Grilled Tofu

If there’s a food that’s not improved by grilling, I’ve yet to find it. The open flame and sizzling grill grates add flavor, complexity, and gorgeous grill marks to meat, veggies, fruit, and extra-firm tofu (what we’re talking about today!).

With just a few smart steps — including dredging the planks in a simple spice rub and finishing them with a punchy herb sauce — tofu can be one of the most flavorful foods to come off the grill. Here, I’ll show you how to how to turn tofu into a summer grilling staple.

• You’ll only need 15 minutes to press the tofu before grilling. Since much of the water has already been pressed out of extra-firm tofu, you only need to press the slabs for about 15 minutes, which will make them easier to maneuver on the grill.
• Dusting them with a spice mix adds flavor and absorbs any lingering moisture. Moisture is the enemy of grill marks, so the spice-mix toss is extra insurance that the tofu will come off the grill with beautiful caramelized stripes.

Here’s my two-step approach to maximize its flavor potential.

1. Pre-grill seasoning blend. Sprinkling all sides of the pressed and sliced tofu slabs with an all-purpose spice rub gives the tofu a hint of smokiness and a ton of flavor.
2. Post-grill herb sauce. While the tofu is still warm from the grill, you’ll spoon an herby vinaigrette on top. The tofu will absorb all the flavors, infusing the tofu from the outside-in.

• Extra-firm tofu: Tofu comes in a variety of textures, and not all of them can hold up on the grill. For gilling, you’ll want to opt for extra-firm tofu.
• Seasoning blend: Make a spice mix with garlic powder, kosher salt, paprika, ground coriander, and black pepper.
• Herb sauce: Use fresh basil or parsley leaves (or a combination of both), lemon juice, and olive oil.

Even extra-firm tofu is rather delicate, but these simple steps will help make sure that it doesn’t stick.

1. Clean your grill grates. Clean grill grates are your best defense against sticking. With a grill brush, brush the grates well once the grill has preheated — any food bits or residue from past grilling sessions will burn off easily with the high heat and some elbow grease.
2. Think thick. When grilling tofu, go for 1/2-inch-thick slabs, which make for a hearty serving and are easier to maneuver on the grill. Thin slices can fall through the grates, or rip when flipped.
3. Leave it alone. It’s tempting to poke and prod, but it’s best to leave the tofu pieces alone until the grill marks form. The tofu will release easily from the grill when it’s ready — no need to use force.
4. Flip with a fish spatula. A fish spatula has a thin metal edge that can easily slip under the tofu, making flipping a cinch. Tongs are another good option, because they allow you to firmly grip each plank.

1. Slice the tofu. Line a rimmed baking sheet with a few paper layers of paper towels. Drain 1 package extra-firm tofu. Cut crosswise into 1/2-inch thick slices.
2. Place tofu on baking sheet. Arrange tofu slices in a single layer on the prepared baking sheet.
3. Cover the tofu. Cover the tofu with another few layers of paper towels.
4. Press the tofu. Cover with a second baking sheet. Weigh it down with a heavy object such as a skillet, saucepan, or large can. Let drain at least 15 minutes. Meanwhile, heat the grill and prepare the seasoning and herb sauce.
5. Heat the grill and make the seasoning blend. Prepare an outdoor grill for direct, medium-high heat. Place garlic powder, kosher salt, paprika, ground coriander, and black pepper in a medium bowl and stir to combine.
6. Prepare the herb sauce. Pick 1/2 cup fresh herb leaves and place in a mini food processor, then add the lemon juice, kosher salt, and black pepper. Pulse until the herbs are finely chopped. With the motor running, slowly drizzle in the olive oil and process until combined and emulsified.
7. Grill the tofu. When the grill is ready, scrape the grates clean if needed. Oil the grill grates with a paper towel dipped in vegetable oil. Coat all sides of tofu slices lightly and evenly with the spice mixture, brushing off any excess. Place the tofu on the grill, cover, and cook until dark grill marks appear, about 3 minutes.
8. Flip and continue grilling tofu. Flip the tofu with a thin metal spatula, such as a fish spatula. Cover and grill until dark grill marks appear on the second side, about 3 minutes more.
9. Serve the tofu. Transfer the tofu with the thin metal spatula to a serving platter. Drizzle the hot tofu with the herb sauce and more chopped herbs, if desired.

Tofu is a blank canvas, so you can flavor it up with any spice mix or sauce.

• Dry Rub
• Peri Peri Sauce
• Basil Pesto
• Ponzu Sauce
• Chimichurri Sauce

• Refrigerate leftover tofu in an airtight container for up to 3 days. The herb sauce can be refrigerated separately for up to 1 week.

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