- 1 package extra firm tofu (mine was 14 oz but a little more or less is perfectly fine)
- ¼ cup of soy sauce
- ¼ cup of olive oil
- ¼ cup of apple cider vinegar
- ½ teaspoon of garlic powder
- ½ teaspoon of fine sea salt
- ¼ teaspoon of black pepper
- 1 teaspoon of liquid smoke (optional)
- Start by pressing your tofu. I like to use a tofu press for this but you can also do it by wrapping the tofu in a towel or paper towels, placing it on a plate, and then weighing it down with a heavy skillet for 30 minutes.
- Cut the tofu into 1/2 inch wide stripes (see video above). I got about 8 out of mine. You don’t want them to be too thin or they’ll fall apart on the grill.
- Make the tofu marinade by whisking together the soy sauce, olive oil, apple cider vinegar, garlic powder, fine sea salt, black pepper, and optional liquid smoke.*
- Place the tofu in a sealable container and cover with the marinade. The marinate for a few hours or even overnight. When possible, I like to flip the tofu pieces over and move them around so that all of the tofu is getting to soak in the liquid.
- Pre-heat your grill to 450 degrees F and brush the grate with oil. Place the tofu on the grill and grill for 8-10 minutes on each side. It’s done when both sides has firmed up a bit and has some nice grill marks.
- Serve with some grilled veggies** and ENJOY!
*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!
- Category: Vegetarian grilling
- Method: Grilling
- Cuisine: American
Keywords: vegan grilling, grilled tofu, how to grill tofu