Perfect for any meal, any day!
Recently I have discovered something extremely tasty and I have no idea why it took me so long to discover! Now, if you think you are not a fan of tofu, think again! Really? Yes! I have discovered a way to turn this block of white stuff into something incredibly delicious! Sceptical? Of course you are! I know how bland and boring you think you know tofu is! Well, I challenge you to try this, then come back and tell me what a fantastic addition to your salad it was!
Of course, you could put it in sandwich, stuff it into a taco, or just eat it as it is, but my current favourite is all over my salad!
Why will this change my mind about tofu?
Tofu is a bit like a sponge. If the conditions are correct – that is, if you press it first to remove all the liquid, then it is able to soak up any flavours you add to it. Now, the more surface area there is, the more that can be absorbed right? So, we are going to grate, yes, you heard me! We are going to grate the tofu! Then, you will suddenly realise there is a lot of tofu in a block! We are going to cover the tofu in a range of spices, massage it in a bit, wait a while, then cook it. Now, the great thing about cooking tofu this way is that every shred has the opportunity to become a flavoursome little nugget! You can also use wet or dry spices to build the flavour and test out different flavours in each batch.
The Recipe
First things first, we need a block of firm (that part is important) tofu. We need to press it if it comes in liquid. Then it is ready to grate. Just a regular sized grater. put it in a bowl, then add garlic granules, Cajun spice, ground cumin, ground black pepper, a pinch of sea salt and a good dose of nutritional yeast. You can add a bit of liquid sweetener if you wish, then one of: a dash of soy sauce; a few spoons of pesto; some barbecue sauce. Finish off with a good glug or two of olive oil. Using your hands will mix everything together until it is all evenly coated. Set it aside for at least half an hour. Then bake! Make it crunchy or keep it just starting to get crisp. Your tofu, your way.
- 1 block firm tofu (pressed if packed in liquid)
- 1 teaspoon garlic granules
- 1 teaspoon Cajun spice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 pinch sea salt
- 2-3 tablespoons nutritional yeast
- Optional 1 teaspoon liquid sweetener (e.g., maple syrup)
- Choose one of the following flavour additions: A teaspoon of soy sauce, 2 tablespoons pesto or 2 tablespoons barbecue sauce
- 2-3 tablespoons olive oil
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Prep the tofu: If your tofu comes packed in liquid, press it for at least 15 minutes to remove excess moisture.
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Grate: Use a regular-sized grater to grate the tofu into a large bowl.
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Season: Add garlic granules, Cajun spice, ground cumin, black pepper, sea salt and nutritional yeast.
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Add sweetener: Add the liquid sweetener if using.
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Customise: Add your choice of flavouring: soy sauce, pesto or barbecue sauce.
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Mix: Pour in the olive oil and use your hands to mix everything thoroughly until the tofu is evenly coated.
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Rest: Let the mixture sit for at least 30 minutes to absorb the flavours.
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Bake: Spread the tofu mixture evenly on a baking tray and bake at Gas Mark 5 (375°F / 190°C) for 25 to 30 minutes, stirring halfway through, until golden and slightly crispy.
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Serve & Enjoy.
What do I need?
I assume that you likely have everything you need to make this already – unless you need a grater. If you do not have a grater and think your kitchen can do without, then chop the tofu into very fine matchstick shaped pieces. The other item which I use very often is a tofu press – again, you can improvise and just gently squeeze the tofu, or wrap in kitchen roll and weigh down with a chopping board and a few tins. Basically you just need a bowl or large plate and a baking tray. The hyperlinks take you straight to Amazon where you can then search and shop as usual for anything else you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Much appreciated!
Serving
Serve your shredded tofu freshly cooked and hot, or chilled straight from the fridge. It’s perfect in wraps or pittas with crunchy salad and a creamy houmous, scattered over salads for extra protein and texture, or mixed into grain bowls with roasted vegetables and grains like quinoa or rice. Use it as a sandwich filling with fresh herbs and pickles, enjoy it as part of a cooked breakfast alongside mushrooms and beans, or add it into tacos or burritos. It can also work well stirred into pasta dishes (especially the pesto version), stuffed into jacket potatoes, or added on top of flatbreads before baking for a quick lunch or dinner. Serve it just as it is, drizzle it with dressing or sprinkle with nuts or seeds
Storing
Once cooled, store any leftover shredded tofu in an airtight container in the fridge for up to four days. You can enjoy it cold or reheat it in a frying pan or in the oven until hot. If it seems a little dry, just add a splash of water or olive oil or even an extra spoonful of sauce to liven it up. I haven’t tried freezing it because it’s so easy to make fresh and usually disappears within a day! If you do try freezing it, let me know- I imagine the texture might change a bit, but it will still taste great.
Sharing
I hope you will try this recipe and discover a whole new way to enjoy tofu. It’s a simple but flavour-packed method of cooking it which might just change your perception of tofu forever! Give it a go and share your thoughts – I’d love to hear which flavours you are using and how you make it your own!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Hi Laurena, funny you should post this- a few months ago I had a bad reaction to tvp, and wondered what else I could do for ‘mince’: I’ve always loved tofu (even plain)…and wondered if I could grate it😋It’s fab! I like your addition of Cajun spice. Nice idea to have this as a salad👍
Hello Eva – oh no to bad TVP reaction – hopefully you were okay? Have you used my tofu recipe yet? It’s very easy to make! ( https://wellness-bloom.news/easily-make-tasty-tofu-and-never-run-out-again%3C/a%3E ) and it is so very versatile – you can make it into a cheese spread, eat it as it is, boke it, grate it… and then make some more! I love having this on my salad – and Cajun spice (and garlic & black pepper) gets used a lot! Anyway, have you been grating the tofu and using it like mince for something like spaghetti bolognese? I’m assuming you cook it a bit first so it holds its shape? When I first tried that it was very tasty but definitely not something to photograph!
Hi Laurena. I woke up in the middle of the night with a very painful stomach that time, and that never happens to me usually.
Yes, I grate it and use it like mince for bolognese, shepherdless pie, etc. I normally fry it off first in some olive oil or sometimes roast it in the oven for a crispier texture.
I’ll check out your tofu recipe👍
Oh no – lesson learnt though! I think I need to go and make some grated tofu now!