From Scratch: Grilling Tofu

July 14, 2011

meatless grilling tofu
Photo by Tricia Martin

No matter your culinary orientation, having a vegetarian recipe on hand is like stocking vermouth in the liquor cabinet. It may be seldomly used or frequently tapped, but a good host knows that being prepared for his guests means anticipating a range of requests, whether they be meatless or martini.

The cookout-friendly grilled tofu recipe below is not only easy for the uninitiated, but it can also be made under the broiler for year-round application. Keep the following tips in mind and soon you'll be grilling tofu at every barbecue -- and seeing it on every plate.

Tips for Grilling Tofu

  • Use extra-firm tofu -- anything softer won't hold up to the direct heat of the grill.
  • Marinate tofu for at least 30 minutes and up to overnight.
  • Pat dry marinated tofu before placing it on a lightly oiled grill. Both of these steps will help prevent the tofu from sticking to the grates.
  • Cook tofu over medium-high heat for 5-7 minutes on each side to heat through and form distinct grill marks.
  • Unlike animal proteins, tofu does not need to rest after cooking; it can be served immediately.
  • Serve grilled tofu in sandwiches, wraps, or over grain or vegetable salads.

Grilled Teriyaki Tofu by Whole Foods Market

Serves 4

1/4 cup low-sodium tamari 
2 teaspoons sesame oil 
1 tablespoon honey 
1 tablespoon rice vinegar 
1 teaspoon grated fresh ginger 
1 teaspoon finely chopped garlic 
Olive oil cooking spray 
1 (14-ounce) package extra-firm tofu, drained and patted dry, cut crosswise into 8 slices 

  1. In a wide, shallow dish, whisk together tamari, sesame oil, honey, rice vinegar, ginger and garlic. Add tofu, turn to coat all over, cover and chill for at least 1 hour or overnight. 
  2. Pat tofu dry, then oil lightly with cooking spray. Grill over medium-high heat or broil on a foil-lined baking sheet until golden brown, 3 to 5 minutes on each side.
1 Comments Add a Comment
  • Hsh1

    Kristen Rabourdin says: Grill up a bunch over the weekend when you have time and store it in the fridge and have it on hand for salads, sandwiches or wraps.

    over 2 years ago Reply to this »

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