grilled tofu

These Tofu Satay skewers are simple to make and so delicious! Perfect for grilling season.

Tofu Satay

coconut milk

soy sauce

curry powder

turmeric

garlic,

ginger

brown sugar

skewers**

Peanut Sauce

Start out by freezing your tofu (you can skip this step if desired but I love the texture and flavor that it provides. See note below!). Cut the tofu into large 1 inch chunks and place into a air tight container. Place in the freezer and freeze through (I usually do this overnight). Remove from the freezer the morning you plan to make this and thaw in the fridge.

In a resealable container, whisk together the coconut milk, soy sauce, curry powder, turmeric, ginger, garlic, and brown sugar. Add in the thawed tofu and marinate for 30 minutes or even several hours.

When ready to cook, pre-heat your grill to 400 degrees F.

Place the tofu on your skewers, about 5 pieces to each skewer. Place on the heated grill and cook for 3-4 minutes per side or until little charred around.

I just have one question.  After freezing the tofu you say to place it in the marinade, but don't mention pressing it out first. Does freezing the tofu mean that you don't have to press excess moisture out of it?

https://content.jwplatform.com/videos/&rdquo;UTcdtxN1&Prime;.mp4

”Tofu

Tofu gets quick-marinated in an herby, citrus marinade reminiscent of Mojo sauce but with smoky notes, then grilled to perfection. The tofu doesn&#39;t stick and it turns out perfectly chewy and crispy!

Citrus-Chipotle Grilled Tofu

(9 grams) cilantro (leaves and tender stems)

chipotle peppers in adobo, (plus 2 teaspoons adobo sauce)

garlic cloves, (roughly chopped)

orange zest

(80 mL) orange juice

½ tablespoons freshly squeezed lime juice

(60 mL) Simply Nature Organic Extra Virgin Olive Oil

organic cane sugar or brown sugar

cumin

kosher salt (plus more to taste)

black pepper

Simply Nature 100% Avocado Oil

Drain the tofu. Slice the tofu crosswise into ⅓-inch slabs, about 8 to 11 slices per block. Arrange on a paper towel-lined cutting board and add a few paper towels on top. Weight with a heavy cookbook or cast-iron skillet. Press for 15 minutes to remove excess water.

Make the marinade: To a blender or food processor, add the cilantro, chipotle peppers and adobo sauce, garlic, orange zest, orange juice, lime juice, olive oil, sugar, cumin, salt, and black pepper to taste. Blend until relatively smooth. Season to taste with more salt and pepper needed. Reserve 4 tablespoons of the marinade.

Transfer tofu slabs to a shallow dish or pan and pour the rest of the marinade on top, using a pastry brush to evenly coat the tofu. Allow to marinate for at least 15 minutes at room temperature, or up to 1 hour in the fridge.

Prepare the grill. Preheat a gas grill (between medium and medium-high) with the lid on for at least 10 minutes to get the grates really hot. Scrub down with a heavy-duty grill brush to remove any gunk or drippings. Set a small bowl with a few tablespoons of oil near the grill and oil up a wad of paper towels in the oil. Use a set of tongs to rub the preheated grill grates with the oil-soaked towels. Let the oil smoke for 40 seconds or so, then rub with oil again. Repeat three to four times total to build up a good layer of seasoning.

Immediately before or as soon as you add the tofu, turn the burners directly under the tofu to low heat and close the lid. Grill the tofu for 8 to 10 minutes, until nice grill marks form. Using a pair of tongs and/or a thin metal spatula, carefully flip each tofu slab and grill for another 7 to 10 minutes.

Once the tofu is grilled, brush it with the reserved marinade.

Enjoy a quick and satisfying dinner with Grilled Asian Sesame Tofu on a bed of Asian Vegetable Slaw.

Grilled Asian Sesame Tofu with Vegetable Slaw

extra-firm organic tofu

almond butter

lime juice

Tablespoon miso

garlic (minced)

sriracha

salt

water

purple cabbage

white cabbage (shredded)

red pepper

green onions (sliced thin (or 1/4 cup))

oranges

thai basil leaves

red onion (sliced thin)

carrots (shredded)

Press tofu according to the link The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet

TOFU

Blend all ingredients in a high-speed blender.

QUICK TIP: Add the almond butter last to avoid it sticking int he bottom of the blender

Keep a small amount of dressing to add to the salad before serving.

ALMOND BUTTER MARINADE/DRESSING

Slice the block of tofu in half through the center

Cut into 4 individual slabs about an inch in thickness.

Place tofu pieces in an airtight container.

Use only half marinade/dressing; plate in the refrigerator for at least an hour. I like to marinate overnight.

Reserve the other half of the dressing for the slaw

PREPARE

Pre-heat grill to 350 or medium-low

You can place the marinated tofu directly on the grill, or I use a grill basket.

Grill for 7 minutes on each side

Let cool slightly

GRILLING TOFU

Follow the same directions for marinating.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

Cook for 15 minutes; then flip over and cook another 15 minutes

BAKED VERSION (If you don&#39;t have a grill) 

Dip the marinated tofu on each side with cornstarch

Place large pieces into the basket, not touching each other.

Cook on 370 for 10 minutes

Open the basket and turn large tofu pieces over.

Bake for 10 more minutes

AIR-FRYER VERSION

On a plate or bowl, place the dressed slaw on the bottom of a plate or bowl.

Add sliced tofu

SERVE

Sprinkle with sesame seeds

Add peanuts

Add Wasabi or Sriracha Peas

Serve with extra Sriracha or Soy/Tamari.

OPTIONAL ADDITIONS:

Shred and sliced vegetables

Place in a bowl

Using the other half of marinade/dressing, for over slaw, reserving a small amount to add to the salad right before serving.

Toss until combined

SLAW

This grilled tofu recipe is one of our favorite ways to cook tofu! Satisfying, flavorful, and perfectly charred, it&#039;s a delicious plant-based main dish.

Grilled Tofu

tofu

Sea salt

avocado oil* (see note) (more for brushing)

fajita seasoning

chili powder

¼ cup tamari or soy sauce*

Lime wedges and/or cilantro lime dressing

Sesame ginger dressing

Press the tofu. Wrap each block of tofu in a kitchen towel or paper towels. Place a heavy cast iron skillet on top and let it sit for 30 minutes. This helps squeeze excess water out of the tofu, which keeps it from sticking to the grill.

Preheat a grill or grill pan to medium-high heat.

Cut each tofu block into 4 slabs and place on a tray or plate. Drizzle the tofu with the avocado oil and sprinkle with your desired seasoning*. Use your hands to coat both sides.

Brush or spray the grill grates with oil. Grill the tofu for 2 to 3 minutes per side, or until char marks form and the tofu releases from the grill grates. Remove from the grill and season to taste.

If you seasoned the tofu with fajita seasoning, chili powder, or curry powder, serve with lime wedges and/or cilantro lime dressing. If you seasoned the tofu with tamari, serve with additional tamari or sesame ginger dressing. See the blog post above for additional serving suggestions.

This Grilled Tofu is simple to make and perfect for summer grilling season!

extra firm tofu (mine was 14 oz

olive oil

apple cider vinegar

garlic powder

½ teaspoon of fine sea salt

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&#8217;t want them to be too thin or they&#8217;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&#8217;s done when both sides has firmed up a bit and has some nice grill marks.

Serve with some grilled veggies** and ENJOY!

Love this recipe! I have made it many times already! I was wondering if you could provide the nutritional list.

HELLO!!! This is the best grilled tofu I have ever had! I made it for my meat eater friends and they loved it too!!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625685908/iWHD795FS.mp4

Smoky, savory, sweet grilled teriyaki tofu skewers! Protein-packed and perfect for pairing with noodles or stir-fry. Just 9 ingredients required!

Grilled Teriyaki Tofu Skewers

coconut sugar ((or sub brown sugar))

½ tsp rice vinegar

tsp toasted sesame oil

arrowroot powder

tofu,

red onion,

Avocado oil

Sesame seeds

green onion

In a wide, shallow bowl or glass container, whisk together soy sauce or tamari, coconut sugar, garlic powder, rice vinegar, and sesame oil. Remove about 1/3 of the marinade (~2 ½ Tbsp if making the default number of servings) and reserve for making glaze.

Add the cubed tofu to the dish with the marinade, stir (or cover with a lid and shake) to coat well, cover, and let sit at room temperature for 30 minutes to marinate.

While the tofu is marinating, whisk together the arrowroot and a splash of water in a small saucepan, then add the reserved marinade. Bring to a simmer, whisking frequently until thickened to a glossy glaze — about 2-3 minutes. If it thickens too much, add a little water to thin. If it’s too thin, whisk more arrowroot with water, then add to the saucepan and cook to thicken.

Once the tofu has finished marinating, lightly oil a grill pan or grill grate and preheat to medium-high. Thread cubed tofu and red onion onto skewers, alternating with 1 piece of red onion in between each tofu cube and ending with a piece of red onion. There should be ~8 tofu cubes per skewer.

Next, grill! Make sure as many tofu cubes as possible are making contact with the pan, and turn every 3-4 minutes, until browned and beginning to char in spots — about 10-15 minutes.

Transfer to a serving plate, brush the reserved glaze over the tofu, and sprinkle with sesame seeds and sliced green onion (both optional). These skewers are delicious served with rice and steamed broccoli or alongside our Creamy Sesame Noodle Salad.

Leftover grilled tofu keeps stored in the refrigerator for 2-3 days.

https://www.youtube.com/watch?v=6lwZoG-jucU

Smoky, savory, sweet grilled teriyaki tofu skewers! Protein-packed and perfect for pairing with noodles or stir-fry. Just 9 ingredients required!

Full Recipe: https://minimalistbaker.com/grilled-teriyaki-tofu-skewers/
 
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Grilled Teriyaki Tofu Skewers | Minimalist Baker Recipes

Tofu gets quick-marinated in an herby, citrus marinade reminiscent of Mojo sauce but with smoky notes, then grilled to perfection. The tofu doesn&#039;t stick and it turns out perfectly chewy and crispy!

Chipotle Grilled Tofu (and 40 More Vegan Tofu Recipes!)

It&#x27;s chillin&#x27; and grillin&#x27; time! Grilled tofu is a fresh summery meal! The citrus marinade combined with the mango salsa makes this grilled tofu recipe the perfect meal for a spring or summer night.

tofu (or choose chickpea tofu

orange juice

lemon juice

garlic minced (YES 8; this is not a typo)

Fresno chili pepper (sliced thin or 1 teaspoon red pepper flakes)

First, carefully remove the tofu from the package, discarding the fluid from the package.  

Then, place the tofu in the middle of the press and turn both knobs equally for about four turns. Finally, I usually put the tofu press in the sink on a plate to drain.

Turn the knobs every two minutes equally until you have the result (the last picture).

Most people stop here…NOT YET. Keep turning until the knobs are screwed as far as they can almost touch the other end. Although I have never tried this, I decided this time I would measure the amount of water I got from the bottom of the plate at the end.

The amount was 3/4 cup of fluid.

Now, remove the press from the plate, and I give it another press with a paper towel for excess fluid removal.

Next, cut tofu into 4 identical slabs.

Press/Prepare Tofu

Whisk all ingredients together and place in a shallow dish with a sealed cover.

Add the pressed tofu squared.

Seal the top and shake the marinade to cover all the tofu.

Place in a refrigerator overnight if possible (a few hours minimum).

I flip the container over whenever I enter the fridge to ensure the tofu absorbs the marinade.

Citrus Mojo Marinade

Preheat the grill to low

Place a grill mat on the grill (you can also use a grill pan, or if you are careful, place the tofu directly on the grill.

Cook for about 8 minutes on each side

Remove from the grill and place back in the marinade until ready to use.  

Then, cut it into strips or cubes.

Follow the same pressing and marinating process. 

Then, preheat the oven to 400 degrees.

Place cut or uncut tofu on a silicone baking mat  or parchment paper

Cook for 15 minutes.

Remove from oven and flip tofu over; cook for an additional 15 minutes. 

Baking

Set the air fryer temperature to 375 degrees.

Cook for 10-15 minutes, shaking the basket several times throughout the cooking.

Air Frying

Serve as a steak or cut into strips or cubes.

Add mango salsa if desired.

Serving

Fire up the grill this summer and make these simple but delicious grilled tofu skewers! With these tips, you&#039;ll have perfectly grilled tofu: chewy, charred, and crispy! Take them over the top by serving them with one of five different flavorful sauce options.

Grilled Tofu Skewers

(14-ounce) block of Earth Grown Organic Extra Firm Tofu, (drained)

Sauces of choice for serving (see recipe cards below)

Fusia Soy Sauce

Dijon Mustard

agave nectar or maple syrup

cayenne pepper

onion powder

If using wooden skewers, soak them in warm water for 20 to 30 minutes (make sure they&#39;re completely submerged) to prevent burning. If using metal skewers, no need to soak.

Slice the drained tofu into 4 vertical slabs. Cover them with a few paper towels or a clean dish towel. Weigh them down with your heaviest cookbook and even out the weight with a few cans of beans (or use or a heavy skillet weighed down with a few cans). Press for 15 to 30 minutes.

Cut the tofu into cubes, not too big or small but as evenly as possible. I usually slice each vertical slab in half, vertically, so I end up with 8 slices. Then cut each of the 8 slabs into 4 or 5 cubes.

Top 12 grilled tofu recipes from across the web

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Top Tags

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Top 12 grilled tofu recipes from across the web

The most viewed grilled tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tofu Satay

Citrus-Chipotle Grilled Tofu

Grilled Asian Sesame Tofu with Vege...

Grilled Tofu

Grilled Tofu

Grilled Teriyaki Tofu Skewers

Chipotle Grilled Tofu (and 40 More ...

Grilled Tofu

Grilled Tofu Skewers

Grilled Vegetable Tofu Skewers with...

Grilled Tofu

Grilled Tofu

The most viewed grilled tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine