This grilled tofu is the flavor-packed vegan main dish your cookouts have been missing! Soaked in a zesty cumin-lime marinade and served with mango salsa, this scrumptious tofu will be a new summer favorite.
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 tofu that was grilled 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!
But Do I Have to Use a Cedar Plank?
Nope! I love them for all the reasons I mentioned above, but feel free to throw your tofu right on the grill if you prefer. Just make sure the grates are well-oiled. You won’t get the same woodsy flavor, but your tofu will still be delicious!
How to Grill Tofu
The key to making delicious grilled tofu is a delicious marinade.
Start with some extra firm tofu, and press it by wrapping it in some paper towels, followed by a dish towel. Place a flat, heavy object, such as a cookbook on top, and let it sit for a bit. This will draw excess water out of the tofu. (More details on how to press tofu here).
While the tofu presses, submerge your cedar plank in water. You’ll want to soak it a for a bit to minimize burning.
Mix all of your marinade ingredients together. For this recipe, we’re using soy sauce, lime juice, a bit of maple syrup, cumin and garlic.
Cut your tofu into 4 slabs, place them in a dish and pour the marinade over them. Let them soak it up for 30 minutes or more.
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.
How To Serve Grilled Tofu
Grilled tofu is awesome over salad or as a main dish with your favorite sides. Mango salsa makes an awesome topper, with the sweetness really complimenting the savory flavors in the tofu.
Grilled Tofu FAQ & Tips
- What’s the best kind of tofu to use for grilled tofu? Extra firm works best! Some brands of extra firm tofu are firmer than others. I really like SoyBoy and Trader Joe’s brands for this recipe — both are pretty firm!
- Can this recipe be made gluten-free? Yup! Just substitute gluten-free tamari for the soy sauce.
- How do the leftovers keep? 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!
- Not into the mango salsa, or just don’t feel like making it? 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.
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Grilled Tofu with Mango Salsa
This grilled tofu is the flavor-packed vegan main dish your cookouts have been missing! Soaked in a zesty cumin-lime marinade and served with mango salsa, this scrumptious tofu will be a new summer favorite.
Ingredients
- 1/4 cup soy sauce or tamari
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- Pinch cayenne pepper
- 1 (14 ounce or 400 gram) package extra firm tofu, drained and pressed
- 1 medium cedar plank (5 x 11 inches or larger)*
- 2 teaspoons canola oil, or high heat oil of choice
- Mango salsa, for serving
Instructions
Stir the soy sauce, lime juice, maple syrup, garlic, cumin, and cayenne pepper together in a small bowl.
Cut the block of tofu in half, thickness wise, to create two thin slabs. Next cut each slab in half, width-wise, to create 4 smaller slabs.
Place the tofu slabs into a shallow dish and pour the soy sauce mixture over them.
Allow the tofu to marinate for 30 minutes at room temperature, or up to 24 hours in the refrigerator.
While the tofu marinates, fill a shallow dish with water and submerge the cedar plank. Allow the plank to soak for at least 15 minutes.
Heat an outdoor or indoor grill to medium-high.
Remove the tofu from the marinade. Lightly brush the exterior with oil and arrange the tofu on the cedar plank.
Place the cedar plank on the grill, away from direct heat.
Cover and grill the tofu for about 20 minutes, brushing it with some of the excess marinade about halfway through. The tofu is finished grilling when browned with darkening around the edges.
Top the tofu with mango salsa and serve.
Recipe Notes
If you prefer not to use a cedar plank, you can place your tofu directly on the grill. Skip step 5 of the recipe and generously oil your grill grates before placing the tofu on them.
HI Alissa,
What a great idea to use the cedar plank!! I’m going to try that tonight!! Thanks so much, Linda from Vancouver
Thanks Linda! I hope you enjoy it!!
Very good I am a retired Chef the flavors goes very well together however I added sweet potatoes mush to the mango with a hit of berries. Vegan Life
Oh that sounds delicious! I’ll have to give it a try. Glad you like the recipe – thanks so much!