Preheat the oven to 375F. Using the large holes on a cheese grater, shred the tofu along the short edge. Start at the top of the grater and pull downwards to create long shreds similar to farm-style cheese.
In a bowl, toss the tofu with 1 tablespoon olive oil and ¼ teaspoon salt.
Spread into a thin layer on a parchment-paper lined half sheet pan. Lightly oil the sheet pan if not using parchment paper. It's okay if some of the tofu pieces overlap.
Bake on the middle oven rack at 375F for 12-15 minutes, until golden and starting to crisp around the edges.
Remove from the oven. Use a spatula to toss the tofu with BBQ sauce, chili powder, and smoked paprika.
Return to the oven for an additional 6-8 minutes, or until the tofu is firm and sticky. The result is sweet and smoky, almost chewy shreds of tofu.
Serve in tacos, quesadillas, or sandwiches. Enjoy!
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Notes
Tofu: I tested this recipe with extra firm tofu and did not like the result as much as super firm. Extra firm tofu, even when pressed, was more crumbly. I recommend sticking to super firm tofu.
This method of shredded baked tofu works without BBQ sauce. Just add any blend of seasonings at the same time as the salt and bake until firm and golden.
Leftovers are best within 3-4 days. Keep refrigerated. Reheat in a skillet over medium heat for best results.
If doubling the recipe, use a full sheet pan instead of half.