This Grilled tofu is BY FAR one of my favorite things to throw on the grill all summer long. It gets this incredible smoky, slightly charred crust on the outside while staying tender inside – and the marinade does most of the work.
Love a good tofu recipe? You need to try our Crispy Air Fryer Tofu as well as our Tofu Salad and our Gochujang Tofu Stir Fry.
Why you’ll love this vegetarian grilling recipe!
Of the 100+ tofu recipes that I have on my blog, this is one that I have made the MOST! i love taking it to a summer cookout where I know there will be lots of meat – some of us need a good vegetarian option and this one is always a hit. This grilled tofu has a deliciously meaty texture that I know you’ll love!
Why You’ll Love This
Smoky, flavorful, and surprisingly satisfying
Simple marinade with pantry ingredients
Easy to prep ahead and take to cookouts (and it works great as veggie skewers!)
A solid meatless protein that even non-tofu people enjoy
Works great alongside grilled veggies for a full meal
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
Extra firm tofu – go for the firmest block of tofu you can find so it holds up on the grill; press it well before marinating
Soy sauce – the savory base of the marinade; tamari works great for a gluten-free version
Apple cider vinegar – adds brightness and helps the marinade penetrate the tofu; white wine vinegar works too
Olive oil – helps the tofu get those beautiful grill marks and prevents sticking
Garlic powder – easy, even flavor without worrying about burning fresh garlic on the grill
Liquid smoke(optional) – I know it seems redundant on a grill, but it genuinely deepens the smoky flavor; skip it if you don’t have it
Optional – some maple syrup or agave nectar for a touch of sweetness
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂
Prep the tofu. If you’re using super-firm tofu (my favorite!), you do NOT need to press it. For firm or extra-firm tofu, the first step is to press it first to release excess water. I have a whole guide to pressing tofu either by wrapping it in paper towels or a clean kitchen towel and weighing it down with a cast iron skillet and heavy cans.
Once pressed, cut it into thick slices. You don’t want them too thin or they’ll fall apart on the grill.
Make the marinade. Whisk together the marinade ingredients. I like to do this in a sealable shallow dish but a baggie also works. For best results, let it marinate overnight or AT LEAST for 30 minutes. If cooking soon, you can just let it marinate at room temperature. Otherwise, put it in the fridge.
Marinate the tofu. Place the slices of tofu in the marinade. It’s ok if you have to stack them or overlap them a little. Flip the tofu a few times to make sure each piece gets marinated.
Grill the tofu. Heat your grill to medium-high heat and grease the grill grates. Place the tofu slices on the hot grill and grill for 8-10 minutes per side until you have some nice grill marks. Brush a little of the leftover marinade on the tofu and enjoy!
Recipe Tips
Press your tofu well. The drier the tofu, the better it absorbs the marinade and the better it grills. A tofu press is worth it if you cook with tofu regularly – but paper towels and a heavy skillet work great.
Marinate overnight if you can. A few hours is fine, but overnight = next level flavor!
Don’t cut too thin. Half-inch slices hold up on the grill; thinner and they’ll fall apart when you flip. Alternatively, you could make these into tofu kabobs with veggies!
Oil your grill grates. Tofu will stick – brush the grates well before adding the tofu, and use a metal spatula to carefully release it when you flip.
Grill on high heat. You want 450°F for good char and grill marks without the tofu sitting on the heat too long and drying out.
Toss your veggies in the extra marinade. Zucchini, bell peppers, corn – throw them on while the tofu grills. It’s such an easy way to make a full meal.
I also have a blog post with SIX different tofu marinades so you can head over there and pick a different flavor if you’d like. I’ve tried several of them with this recipe and they all turned out delicious.
Frequently Asked Questions
Yes – pressing removes excess moisture, which is key for getting good grill marks and helping the tofu absorb the marinade.
Extra firm, always. Firm can work in a pinch, but extra firm holds up much better on the grill. Bonus points if you can find super-firm tofu!
Yes, and I’d encourage it! Overnight marinating gives you the deepest flavor. A few hours works too.
Absolutely. A cast iron stovetop grill pan over medium-high heat works great if you’re cooking indoors.
Grilled Tofu
Ingredients
Instructions
Video
Notes
*I know it seems funny to put liquid smoke on a recipe that is actually going on the grill but for this, I just really like the added flavor.
**I tossed a sliced zucchini and belle pepper in the same leftover marinade as the tofu and then grilled them for the same amount of time as the tofu. So simple and SO GOOD!
Storage + Reheating: Store leftover grilled tofu in an airtight container in the fridge for up to 4 days. To reheat, a quick 2-3 minutes in a hot skillet works best – it brings back some of that exterior char. Microwave works too if you’re short on time, though you’ll lose a little of the texture.
Nutrition
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