Shredded tofu flavoured in an easy vegan ‘chicken’ marinade, then tossed in a creamy dressing for a comforting Shredded Tofu Chicken Sandwich.

This super quick and simple to make tofu chicken is a great unprocessed vegan meat option! If you’re tired of buying expensive vegan meat from your grocer, this homemade vegan meat substitute is the perfect place to start.

Best of all, this shredded chicken is made with only tofu and simple pantry ingredients. It’s made without vital wheat gluten (making it much quicker to throw together), and so this vegan chicken contains no gluten.

This wholesome vegan chicken is then tossed in a dairy-free creamy dressing for the perfect Shredded Tofu Chicken Sandwich.

What Kind of Tofu To Use

There are actually various types of tofu, differing in firmness. So, what firmness of tofu is best you may ask? It all depends on the recipe you’re making!

You have to pay attention to the firmness level of tofu that a recipe calls for. Why? The firmness of tofu impacts how much moisture there will be in the recipe, as well as the texture. In order to make tofu taste like chicken or meat in general, it’s all about getting the right texture.

The most common types of tofu are silken, soft, medium, firm, medium firm, and extra firm. Firm and extra firm tofu have an almost meat-like texture, making them a perfect meat substitute when flavoured and seasoned.

For this Shredded Tofu Chicken Sandwich recipe, it’s best to use firm tofu (or extra-firm tofu would work too). Ideally you should use the type of firm tofu not in water, but rather the type that is in the vacuum pack with very minimal moisture.

Ingredients in This Recipe

Shredded Tofu Chicken

Block firm tofu, shredded
Vegetable broth
Miso paste (optional)
Olive oil
Dried sage
Dried thyme
Nutmeg
Salt
Pepper

Dressing

Vegan mayonnaise such as Follow Your Heart Original Vegenaise
Vinegar
Mustard
Dill
Salt plus more to taste
Pepper

Shredded Tofu Chicken Sandwich

Slices of bread (or buns)
Iceberg lettuce leaves

How to Make This Recipe

Shredded Tofu Chicken

Drain block of firm tofu and pat dry. Using the large side (not fine) of a cheese grater, grate the entire block of tofu. Set aside.

Preheat oven to 400 degrees fahrenheit.
Add broth, miso paste (optional), olive oil, herbs, salt and pepper to a large bowl and mix thoroughly. Toss shredded tofu in the mixture.

Lay to the tofu in one layer on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove and allow to cool.

Dressing

In a large bowl combine vegan mayonnaise, vinegar, mustard, dill, salt and pepper to a small bowl. Mix well. Taste and add further salt and pepper if needed. Mix in the Shredded Tofu Chicken.
Place in the refrigerator to cool for 15-30 minutes (optional but recommended).

Shredded Tofu Chicken Sandwich

Place washed lettuce leaves on one slice of bread. Spoon generous portion of the tofu chicken salad mixture on top. Place more lettuce leaves on top before adding another slice of bread. Serve!

Common Questions

Can I use soft or silken tofu in this recipe?

No. Soft or silken tofu will not work in this recipe. You should use firm or extra firm tofu. It should ideally be the type of firm tofu not in water, but rather the type that is in the vacuum pack with very minimal moisture.

Do I have to refrigerate the tofu chicken and dressing mixture before making the sandwiches?

You don’t have to refrigerate the mixture before making the sandwiches, however I prefer it chilled. It’s up to your individual taste.

How do I store this Shredded Tofu Chicken?

You can store the mixture in the refrigerator for 1-3 days. I don’t suggest freezing the shredded tofu chicken mixture.