Name: Shredded Tofu Chicken
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Ingredients: 1 block firm tofu (shredded); 1/3 cup vegetable broth; 1/2 tsp miso paste (optional but recommended ); 1 Tbsp olive oil; 1/2 tsp dried sage; 1/2 tsp dried thyme; 1/8 tsp nutmeg; 1/2 tsp salt; pepper (to taste)

A quick and easy vegan Shredded Tofu Chicken, made up of firm tofu, flavoured in a vegan ‘chicken’ marinade made of poultry spices and broth.

This super simple to make tofu chicken is a fantastic non-processed vegan meat option! If you’re trying to cut down on pre-made store bought vegan meat, start with this Shredded Tofu Chicken recipe! It’s less expensive than buying vegan meat replacements from your grocer, and much healthier.

One of the best parts about this recipe is that it’s made with only firm tofu, shredded with a cheese grater, and simple pantry ingredients. This vegan meat is made without vital wheat gluten, so it’s suitable for a gluten free diet.

What Type of Tofu To Use

Be sure to use the right type of tofu for this recipe! If you’re new to tofu, you should know that not all varieties are interchangeable. Tofu varies in firmness from soft to medium firm, firm and extra firm.

So, what firmness of tofu is best for this recipe you may ask? I suggest firm or extra firm. 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.

I don’t press the tofu for this recipe out of simplicity. Since we’re using a vacuum pack tofu with minimal moisture, simply patting the block of tofu before shredded it will suffice perfectly fine!

Soft tofu will not work for this recipe, as it will not shred and will be a watery mushy mess!

Generally when making tofu taste like chicken or meat, it’s usually recommended to use a firm or extra firm tofu to get the right texture.

Ingredients in This Recipe

Block firm tofu, shredded

Vegetable broth
Miso paste (optional)
Olive oil

Dried sage
Dried thyme
Nutmeg

Salt
Pepper

How to Make This Recipe

Shredded Tofu Chicken

Preheat oven to 400 degrees Fahrenheit. 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.

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.

Use how you would use shredded chicken (in tacos, egg rolls, sandwiches, quesadillas and more)!

Common Questions

Can I use soft or silken tofu in this recipe?

Use only firm or extra firm tofu in this recipe. Ideally use firm or extra firm tofu not in water, but rather the type that is in the vacuum pack with very minimal moisture. Soft or silken tofu will not work in this recipe.

How do I store this Shredded Tofu Chicken?

You can store the mixture in the refrigerator for 3-4 days.

How do I use this Shredded Tofu Chicken?

You can use this Shredded Tofu Chicken any way that shredded chicken would be used. Add it to a skillet with stir fried vegetables, use in tacos, quesadillas, or in sandwiches like my Shredded Tofu Chicken Sandwich!