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.