This grilled tofu is an easy and flavorful way to cook tofu, with a lightly crispy outside and a tender center. It's made with just a few simple ingredients and comes together in minutes, making it perfect for quick weeknight dinners or summer cookouts. Served with a fresh and vibrant chimichurri sauce, it's a simple dish that feels special and packed with flavor.
To make it, press the tofu, slice it, and coat it with a light spice mixture before grilling until golden and slightly crispy. It's an easy way to learn how to make grilled tofu at home, with great texture and a light smoky flavor. While it's especially delicious served with Chimichurri Sauce, it's also great on its own or paired with other sauces like Barbecue Sauce, Tahini, or a simple squeeze of lemon.
It's a great option for warm weather meals, whether you're firing up the grill for a summer cookout or just making a quick dinner at home. This grilled tofu pairs well with all kinds of sides like salads, rice, or grilled vegetables, so it's easy to turn into a complete meal. It's also perfect for meal prep, since you can enjoy it hot right off the grill or add the leftovers to bowls, wraps, or sandwiches the next day.
If you're looking for more easy plant-based mains for grilling season, you can also try my Tofu Steak, Vegan BBQ Jackfruit Pulled Pork, or Vegan Chickpea Burgers. They're all simple, satisfying options that work great for cookouts, weeknight dinners, or anytime you want something hearty and full of flavor without a lot of effort.
Why You'll Love This Grilled Tofu Recipe
Here are a few reasons to give this recipe a try.
- Great texture: It gets nicely charred on the outside while staying soft and tender inside, giving you the perfect balance.
- Simple ingredients: Made with a few pantry staples, this recipe keeps things easy without sacrificing flavor.
- Quick to make: Ready in less than 40 minutes, with very little hands-on time.
- Perfect for grilling season: Great for warmer days, cookouts, or easy dinners when you want something light but satisfying.
- Very versatile: Enjoy it with chimichurri or pair it with salads, rice, or grilled vegetables.
Grilled Tofu Ingredients
- Extra-firm or firm tofu: Extra-firm works best because it holds its shape on the grill, but firm tofu can also be used. Avoid soft or silken tofu, as it will fall apart easily. Pressing the tofu is not essential, but it helps remove excess moisture, improves texture, and allows it to absorb more flavor. For more details, check out my How to Press Tofu guide.
- Olive oil: Helps the spices stick to the tofu and gives it a better finish on the grill. You can also use avocado or vegetable oil. Feel free to add a little more to grease the grill or pan if needed.
- Smoked paprika: Adds a light smoky flavor and gives the tofu a nice color. Regular paprika works too, but smoked makes a difference.
- Garlic powder: Adds a savory flavor without the risk of burning like fresh garlic.
- Salt: Adjust to your taste, especially if you're serving it with something flavorful like chimichurri.
- Black pepper: Adds a bit of flavor without being too strong.
Find the full recipe with exact measurements in the recipe card below.
How to Make Grilled Tofu
- Press the tofu using a clean kitchen towel and a heavy object for 15 to 30 minutes to remove excess moisture.
- Slice the tofu into 3 even slabs so they cook evenly.
- Lightly brush both sides with olive oil.
- Mix the smoked paprika, garlic powder, salt, and black pepper, then sprinkle over the tofu and rub it in with your hands to create a light, even coating.
- Heat a grill or grill pan over medium-high heat and lightly oil it if needed.
- Cook the tofu for 4 to 5 minutes per side, without moving it at first, until grill marks form and it releases easily. Serve with chimichurri.
Tips for the Best Results
- Preheat your pan or grill well: Make sure it's hot before adding the tofu. This helps create better grill marks and prevents sticking.
- Don't move it too soon: Let the tofu cook undisturbed for a few minutes so it can develop a nice crust and release easily.
- Pat the tofu dry: Even if you don't press it, removing excess moisture helps it brown better.
- Use a light coating of oil and spices: Too much seasoning can burn and create uneven spots instead of clean grill marks.
- Don't overcook it: Tofu is already cooked, so you're just heating it and adding texture. Cooking it too long can make it dry.
Serving Suggestions
This grilled tofu pairs really well with classic barbecue sides that are simple and comforting. Try serving it with something creamy like Vegan Potato Salad or crunchy like Vegan Coleslaw. You can also add Vegan Baked Beans on the side for a more hearty and traditional combo.
If you want to make it more filling, serve it with Potato Wedges or Baked French Fries, plus some Vegan Garlic Bread to round everything out. It's an easy way to turn this into a complete meal that feels relaxed and satisfying.
How to Store and Reheat Leftovers
- Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3-4 days. The tofu may lose some crispiness over time, but it will still taste great.
- Freezer: Freezing is not recommended, as the texture can change and become less appealing once thawed.
- Reheat: The best way to reheat grilled tofu is in a skillet with a little oil over medium heat until warmed through and slightly crispy again. You can also use the oven at 375°F (190°C) for about 5-8 minutes, or the air fryer for 3-5 minutes. If you're in a hurry, the microwave works too, but the texture will be softer.
Frequently Asked Questions
Pressing the tofu helps remove excess moisture, which improves the texture and helps it brown better on the grill. If you have time, it's worth doing. I explain the process in more detail in my How to Press Tofu guide, but you can skip it if you're short on time and it will still turn out well.
Yes, you can use a grill pan or a regular skillet. A grill pan will give you those classic grill marks, but a skillet works just fine too.
Extra-firm tofu is the best option because it holds its shape and doesn't fall apart. Firm tofu can also work, but avoid soft or silken tofu.
This usually happens if the surface isn't hot enough or not well oiled. Make sure your pan or grill is preheated and lightly greased before adding the tofu.
Yes, you can cook the tofu in advance and store it in the fridge. It reheats well in a skillet or oven, and you can also enjoy it cold in salads or wraps.
More Tofu Recipes
Want to learn more about different ways to cook tofu? Check out my How to Cook Tofu guide.
Did you make this recipe? Leave a comment and a rating below. I'd love to hear how it turned out!
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Grilled Tofu
Ingredients
- 1 (14-ounce) block extra-firm or firm tofu
- 1 tablespoon olive oil, plus more for the grill
- ¾ teaspoon smoked paprika
- ¾ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- Chimichurri, for serving (optional)
Instructions
- Press the tofu by wrapping it in a clean kitchen towel or paper towels and placing something heavy on top. Let it sit for 15 to 30 minutes to remove excess moisture.
- Cut the tofu into 3 slabs of similar thickness.
- Brush both sides of the tofu with olive oil.
- In a small bowl, mix the smoked paprika, garlic powder, salt, and black pepper. Sprinkle the mixture over the tofu and gently rub it in with your hands to create a thin, even coating on all sides.
- Heat a grill or grill pan over medium-high heat and lightly oil it if needed.
- Place the tofu on the hot grill and cook for 4 to 5 minutes on each side, or until grill marks form and the tofu releases easily. Serve with chimichurri.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezing isn't recommended, as the texture can change once thawed.
- Reheat in a skillet with a little oil over medium heat until hot and slightly crispy, or use the oven (375°F/190°C for 5-8 minutes) or air fryer (3-5 minutes). The microwave works too, but the tofu will be softer.
- Nutrition information does not include any extra oil used for the grill or the chimichurri.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.