This Vegan BBQ Shredded Tofu recipe is easy to make and so meaty (but totally vegan). The tofu is shredded with a cheese grater and then baked in spices. This technique makes the most amazing tender and chewy bite. It's super satiating and full of BBQ deliciousness. A new fave in my house for sure! 
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Making these again for supper. I've lost track of how many times I've made this...really delicious, and satisfies craving for pulled pork sandwich I remember from years ago! - Christine
Just 8 ingredients and super easy to make. It also stores well in the fridge for 3 - 4 days so it's great for meal prepping too. Once you have your shredded tofu you can layer it on a bun for a pulled tofu sandwich, pile it on a taco or in a burrito, use it for scrumptious lettuce wraps, top on a baked potato, scatter over nachos, or enjoy it any way you like! (I'm also a big fan of munching on it straight from the pan). 😉 
I came across the idea shredding tofu with a cheese grater from the blog Up Beet Kitchen, and I combined that technique with my method for making tofu crumbles and tah dah! Vegan shredded chicken. You just gotta love the amazing powers of tofu!! (Probably the most vegan statement ever said). Haha!
To make Vegan BBQ Shredded Tofu:
There is no need to press the tofu as it will dry out in the oven. Simply drain off the excess water and pat dry. Use the large side of a cheese grater to grate the block of tofu into shreds. Set aside. 
Mix the oil, soy sauce, chili powder, smoked paprika, and garlic powder in a large bowl. Add the shredded tofu, and use a spatula to gently toss to evenly coat the tofu in the seasonings. 
Spread the tofu evenly over the prepared pan. Bake for 28 - 33 minutes, stirring the tofu halfway through, until the tofu is browned. For chewier shreds you will want to bake them a little longer, or for more tender shreds bake them a little less. 
Remove the tofu from the oven. Heat the BBQ sauce and water in a pan, and then stir in the baked tofu. The tofu will absorb some of the liquid and it will soften to tofu slightly making the most perfectly meaty texture. 
Serve hot as a sandwich, in tacos, on nachos, in lettuce wraps, on a baked potato, any way you like! Or allow to cool completely before storing in an air-tight container in the fridge for 3 - 4 days. Bon appetegan! Sam Turnbull.
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Vegan BBQ Shredded Tofu
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Ingredients
- 1 350g block extra-firm tofu,, drained and shredded (see step 2)
- 1 tablespoon light oil, such as canola or vegetable
- 1 tablespoon soy sauce, gluten-free if preferred
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ cup vegan-friendly BBQ sauce
- ¼ cup water
Instructions
- Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
- There is no need to press the tofu as it will dry out in the oven. Simply drain off the excess water and pat dry. Use the large side of a cheese grater to grate the block of tofu into shreds. Set aside.
- Mix the oil, soy sauce, chili powder, smoked paprika, and garlic powder in a large bowl. Add the shredded tofu, and use a spatula to gently toss to evenly coat the tofu in the seasonings.
- Spread the tofu evenly over the prepared pan. Bake for 28 – 33 minutes, stirring the tofu halfway through, until the tofu is browned. For chewier shreds you will want to bake them a little longer, or for more tender shreds bake them a little less.
- Heat the BBQ sauce and water in a pan, and then stir in the baked tofu. The tofu will absorb some of the liquid and it will soften to tofu slightly making the most perfectly meaty texture. Serve hot as a sandwich, in tacos, on nachos, in lettuce wraps, on a baked potato, any way you like! Or allow to cool completely before storing in an air-tight container in the fridge for 3 – 4 days.
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Nutrition
Debby says
I made this tonight for dinner and we ate it in tortillas. Loved it and super easy to make. Next time I'm going to pair it with grilled peppers and onions. I can see eating this on a bun too. I will definitely make it again.
Jess @ It Doesn't Taste Like Chicken says
That sounds terrific!
Lydia says
What did I do wrong? I used super firm tofu and shredded as instructed. Baked it @ 350F for 33 minutes. While gently removing from the baking sheet, most of the shreds broke up and I was left with crumbles and only a very few intact shreds. It was still delicious but disappointing in texture. Suggestions? Thanks!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lydia, It sounds like the tofu shreds may not have dried out enough during baking, leading to them breaking apart. To improve texture next time, ensure even spreading on the baking sheet, consider increasing the baking time for chewier shreds, allow the tofu to cool briefly before moving it, and stir gently halfway through. I’m glad you still enjoyed the flavor, and let me know if you have any other questions!
Lee Ann says
Delicious!
Laura says
Oops, didn't read ahead. I added the bbq sauce and water to the spices before I added the tofu. Cooked about 10 mins longer. It wasn't crispy but was still delicious.
Jess @ It Doesn't Taste Like Chicken says
Still delicious! That's great!!
Melissa Laking says
WOWEE!! This is hands down the best tofu I've ever eaten! I followed the recipe exactly as written and wouldn't change a single thing! This is definitely going to be on the regular meal roster!
I'm so happy I found your site, and can't wait to try some of your other recipes!
Jess @ It Doesn't Taste Like Chicken says
Yay! We're so happy you found us too!
Susan Adie says
Delicious!!!
Christine says
Making these again for supper. I've lost track of how many times I've made this...really delicious, and satisfies craving for pulled pork sandwich I remember from years ago!
Jessika says
This was really tasty and the perfect texture!
Jess @ It Doesn't Taste Like Chicken says
We're happy you like it!
Joyce Ellis says
Who knew that you could shred tofu and have it look so much like shredded meat! It look great and tasted amazing!
Sam Turnbull says
So thrilled you loved it Joyce 🙂
Patricia Sackett says
I'm wondering if Canadian tofu has less water. I used organic extra firm tofu and it was more like lumps rather than shreds. I even pressed it for 30 minutes first. I think I'll freeze the tofu after pressing to try to get shreds. It was still soft after 35 minutes at 375.
Sam Turnbull says
Hi Patricia, pressing the tofu will actually make it crumble more easily. This is why I do not say to press the tofu first. Also always make sure to use extra-firm tofu or super-firm if that is available to you. 🙂
Nicole says
Hi Patricia
I'm in Canada too and the only way I can shred tofu is by freezing it overnight
Patricia says
Thanks for the info and I thinking I need to do the same
Conrad Laurelea says
So easy. And yummy. I make this often.
Jess @ IDTLC Support says
Wonderful!
Annik Bernatchez says
Hello, can I use 454g of tofu and if so, How should I adjust the seasoning and sauce? I mostly find 454 g packages (that's what I have in the fridge now). Thanks
Annik says
Forget it, I changed the number of servings to 5 🙂
Jess @ IDTLC Support says
We're glad it worked out!
Kelly says
Soooo tasty! I cooked mine in a pan (dry fried) instead of in the oven as I was short on time. I also added some red onion and red bell pepper. tasted fantastic on a jacket potato with a bit of vegan cheese and ranch dressing on the top!
my husband and son loved it as well, so I'm sure this will become a frequent recipe in our house- thanks so much!
Sam Turnbull says
Wonderful! So happy you enjoyed it. Thank you for leaving a review!
Tilly says
Delicious!!! Just made this and turned out great. Didn’t have BBQ sauce on hand, so made a quick homemade version: garlic powder, onion powder, smoked paprika powder, cumin powder, splash of soy sauce and maple syrup, added some water, just great!!
Jess @ IDTLC Support says
Thanks for sharing your experience!
Karen says
Loved this! Even my meat eating husband said he would be happy to have it several times a week 🙂
Jess @ IDTLC Support says
Terrific! We love that!
Lindsey says
So. Good. I prepped it for dinner tomorrow & I’m currently eating it with a fork from the container!
Jess @ IDTLC Support says
Hahaha it's so good it can't be prepped for later! 🙂
Kim Whelan says
I make this all the time. I also love the chili recipe with tofu. Thank You for the recipes.
Deb says
Great idea! Thank you
AJ says
Some of your nutritional info is incorrect. 1 Tablespoon of oil has 14 gr fat. Tofu is also a fairly high fat. The shredded tofu bbq at 4 servings per recipe is much higher than 5 grams per serving. It does look wonderful tho and I plan to try it!