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Crispy Sheet Pan Shredded Tofu Topping

5 from 1 reader review
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 -4
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Ingredients

Spice Blend

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon dried basil
  • ½ teaspoon sumac

Tofu

  • 1 block firm or extra firm tofu (mine are 500 grams)
  • 2 tablespoons olive oil
  • salt and ground black pepper, to taste
  • 1 tablespoon cornstarch
  • spice blend (see above)

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Make the spice blend. In a small bowl, combine the garlic powder, onion powder, paprika, dried basil, and sumac. Stir to mix and set aside.
  • Remove the tofu from the package. Place a box grater on top of a clean kitchen towel. Grate the tofu with the large holes of the box grater. Spread the shreds out on the towel and gently blot them dry. Transfer tofu shreds to a large bowl.
  • To the tofu, add olive oil, salt, pepper, cornstarch, and the spice blend. Toss with a spatula until dry bits of cornstarch are no longer visible.
  • Transfer the coated tofu shreds to the baking sheet and spread them out as much as possible. Pop the tofu in the oven and roast for 30-35 minutes, or until well-browned and crisp, flipping and tossing the tofu shreds with a spatula at the halfway point.
  • Enjoy the tofu on top of a grain bowl, salad, in a wrap etc!

Equipment

  • Box Grater

Recipe Notes

  • Potato starch is an excellent substitute for cornstarch.
  • Use any spices you like/that are appropriate for what you’re serving. I’m just sharing my go-to blend here to give you an idea of how much seasoning to use in general.
  • I recommend being quite liberal with the salt and pepper if you can! Tofu loves good seasoning.
Delightfully chewy and well-seasoned shredded tofu bits are perfect for topping stews, salads, rice bowls, stuffing into wraps and more.