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.
Why You’ll Love This Crispy Citrus Shredded Tofu Bowl
- Shredded ingredients mean more flavor. Shredding the tofu and cabbage helps to increase their surface area. More surface area means means that there are more areas for flavor to cling to.
- A bowl packed with nutrition. You’re getting a significant amount of protein and iron from the tofu and powerful antioxidants from the bright red cabbage. An excellent nutrition combo!
- Great for meal prep. The tofu and cabbage can be made in advance to add to any meal for some extra protein and veggies.
Key Ingredients and Substitutions
- Tofu: Super firm tofu is best. This is the variety that is extra dense in texture and most often found in vacuum sealed packaging. No tofu pressing required! Alternatively, if you have an allergy, try the fava bean “tofu” from Big Mountain Foods.
- Cabbage: Red cabbage is great for the extra antioxidants, but green cabbage is nutritious in it’s own way and works just as well.
- Tamari: Soy sauce or coconut aminos can also work here.
- Maple Syrup: This can be a pricey ingredient, so feel free to replace with light brown sugar instead. Make sure it is whisked and cooked down well with the sauce to dissolve the sugar properly.
- Citrus Fruits: Fresh navel orange and lime are recommended.
- Onions: I used both shallots and red onion. If you just want to use red onions, that can work too.
- White Wine Vinegar: Red wine vinegar or rice wine vinegar work too.
- Chili Oil: Optional, but a nice way to add some heat and flavor complexity. Toasted sesame oil is a great alternative. For a non-oil option, use some sriracha.
How to Make Crispy Citrus Shredded Tofu
Bake the tofu: Over a parchment lined baking tray, grate the tofu using the largest holes on a box grater. Add tamari, potato starch, sugar, garlic, pepper, a generous pinch of salt, and 1 tbsp of oil, then toss to coat. Spread out in an even layer then bake for 15 minutes. Carefully toss with tongs to break up any clumps, then bake again for 5-8 minutes.
Prepare the cabbage while you bake: To a bowl, add the cabbage, onion, lime juice, vinegar, maple syrup, sesame oil, and a generous pinch of salt. Massage the ingredients together until the cabbage and onions start to soften. Cover and refrigerate.
Combine the glaze ingredients: Combine the orange juice, vinegar, syrup, and chili oil in a small bowl. 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 stir in the zest of the orange.
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, then top each with a portion of the shredded tofu and the pickled cabbage.
Tips for Recipe Success
- 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.
- 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.
- Multitask while the tofu is baking. While you are waiting, prep the cabbage and citrus sauce. This will help make the recipe overall take less time.
Frequently Asked Questions
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.
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.
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.
Ensure you are using either a gluten-free tamari or soy sauce.
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.
Make It Balanced
The tofu and cabbage add protein and veggies to our plate. Here are some ways to add some extra nutrition.
- Serve with a high fiber white rice
- Top your bowl with a few slices of avocado for some heart beneficial monounsaturated fats
- Get some extra micronutrients with a sprinkle of fresh herbs like cilantro or chives
More Recipes That Will Change Your Mind About Tofu
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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.
Shredded Tofu
Pickled Cabbage
Citrus Glaze
- 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.
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