Mississippi Tofu is a fast, savory, and incredibly flavorful skillet meal inspired by the famous Southern “Mississippi Chicken” recipe. Shredded tofu mimics the classic texture and simmers in a buttery, tangy, ranch-seasoned sauce that comes together in one pan. This version can be done on the stovetop or in a slow cooker. It’s simple but packed with so much flavor … perfect for spooning over rice with some green peas … like I did here … or mashed potatoes or piling into a sandwich bun.
Why You’ll Love This Recipe
- Quick stove top method ready in 30 minutes or easy slow cooker method.
- Deep, savory flavor … Zesty pepperoncini + herby ranch + buttery sauce
- Hearty texture … Shredded tofu absorbs all the flavor and stays tender
- Plant-based and naturally gluten-free
- Great for leftovers or meal prep
Ingredients in Mississippi Tofu
- Extra Firm Tofu
- Vegan Butter
- Onion
- Garlic
- Pepperoncinis + Brine
- Spices
- Vegan Plain Yogurt
- Lemon Juice
How to Prep for This Recipe
- Press tofu: For best texture, press tofu for 20–30 minutes to remove excess water.
- Shred tofu: Use clean hands or a box grater to shred tofu into fine crumbles or strands.
- Prep veggies: Thinly slice the onion and garlic.
- Have a large nonstick or cast-iron skillet or a Dutch oven ready, at least 10–12 inches (25–30 cm) wide.
How to Shred Tofu
To shred tofu, press extra-firm tofu for at least 20 minutes to remove moisture. Once dry, use the large holes of a box grater to shred into fine strands. Shredded tofu absorbs flavor exceptionally well and works beautifully in skillet dishes, tacos, or vegan “pulled” recipes. It’s a quick and easy way to give tofu more texture and sauce-hugging surface area.
How to Make Mississippi Tofu
- Sauté aromatics: Heat oil in a large, deep skillet over medium heat. Add sliced onion and garlic and cook until softened, about 5–6 minutes.
- Add shredded tofu: Stir in the shredded tofu and cook for another 5–7 minutes, stirring occasionally, until lightly golden.
- Add liquids: Pour in the pepperoncini brine, vegetable broth, and sliced pepperoncini. Stir to combine.
- Season: Sprinkle in the spices. Stir well to coat the tofu evenly.
- Simmer: Reduce heat to low, cover partially, and let simmer for 10–15 minutes until the sauce thickens slightly and flavors meld.
- Add the yogurt and lemon juice.
- Taste and adjust: Add salt and pepper to taste. If desired, stir in a splash of soy sauce or tamari for extra depth.
- Serve hot over mashed potatoes, rice, polenta, toast, or stuffed into sandwiches.
Make it in the Slow Cooker
A slow cooker is perfect for Mississippi Tofu because it allows the shredded tofu to slowly absorb all the bold, tangy, buttery flavors while you go about your day with no babysitting required. To make it, simply add all the ingredients … shredded tofu, sliced onion, garlic, pepperoncini, brine, vegan butter, miso, yogurt, water, and seasonings … directly to the slow cooker. Stir gently to combine, then cover and cook on LOW for 8 hours or HIGH for 2 hours, until hot, tender, and infused with flavor.
Tips and Tricks
- Want a thicker sauce? Add 1 tsp (2 g) cornstarch dissolved in a splash of broth before simmering.
- Make it spicy: Add chili flakes or hot pepper brine for extra kick.
- Add greens: Stir in baby spinach or kale in the last few minutes of cooking for extra nutrition.
- Crispier texture: Let the tofu brown a bit more before adding liquids.
Mississippi Tofu
Mississippi Shredded Tofu is a fast stovetop vegan dinner! Tangy, buttery, and herby with bold pepperoncini flavor. Perfect over mashed potatoes, in sandwiches, or with rice.
Ingredients
- 2 tablespoons oil (30 mL) – $0.25
- ½ cup sliced onion (75 mL / ~60 g) – $0.15
- 2 cloves garlic, minced (~2 tsp / ~6 g) – $0.10
- 12 oz extra-firm tofu, shredded (340 g) – $1.75
- 3 tablespoons vegan butter (42 g) – $0.65
- ½ cup water (120 mL) – free
- ⅓ cup pepperoncini brine (80 mL) – $0.15
- 1 tablespoon miso paste (18 g) – $0.35
- 1 tablespoon soy sauce or tamari (15 mL) – $0.08
- 1 tablespoon nutritional yeast (5 g) – $0.20
- 1 tablespoon dried chives (5 g) – $0.10
- 1 teaspoon dried parsley (1 g) – $0.05
- 2 teaspoons dried dill (2 g) – $0.10
- 2 teaspoons onion powder (4 g) – $0.10
- 1 teaspoon garlic powder (2 g) – $0.05
- 1 teaspoon salt, or to taste (5 g) – $0.01
- ½ teaspoon black pepper, or to taste (1 g) – $0.03
- ½ cup unsweetened plain vegan yogurt (120 mL) – $0.75
- 3 tablespoons lemon juice (45 mL) – $0.25
Total Cost: Approx. $5.67
- Prices may vary by region
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 288Total Fat: 22gSaturated Fat: 4gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 3mgSodium: 872mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 14g
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.