BBQ Shredded Tofu - Vegan Pulled Pork

5 from 9 votes

BBQ Shredded Tofu - Vegan Pulled Pork

This meaty, smoky BBQ shredded tofu makes a great vegan pulled pork substitute! Ideal for sandwiches, rice bowls and salads, it's the perfect way to bring tofu to grilling season!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Lunch, Main Course

Cuisine: All, American

Servings:

Calories: 209kcal

Author: Richard Makin

Equipment

Box Grater
Clean kitchen towel or paper towels
Large mixing bowl
small bowl
Baking sheet
Large skillet or frying pan

Ingredients

450 g extra firm tofu drained
2 tablespoons olive oil
120 ml ketchup
3 tablespoons dark soy sauce
2 tablespoon white wine vinegar or sub for any white vinegar or apple cider vinegar
2 teaspoon smoked paprika
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon cayenne pepper or chilli powder optional, for extra heat
3 tablespoons maple syrup or sub for agave
1 tablespoon vegan Worcestershire sauce
1 tablespoon liquid smoke optional, for a smoky flavor

Metric - US Customary

Instructions

Shred the tofu using the large holes of a box grater. Spread the shredded tofu on a clean kitchen towel or paper towels, press gently to remove excess moisture.
450 g extra firm tofu
In a small bowl, combine the olive oil, ketchup, dark soy sauce, vinegar, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), maple syrup, vegan Worcestershire sauce, and liquid smoke (if using).
120 ml ketchup, 3 tablespoons dark soy sauce, 2 tablespoon white wine vinegar, 2 teaspoon smoked paprika, 2 teaspoon garlic powder, 2 teaspoon onion powder, 1 teaspoon black pepper, ½ teaspoon cayenne pepper or chilli powder, 3 tablespoons maple syrup, 1 tablespoon vegan Worcestershire sauce, 1 tablespoon liquid smoke, 2 tablespoons olive oil
Add the shredded tofu to a large bowl and add half of the sauce along with 120ml water. Mix carefully to ensure all the tofu is evenly coated without breaking up the shreds.
To bake: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Spread the marinated tofu in a single layer on the baking sheet.
Bake for 25-30 minutes, stirring very carefully at least three times throughout the total baking time, until the tofu is slightly crispy on the edges and browned.
For frying: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated tofu to the skillet and cook, stirring occasionally, for about 10-15 minutes until the tofu is lightly browned, being careful not to break up the tofu.
Once the tofu is cooked, stir through the remaining sauce and serve on buns with slaw, in tacos with salsa, or with rice. To store the shredded tofu, transfer to an airtight container and store in the fridge for 2-3 days. Reheat in a frying pan or the microwave.

Nutrition