If you invite me to your cookout and I see you’re serving this BBQ Grilled Tofu, please break it to me gently that I can’t live with you forever… because I’ll try! Tofu is so versatile, but I personally feel like extra firm tofu is always the way to go. The texture is consistent and pleasant (especially if you freeze it first!), and it’ll adopt whatever flavor you tell it to. For this recipe, I add some sticky BBQ sauce and sexy grill marks to make it EXTRA smoky and delicious. Even the most discerning meat lover will want to dig into this budget-friendly veggie option!
This BBQ grilled tofu is excellent on salads in place of chicken, but it’s a showstopper however you choose to plate it. The soy sauce and smoked paprika give the tofu a savory edge, while the BBQ sauce chars and caramelizes on the grill. And because I press AND freeze the tofu, it always has the perfect bite and doesn’t fall apart when flipped.
What is Tofu Made Of?
Tofu is made from soybeans, water, and a coagulant (an ingredient that helps the tofu solidify) and dates back over 2,000 years ago to China. The soybeans are soaked, ground into a milk-like liquid, and then curdled with the coagulant to separate the curds from the soy milk—similar to how cheese is made. The curds are then pressed to create the tofu we know and love.
Tofu is high in protein and contains ALL the essential amino acids your body requires to function like a Baywatch lifeguard this summer! It’s also rich in vitamins and minerals. Not to mention, the price (even when you’re buying it organic) can’t be beat!
Ingredients for BBQ Grilled Tofu
Here’s what you’ll need to make BBQ grilled tofu:
- Tofu: Extra firm tofu is the best option for grilling. It soaks up the marinade flavors and holds its shape well on the grill. Make sure to press and freeze the tofu before marinating to get the perfect texture!
- Olive Oil: Helps the seasonings stick to the tofu and stops it from sticking to the grill.
- Seasonings: Sea salt, freshly cracked black pepper, and smoked paprika give the tofu a smoky BBQ flavor before it even touches the grill!
- Soy Sauce: Adds a savory, salty flavor to the marinade. If you’re gluten-free, tamari will also work.
- BBQ Sauce: This is where you can have a little fun! Use your favorite store-bought BBQ sauce or make your own. Sweet, tangy, or spicy—any BBQ sauce will work for this recipe.
Serving Suggestions
Choose your favorite BBQ sides to serve with this grilled tofu. My go-to’s are grilled vegetables, stovetop baked beans, or grilled corn on the cob! Anytime I can save on dishes and make a full meal on the grill, I’m all for it.
Top Tip
Pressing the tofu is one of the most important steps for this recipe. However, you DON’T need a tofu press! By all means, if you have one—use it. But the classic clean towel-heavy book combo works just as well. Place the tofu block between two clean towels and pop a heavy object (like a book) on top for at least 30 minutes to remove excess liquid.
Storage Suggestions
Any leftover BBQ grilled tofu can be kept in an airtight container in the fridge for up to 3 days. It’s great for sandwiches, wraps, and salads! If needed, you can reheat it on the grill or in a pan on the stovetop.
BBQ Grilled Tofu
Servings 2 servingsIngredients
- 1 large block of extra firm tofu ($1.69)
- 1 Tbsp olive oil ($0.18)
- 1 tsp smoked paprika ($0.16)
- ½ tsp sea salt ($0.01)
- ½ tsp freshly cracked black pepper ($0.11)
- ½ Tbsp soy sauce ($0.03)
- 2 Tbsp BBQ sauce, divided ($0.13)
Instructions
- Press 1 block of extra firm tofu between 2 clean kitchen towels with some heavy cookbooks or a hefty cutting board stacked on top for 30 minutes.
- Cut tofu in half and then diagonally to make 4 right triangles. Slice shallow marks into both sides to help the yummy flavors permeate.
- Whisk together the olive oil, smoked paprika, sea salt, freshly cracked black pepper, and soy sauce.
- Brush the mixture over all 4 wedges of pressed tofu and transfer tofu to heavy duty freezer storage bag, or airtight container. Freeze for at least 1 hour. Remove from freezer and allow to thaw at room temperature or in the fridge until you’re ready to grill.*
- Preheat grill to 400 degrees. Remove tofu from fridge and brush all pieces of tofu with 1 Tbsp of BBQ sauce. Sear tofu for 4-5 minutes before flipping to sear the second side for an additional 4 minutes, basting with the leftover 1 Tbsp of BBQ sauce after the first flip.
- Serve grilled BBQ tofu just like you would a chicken breast with whatever sides you love the most.
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Equipment
Notes
Nutrition
how to make BBQ Grilled Tofu – step by step photos
Place one block of extra firm tofu between two clean kitchen towels, then place some heavy cookbooks or a hefty cutting board on top to press the tofu and remove excess water. This will help the tofu hold its shape better when cooked. Leave the tofu to press for at least 30 minutes.
Cut the block of tofu in half and then cut each half diagonally to make 4 triangles. Using a sharp knife, lightly slice some shallow marks into both sides of the tofu triangles to help the yummy marinade absorb into the tofu better.
In a small bowl, whisk together 1 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp sea salt, ½ tsp freshly cracked black pepper, and ½ Tbsp soy sauce.
Use a basting brush or spoon to generously coat each side of the pressed tofu triangles with the marinade. Place the coated tofu into a heavy-duty freezer bag or container. Pop this into the freezer for at least one hour. After that, let the tofu thaw at room temperature until you’re ready to cook it.* If it’s going to be more than 2 hours, place the tofu in the fridge to keep it fresh.
Preheat your grill to 400°F and brush the tofu pieces with 1 Tbsp BBQ sauce. Place the tofu onto the hot grill and sear for 4-5 minutes.
Flip the tofu and sear for a further 4 minutes. As it cooks, bast each piece with the remaining 1 Tbsp BBQ sauce.
Serve the grilled BBQ tofu with your favorite sides, and enjoy!
This smoky, sweet, and perfectly charred BBQ grilled tofu recipe will make you forget all about meat—it’s THAT good!
This looks yummy, but I don’t have a grill. Do you have tips for adapting this recipe for baking or sauteing? Thank you!
You could follow all of the same steps (pressing, freezing, marinate in BBQ sauce), but bake it for 30-35 min on 400 degrees. You can also preheat your baking pan in the oven and add the tofu once preheated to ensure it gets crispy. This is what I do when I am not grilling.
Cast iron grill pans work great both on the stove top and in the oven. Although prices are all over the place, you can buy a good Lodge pan for just over $20 at Amazon–or possibly your local hardware store–and can often find them for less at garage sales and places like Goodwill. Avoid those that are either enameled or nonstick as they are not intended to heat beyond medium. I picked up my 10″ square Lodge at a garage sale some years ago for $2.00, source of most of my cast iron pans. Mine was rusted, but bringing cast iron back to life isn’t difficult and plenty of YouTube videos show how to do it. If you don’t have room in your kitchen for a pan you won’t use daily, a cast iron skillet that works hard on a daily basis would be perfect for oven baking this recipe as per Jess’s instructions.
I did this yummy recipe in my air fryer–no grill marks, but perfect nonetheless, and it only took a few minutes to cook.
Nice tips, Jan! Appreciate you always. :)