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.

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).

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.