shredded tofu “chicken” salad

Shredding and baking tofu is a great way to get a good amount of protein into any meal—especially as a topping for a bowl! I also think this is one of the easiest ways to introduce tofu to those friends or family members who might be a little…skeptical?…of tofu 😂.

Duration: 30 Minutes

Yields: 2-3 Servings

//Ingredients//

- 1 block of Super Firm Tofu

- 2 tbsp. Corn Starch

- 1 tbsp. Olive oil

- 2 tsp. Poultry seasoning

- 1 tsp. Smoked paprika

- 1 tsp. Garlic powder

- 1/4 cup Vegan Mayo

- 2 tsp. Sriracha

//Method//

1) preheat oven to 425

2) dry the tofu off with a paper towel, and using a cheese grater, grate the entire block into a large mixing bowl.

3) add in dry seasoning, olive oil, and corn starch and mix well until all the tofu is coated.

4) dump the tofu onto a baking sheet and spread out evenly.

5) bake for 10 minutes, then pull out of the oven, mix the shreds around, and then bake for another 5 minutes until the edges are crispy.

6) let cool in a bowl and mix in mayo & sriracha.

7) store in a container in the fridge.

What I fill my bowl with:

Rice

Greens

Corn

Avocado

Onion

Tomato

Salsa

Roasted seeds

“Chicken” salad scoop