Shredded Tofu Beef
Turning TOFU into Shredded Vegan Ground “Beef” is Cheap, Easy and DELICIOUS! Use in just about any dish you like!
I’ve made a few Vegan Ground Beef recipes, like a TVP Ground Beef, Tempeh, and a Lentil & Mushroom as well. This recipe is very similar to my Tofu Ground Beef recipe, with a couple of differences.
First, we’ll be shredding the tofu with a cheese grater instead of crumbling it. This does change up the texture a bit, though it is subtle. Second, we will skip the dehydrating step. I find it’s not needed for the shredded tofu, and I prefer the more tender texture of it.
You can use it in just about anything too! I’ve been enjoying it all week in tacos, over rice, and in some Freezer Friendly Burritos! The possibilities are pretty endless and you can really let your imagination go wild! It’s a really simple recipe too that comes together relatively quickly.
You can save leftovers too and reheat them in a matter of minutes and use in just about any dish you can think of.
What’s the best tofu for Shredded Tofu Beef?
I highly recommend Super Firm Tofu as it’s vacuum packed and doesn’t require pressing. I haven’t tested this recipe out with Extra Firm but if you can only find that, then you’ll wanna press it for at least 30 minutes.
Ingredients for Shredded Tofu Beef
For the seasoning and marinade, we are packing a lot of UMAMI with a variety of sources. I tried to keep the ingredients as accessible as possible, but feel free to substitute as needed!
how to make Shredded vegan beef
This couldn’t be easier! First, shred your tofu with a cheese grater.
Make the marinade by combining all the ingredients.
Then, add the tofu to a pan and grill it for a few minutes until it’s slightly golden brown, then pour the marinade over.
Next, stir to incorporate the marinade, and cook for another 4 – 5 minutes. Season to taste and enjoy!
Enjoy as you wish!
use this recipe to make these!
Storage
Store any leftovers in the fridge and eat within 3 – 5 days, or freeze for up to 2 months.
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Shredded Tofu Beef
Equipment
Ingredients
- 16 oz Super Firm Tofu (or Extra Firm that's been pressed)
Marinade
- 1 tsp Vegan Beef Bouillon (or veggie bouillon)
- 2 Tbsp Soy Sauce
- 2 Tbsp nutritional yeast
- 2 Tbsp water
- 1 Tbsp vegetable oil
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 Tbsp Blackstrap Molasses (optional)
- 1 tsp gravy master (optional)
Instructions
- Prepare the marinade by combining everything in a bowl with a whisk.
- Shred the tofu with a cheese grater.
- Add a little oil to a large skillet over medium heat. Grill the tofu in batches if needed so you don't crowd the pan. Cook tofu until it starts to get some golden color and begins to get dried out and slightly chewy, about 6-8 minutes.
- Pour in the marinade and stir to coat thoroughly. Reduce marinade until it has been absorbed by the tofu. This shouldn't take too long, about 4-5 minutes tops.
- Your tofu meat is done!
Good idea to cook the tofu before the marinade, definitely made it so it was able to crisp up. I added some sauteed onions and BBQ sauce to make it sloppy joes. Very tasty.
Yum!! Glad it worked out!
Mr 3 Burger Dude,
This recipe is fantastic!
So glad to hear you like it!!
Loved your recipe, thanks. Baked mine instead of frying.
Excellent, thank you!
Tofu grates surprisingly well. I tried this in a stainless steel pan and it was sticking like crazy so I switched the rest over to a baking sheet with a silicone mat. 350 degrees in a convection oven for 15 minutes seemed to do the trick. Interestingly, the shreds were somewhat stuck together at that point and it reminded me a lot of potato latkes (possible recipe idea for you). It was easy enough to crumble it back into shreds again and then do the last step with the marinade in a pan. I suspect it could have just been mixed together in a bowl at that point.
this is my go to recipe for making tofu beef. I make my own tofu and press it for a few hours to make it super firm. Then I use this cheese grater that goes on the counter and use the large hole for grating. I put it into an oven for about 15 minutes at 400 degrees. I only mix the tofu with Salt and Pepper and Paprika. When I need the “beef” one I add it to a pan the recipe above and it is to die for.
I love this so much. And I can control the salt and sugar intake. You made a 73 year old vegan happy.
And this comment makes me happy, thank you!! So Glad to hear this!
Deeeeeeelicious!!! Thank you thank you! I use extra firm and press it though because super firm is kinda pricey imo. I used the air fryer method and it gives me the different textures in the tofu. And once again.. thank you thank you! So yummy and economical to boot!