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.
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.
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.