Can this be meal prepped?

Yes. Both the tofu and cabbage slaw hold up really well in the fridge. I would just store both in separate airtight containers in the fridge for up to 4 days .

How can I make this soy-free?

If you have access to the brand Big Mountain Foods , they have a great fava bean “tofu” alternative that would work really well here. It should grate just as well and provides a similar protein profile to the super firm tofu used in this recipe. Make sure to also use a soy-free soy sauce alternative like coconut aminos .

Why is my tofu sticking together when baking?

Make sure that you use a big enough pan, so you can spread your tofu out into a single layer. If your shredded tofu is piled up on top of each other, they will likely start to stick together. You can break up any large clumps using tongs when you give the tofu a stir after the initial baking time.

How do I make this gluten-free?

Ensure you are using either a gluten-free tamari or soy sauce.

Can this be prepared without an oven?

Yes! Toss the tofu together with the recommended seasonings/coatings minus the oil. Instead, drizzle the oil in a non-stick pan over medium-low heat and add the tofu. Spread the tofu out in the pan and allow to cook undisturbed for 2-3 minutes, so that the pieces touching the pan start to get golden. Give the tofu a stir, spread the tofu back out in the pan, and stir occasionally every few minutes until the tofu is golden on all sides and crisp around the edges. Clear out the pan, cook your aromatics, add back in the tofu then coat with the sauce.

Crispy Citrus Shredded Tofu

Description

This crispy shredded tofu is baked in the oven until golden and crispy around the edges then tossed in an orange chili glaze and served with pickled cabbage. High protein and great for meal prep.

Ingredients

Scale

High Fiber White Rice, for serving
Kosher salt

Shredded Tofu

1, 16oz block super firm tofu (I used Nasoya)
1 1/2 tbsp tamari
1 tbsp potato starch or cornstarch
1 tsp light brown sugar (optional)
1 tsp garlic powder
1/2 tsp fresh ground white pepper
3 tbsp avocado oil
1 shallot, thinly sliced
3 garlic cloves, minced
Zest of 1 navel orange

Pickled Cabbage

2 cups shredded red cabbage
1/2 small red onion, thinly sliced
Juice and zest of 1 lime
1 tbsp white wine vinegar
1 tsp maple syrup
1 tsp toasted sesame oil

Citrus Glaze

3 tbsp orange juice
1 tbsp white wine vinegar
1 tbsp maple syrup
1 tsp chili oil or sesame oil

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Instructions

Bake the tofu: Preheat the oven to 425F. Place a box grater over a parchment lined baking tray and grate the tofu over the largest holes. Drizzle the tamari over the shredded tofu, then top with the potato starch, sugar, garlic, pepper, a generous pinch of salt, and 1 tablespoon of oil. Carefully toss the tofu to evenly coat, then spread out in an even layer on the baking tray. Bake for 15 minutes. Give the tofu a careful toss with tongs to break up any large clumps, then bake again for 5-8 minutes.
Prepare the cabbage while you bake: To a medium-sized mixing bowl, add the cabbage, red onion, lime juice, vinegar, maple syrup, sesame oil, and a generous pinch of salt. Massage the dressing into the cabbage and onions until they start to soften. Cover and place in the fridge. The longer this sits, the more it will soften and the more pink it will get.
Combine the glaze ingredients: To a small bowl, add the orange juice, vinegar, syrup, and chili oil. Whisk together, then set aside.
Cook the aromatics: Heat 2 tablespoons of oil in a medium-sized skillet over medium heat. Add the shallots and garlic, sautéing until they become golden and crisp around the edges, about 4-5 minutes. Lower the heat to medium-low, then add in the zest of the orange and continue stirring for 2 minutes.
Glaze the tofu: Add the baked tofu and the citrus sauce, then stir to combine. Continue stirring until the tofu is fully coated, then remove from heat.
To assemble: Divide the high fiber rice between serving bowls and top each with a portion of the shredded tofu and the pickled cabbage.

Notes

Use super firm tofu, not extra firm tofu. This type of tofu is dense in texture and is typically found in vacuum sealed packaging. I love the ones from Nasoya, WildWood Foods, Trader Joe’s, and the Whole Foods 365 Extra Firm vacuum sealed tofu. They hold their shape really well when shredding and don’t require any pressing.

Mellow out the raw onion flavor. Just soak the sliced onions in cold water for 5 minutes. Drain well and pat dry then continue with the recipe.

Use a mandoline with a safety guard to quickly shred the cabbage or use pre-shredded cabbage from the grocery store.

Multitask while the tofu is baking. While you are waiting, prep the cabbage and sauce. This will help make the recipe overall take less time.

Make it saucy. I chose to keep this more like a coating, but you can always double or triple the sauce ingredients and reduce it into a glaze to coat the tofu in.