BBQ Grilled Tofu

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5 from 1 vote

This smoky, sweet, and perfectly charred BBQ grilled tofu will make you forget all about meat—it's THAT good!

Prep Time1 40

Cook Time9

Total Time1 49

Course: Main Course

Cuisine: Amercian

Total Cost: $2.31 recipe / $1.15 serving

Servings: servings

Calories: 208kcal

Author: Jess Rice

Equipment

Indoor Grill

Ingredients

1 large block of extra firm tofu $1.69
1 Tbsp olive oil $0.18
1 tsp smoked paprika $0.16
½ tsp sea salt $0.01
½ tsp freshly cracked black pepper $0.11
½ Tbsp soy sauce $0.03
2 Tbsp BBQ sauce, divided $0.13

Instructions

Press 1 block of extra firm tofu between 2 clean kitchen towels with some heavy cookbooks or a hefty cutting board stacked on top for 30 minutes.
Cut tofu in half and then diagonally to make 4 right triangles. Slice shallow marks into both sides to help the yummy flavors permeate.
Whisk together the olive oil, smoked paprika, sea salt, freshly cracked black pepper, and soy sauce.
Brush the mixture over all 4 wedges of pressed tofu and transfer tofu to heavy duty freezer storage bag, or airtight container. Freeze for at least 1 hour. Remove from freezer and allow to thaw at room temperature or in the fridge until you’re ready to grill.*
Preheat grill to 400 degrees. Remove tofu from fridge and brush all pieces of tofu with 1 Tbsp of BBQ sauce. Sear tofu for 4-5 minutes before flipping to sear the second side for an additional 4 minutes, basting with the leftover 1 Tbsp of BBQ sauce after the first flip.
Serve grilled BBQ tofu just like you would a chicken breast with whatever sides you love the most.

See how we calculate recipe costs here.

Notes

*It’s ok if the tofu isn’t completely frozen or completely thawed. The purpose of freezing is to affect the texture of the tofu to be denser and have a little more bite to it. The tofu will cook through on the hot grill, not to worry! (However, tofu can be eaten raw, so you’re just trying to heat it through to your liking and get those glorious grill marks and and flavor from the char.)

Nutrition

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