I have a love-hate relationship with vegan grilling. On the one hand, everything I grill turns out delicious. Like, so delicious that I kick myself for not grilling more often. The smoky flavor of grilled food just can’t be beat! So I’m a big fan of grilling at home. On the other hand, most of my grilled meals don’t actually come from home. And it’s the worst feeling ever when you show up at someone’s cookout only to see all the veggies cooking on a grill (presumably) covered in meat juice. I found the solution when I visited a restaurant a while back where they served grilled tofu that was cooked on a cedar plank. Best. Idea. Ever.
Why Cedar Planks?
For one thing, cedar planks give your grilled food a delicious woodsy flavor. That’s why most people love them. But I especially love them because they provide a buffer between my food and the grill, which, unless it’s my own grill, usually has some kind of meaty stuff on it. Also, in the case of tofu, I’ve been challenged in the past with my tofu sticking to the grill. Using a cedar plank solves that problem!
What You’ll Need
Soy sauce. Gluten-free tamari or liquid aminos can be substituted.Lime juice. Use freshly squeezed for the best flavor.Maple syrup. You can substitute another liquid sweetener like agave if you’d like.Garlic.Ground cumin.Cayenne pepper. Skip this for a heat-free grilled tofu.Tofu. Preferably use extra-firm or super firm.Cedar plank. You can buy these at most supermarkets during grilling season. Look near when the charcoal is sold.Canola oil. Or use another high-heat oil, such as peanut or corn oil.Mango salsa. For topping your grilled tofu. Feel free to substitute another salsa or sauce.
How to Make Grilled Tofu
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Prep everything first. Press your tofu then slice it into 4 slabs, soak your cedar plank in some water (this minimizes burning), and mix your marinade ingredients together.Place your tofu slabs in a shallow dish and pour the marinade over them.Let the tofu soak up the marinade for a while. Give it at least thirty minutes, but longer is fine. You can let it go for up to 24 hours, but be sure to cover and chill it if it will be longer than 2 hours.When you’re ready to grill, build a medium fire and remove your tofu slabs from the marinade. I like to brush mine with a bit of oil to help them brown, but you can skip that if you prefer. Arrange the tofu slabs on your plank and grill them until they shrink a bit and darken in color.
Serve your grilled tofu with some mango salsa. Tip: This tofu pairs well with just about any kind of salsa, but especially ones with a bit of sweetness! You could also try guacamole or the raspberry chipotle sauce I used for these burrito bowls.
Leftovers & Storage
Grilled tofu is best served right away, but the leftovers are still pretty tasty. Store them in a sealed container in the fridge for up to 3 days. I’m a big fan of putting the leftovers in a sandwich!
More Tofu Recipes
Baked BBQ TofuSesame Ginger Marinated TofuSavory Lemon & Herb Baked TofuSesame Sriracha TofuTofu BaconKung Pao Tofu
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