Shredded Tofu Bowls

Yields: 2 - 3 Bowls

Recipe, Photo, & Styling by Michelle Cehn | World of Vegan

“Shredded Tofu Bowls! Welcome back to Tofu Adventures (Ep. 2) with @HodoFoods where I share creative ways to use one of my favorite ingredients: TOFU! This recipe is my recent obsession. I’ve made it twice this week already and already want to make it again. It’s healthy, protein-packed, budget-friendly, and really easy to make. Find the recipe below and on the blog! 

Be sure to pick up some @HodoFoods organic tofu which comes already pressed, so you don’t need to fuss with pressing or baking the tofu before cooking it, and it shreds beautifully.” - Michelle Cehn

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Ingredients

Equipment

• Cheese grater

• Non-stick frying pan

Shredded Tofu

• 1 (10 oz) package Hodo Extra Firm Tofu, shredded Locate Product

• 2 tbsp toasted sesame oil

• 3 large cloves of garlic

• Soy sauce, to taste

• Red chili pepper flakes, to taste

Sauce

• 1/4 cup Vegan Mayo

• 1 tbsp sriracha

• 1 splash rice wine vinegar

• 1” chunk of a boiled beet, blend in to create a bright pink hue

Bowl Ingredients (optional)

• 2 cups cooked rice, cooked

• 1 cup purple cabbage, shredded

• ½ cup edamame

• 1 avocado, sliced

• 1 tsp black sesame seeds

• 1 package roasted nori snack sheets

Instructions

1. Remove the tofu from the package and pat dry. Using a classic cheese grater, shred the entire block of tofu on the coarse side of the grater.

2. In a large nonstick frying pan over medium heat, add the toasted sesame oil. 

3. Once hot, add the minced garlic and saute for one minute. 

4. Add the shredded tofu, soy sauce, and red pepper flakes to the pan and mix with a spatula. Spread the tofu into a flat layer on the pan and allow to cook for several minutes, until lightly browned on the bottom side. Then mix with a spatula and allow to sit undisturbed again for a few minutes. Repeat this until your tofu is beautifully browned or cooked to your liking. Remove from heat. 

5. Mix your sauce—either simply mixing together vegan mayo, sriracha, and white rice vinegar in a small bowl with a spoon, or blending the sauce ingredients with a small chunk of boiled beet to get a hot pink sauce color. 

6. Assemble your bowl with rice, cooked shredded tofu, purple cabbage, edamame, and avocado. Drizzle with sauce, shake on sesame seeds, and serve with crispy roasted nori seaweed snack sheets.