Step 1

Cut each block tofu into 2 thin pieces by cutting it in half down the side. Place tofu in a single layer on a plate and place another plate on top (I use 2 plate sets to make all the tofu fit). Place a few cans or something of equal weight on the top plate to press the tofu. Press for 30 minutes and drain excess moisture.

Step 2

Combine soy sauce or tamari (if gluten free is desired) and tofu in the zip top bag. Marinade until tofu has mostly absorbed the sauce, about 45 minutes.

Step 3

Prep your smoker with a water basin and smoking chips (smokers vary, follow instructions for your smoker). Spray grill rack with cooking spray to keep the tofu from sticking.

Step 4

Smoke tofu at 225°F for 80-90 minutes, or until it's golden brown.

Step 5

Vacuum seal tofu pieces in individual bags. They keep for up to 3 months refrigerated and vacuum sealed.