowl, mix the garlic powder, onion powder, paprika, dried basil, and sumac. Stir to combine and put aside.
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Take away the tofu from the bundle. Place a field grater on prime of a clear kitchen towel. Grate the tofu with the massive holes of the field grater. Unfold the shreds out on the towel and gently blot them dry. Switch tofu shreds to a big bowl.
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To the tofu, add olive oil, salt, pepper, cornstarch, and the spice mix. Toss with a spatula till dry bits of cornstarch are now not seen.
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Switch the coated tofu shreds to the baking sheet and unfold them out as a lot as potential. Pop the tofu within the oven and roast for 30-35 minutes, or till well-browned and crisp, flipping and tossing the tofu shreds with a spatula on the midway level.
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Benefit from the tofu on prime of a grain bowl, salad, in a wrap and many others!
