I can’t say it any other way: grilled tofu changed my life. I didn’t realize how important char was to me until tofu entered the picture with dark, smokey grill marks and crisp edges. Once I figured out this power, I did not take my responsibility lightly. I convinced everyone I knew to grill their tofu so that they, too, could change their lives. It’s easy, fast, pantry-friendly and the flavor is amazing.
Here’s what’s so awesome about it: the char does more for the meaty flavor than any ingredient does. You can marinate tofu in all the tamari and herbs you want, and it’ll be delicious, but it’s the contact with a screaming hot pan that makes it taste like it came straight off a backyard grill. That’s the browning at work, developing those deep, savory, roasty notes we read as meaty and satisfying. The marinade seasons the tofu, but the char is what gives it soul. And every one of those dark grill marks is a little stripe of concentrated flavor, crisp at the edges, chewy where it meets the tender inside.
This easy grilled tofu is basically the Italian Grilled Tofu from my first cookbook, Vegan With a Vengeance. The marinade is garlicky, herby, lemony, a little salty, with just a hint of sweet from balsamic vinegar. In other words, it’s what you want for pasta night, in a sandwich, to top a salad, or nestled into a bowl of risotto. Lots of ideas a few paragraphs down!
Photos by Hannah Kaminsky
The Herb Marinade
The marinade starts with vegetable broth so there’s plenty of liquid for the tofu to soak up. Tamari brings the salt and the savoriness, while balsamic vinegar and lemon juice give it brightness.
Then there’s garlic and a simple mix of dried basil, marjoram, and thyme. Marjoram has a sweet, slightly woodsy thing going on that I love here, but dried oregano works fine if that’s what’s in the spice rack.
Olive oil helps the tofu brown and gives the outside that lush, lightly crisp finish. It’s a very simple marinade, but every ingredient shows up ready to work.
Let’s Talk Tofu Shapes
For this recipe I cut the tofu into what I call fat triangles. You start by cutting the block widthwise into four slabs, like this:
Then slice each slab corner to corner. Eight chunky triangles, plenty of thickness, lots of texture. Take a look!
I love that the triangles give you plenty of surface area for grill marks, so more of every piece gets that char. They stack over pasta or risotto in a way that looks a little fancy for zero extra effort. And the pointed ends crisp up beautifully. Handsome tofu, finally!
That said, the shape is yours to play with:
Slabs are where every cut begins, the eight wide pieces you get slicing the block widthwise. Leave them as is for the biggest, most sandwich-ready pieces.
Squares are slabs cut down the middle lengthwise, then crosswise into squares. Still the full thickness of the slab, so they sit right on the ridges. I’d skip actual cubes for grilling, they’re small enough to fall through the lines and you lose them to the pan.
Fat triangles are just my favorite, part looks, part char, part the small thrill of eating tofu shaped like a slice of pizza.
Tips for the Absolute Best Grilled Tofu
There’s nothing worse than stuck-to-the-pan tofu where the grill marks peel off (or never even form). Here’s how to prevent that.
Get the pan properly hot. Heat your lightly greased grill pan over medium-high for about 3 minutes before the tofu goes anywhere near it. A lukewarm pan is how you end up with pale tofu welded to the ridges while the grill marks stay behind. A little smoke is fine, that’s kitchen life. You want the tofu to sizzle the second it touches down.
Then leave it alone. Press it gently against the ridges with a thin metal spatula and let it cook undisturbed until dark grill marks form. Every time you lift it to peek, you’re interrupting the sear.
Flip with the lines, not against them. When it’s time to turn, slide the spatula underneath in the same direction as the grill marks. Going with the lines lifts the charred surface instead of scraping it off, because tofu loves nothing more than leaving its prettiest parts behind in the pan.
Use a thin metal spatula. A chunky silicone one can’t get under the tofu cleanly and might tear the grilled surface right off. Big yikes.
Do You Have to Press the Tofu?
Ugh, I used to say yes. Now I say nah. The pros? If you press, it comes out a little firmer and meatier, and it may drink up slightly more marinade. The cons: you need to wait an hour. Who has time for that?
Just use extra-firm tofu and drain off all the liquid from the package. Then pat it dry with a clean kitchen towel before slicing.
But here’s another brilliant solution. Quick press your tofu! This only takes 10 minutes.
Cut the block into the shapes you’re using. Gently squeeze each one between your hands to push out some water. Then wrap the pieces in paper towels, set something heavy on top (one of my cookbooks, maybe), and leave it for as long as you feel, but at least 10 minutes.
Put This Easy Grilled Tofu On…Everything
This tofu is a team player by nature. It enjoys sitting on top of something saucy and soaking up whatever’s going on underneath, but it is equally happy tucked into a sandwich. A few directions to take it:
On top of pasta, obviously. Fan the triangles over spaghetti and Homemade Marinara, Vegan Penne Alla Vodka, or a big tangle of pasta with my Bestest Pesto.
On a salad, especially the super savory ones. Think Vegan Caesar With Avocado and Chickpeas, The Best Vegan Ranch, anything with a creamy garlicky dressing that the char can play against. Slice the tofu into strips and pile it on.
In a bowl. Build one out of Sauteed Kale With Tahini and rice, or greens and The Best Vegan Mashed Potatoes Ever, with the tofu on top.
And speaking of mashed potatoes: grilled tofu, mash, and Savory Mushroom Gravy is always in style. It’s the vegan plate of dreams!
On risotto, which might be my current favorite home for it. Pesto Risotto With Roasted Zucchini, Mac and Cheese risotto, or anything creamy and spoonable. It’s also great on something risotto-adjacent like Quinoa Puttanesca.
On mac and cheese, any mac and cheese. The grilled tofu cuts the richness and makes it feel like an actual dinner. Choose your destiny from my Vegan Mac and Cheese Roundup.
In a hippie vegan sandwich. This might be my favorite way to eat it. Mix a spoonful or two of the leftover marinade with vegan mayo for a tangy sandwich spread. Pile the tofu onto whole-grain bread with tomato, lettuce, thinly sliced red onion, and pickles. And do not forget the alfalfa sprouts, or whatever sprouts catch your eye. I especially love onion sprouts.
Or really, put it in any sandwich:
Make an Italian hoagie with Bestest Pesto, tomatoes from the farmers market, arugula, roasted peppers, and pepperoncini.
Roll it into a wrap with avocado, mustard, mayo and your favorite greens.
Stuff it into pita with cucumbers, shredded lettuce, red onion, and the tahini dressing from my Sautéed Kale With Garlic & Tahini Dressing.
Add it to toasted ciabatta with olive tapenade and grilled zucchini.
Or make a very good, very messy club with vegan mayo, lettuce, tomato, and smoky Super Easy Tempeh Bacon.
Easy Herb Grilled Tofu FAQ
Do I have to marinate the tofu for a full hour? Between you and me: Nope. An hour gives you the deepest flavor, but even 30 minutes gets you plenty. Flip the pieces halfway through so both sides drink it up.
Can I use a regular skillet instead of a grill pan? For sure. You won’t get the grill marks, but a hot cast-iron skillet gives you a beautiful browned crust with a sear. The pan shouldn’t be quite as hot and you can cook it for 5 minutes on each side instead.
Can I make this in the air fryer? Yep, although you’ll trade the grill marks for a different kind of good. Marinate as usual, then arrange the tofu in a single layer in the basket and air fry at 400°F for about 15 minutes, flipping halfway, until the edges are browned and a little crisp. You won’t get those dark char stripes, but you get golden, firm, flavorful tofu with zero babysitting.
What tofu should I use? Extra-firm, always, for grilling. It holds its shape on the ridges and stands up to flipping. Soft or silken tofu will fall apart on you.
Can I make it ahead? Yup yup yup. It’s great hot off the pan, but it’s also good warm, at room temperature, or cold the next day sliced onto a salad or into a sandwich.
What if I don’t have marjoram? Not a problem. Dried oregano steps right in with a similar sweet, woodsy note. Use the same amount.
More Tofu Recipes To Try:
Herb Grilled Tofu
Notes
Ingredients
- 1 14- ounce package extra-firm tofu drained (see notes about pressing)
- Oil for greasing the pan a spray bottle is great
- For the Marinade:
- ½ cup vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons tamari or Bragg Liquid Aminos
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic minced
- ¼ teaspoon dried basil
- ¼ teaspoon dried marjoram or oregano
- ¼ teaspoon dried thyme
Instructions
- Make the marinade by mixing the vegetable broth, olive oil, balsamic vinegar, tamari, lemon juice, garlic, basil, marjoram, and thyme in an 8-inch square baking dish or wide, shallow bowl.
- Cut the tofu widthwise into four equal slabs. Slice each slab diagonally from corner to corner to make eight fat triangles (see pics for reference).
- Place the tofu in the marinade in a single layer. Spoon some marinade over the top, then let it marinate for 1 hour, flipping the pieces after 30 minutes.
- Lightly grease a heavy grill pan with oil. Heat over medium-high for about 3 minutes. The pan should be very hot before the tofu goes in.
- Lift the tofu from the marinade, letting the excess drip back into the dish. Arrange the pieces in the hot pan in a single layer.
- Use a thin metal spatula to gently press the tofu against the ridges. Cook without lifting or moving it for 3 to 5 minutes, until dark grill marks have formed and the tofu releases from the pan.
- Slide the spatula beneath each piece in the same direction as the grill lines and carefully flip. Cook the second side for another 3 to 5 minutes, pressing gently, until well marked.
- Serve hot, warm, or at room temperature.
I bought a tofu press, streamlined the process.
But my grill pan has been languishing in the cupboard. I feel a future project coming up.
This marinade sounds delicious!