Ultra smoky and bursting with flavour! This smoked tofu is a must-try, and you don’t even need a smoker to get these fantastic results.
No need to wait for summer or warmer weather to make this delicious smoked tofu since no smoker is needed!
It has all the smoky, hickory flavour and fantastic texture, but no wood chips or special equipment is required.
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Ingredients + Substitutions
Here’s what you’ll need for this fantastic smoked tofu recipe.
- Tofu: Use extra firm and make sure to press it first using my quick press method in the recipe card below.
- Soy sauce: For salt and flavour. You may use Tamari in its place if a gluten-free option is needed.
- Maple syrup: To balance the saltiness. You may also use coconut sugar or brown sugar if you prefer.
- Liquid smoke: For extra smokiness – this is a must-use ingredient. Do not skip.
- Spices: Garlic powder and smoked paprika for added flavour. Do NOT skip the smoked paprika.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Slice your block of tofu into rectangles, approx. ¼ inch thick. (photo 1)
Arrange in a single layer to press the tofu for 15 minutes. (photo 2)
NOTE: Arrange the slices in a single layer on a cutting board with a clean dish towel. Add another clean towel (or paper towels) on top of the slices, followed by another cutting board (or flat baking pan), and finally, something heavy like a cast iron pan, or heavy books. Keep it like this for 15 minutes.
Meanwhile, add the sauce ingredients to a bowl and mix well. (photo 3)
Place the tofu in a wide, shallow dish and cover it with the sauce. Refrigerate for 60 mins, and flip at the halfway point. (photo 4)
Arrange the marinated slices in a single layer on a baking tray. (photo 5)
Bake at 400°F/204°C for 15 mins, then flip and bake 15-18 mins more. (photo 6)
NOTE: Reserve the marinating liquid, do not discard it!
Optional: Grilling the smoked tofu
While the tofu bakes make the BBQ sauce from the remaining marinade. (photo 7)
Then brush each slice with the barbecue sauce. (photo 8)
Place them sauce side down on a preheated grill and brush the other side. (photo 9)
Grill the smoked tofu for 1-2 minutes on each side for grill lines. (photo 10)
Serve your sticky, flavourful, and delicious smoked tofu on its own, or enjoy it with noodles, and a fresh squeeze of lime.
Equipment
I use this Cuisinart Griddler for the optional grill lines and do not require any oil as it is a nonstick surface.
If needed, lightly grease your grill to prevent sticking.
Storage
Leftovers will keep in the fridge for 3-4 days in a sealed container.
I don’t recommend freezing this one as it may get too dry.
How to use it
The options are endless! (Almost)
- Layer it into sandwiches with coleslaw and extra BBQ sauce for a twist on pulled pork.
- Add your smoky tofu to salads, or use it in this delicious cobb salad.
- Use it as a bacon replacement and serve it with this silken tofu scramble.
- Cut into long thin strips and make a stir fry with vegetables and rice.
- Make a BLT with smoked tofu, lettuce, tomato, and some vegan mayo.
Expert Tip
- Plan ahead! You can marinate the tofu one day in advance to save time on the day you’re serving it.
More delicious tofu recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 350 grams (12 ounce) block extra firm tofu choose organic tofu that's GMO free if possible
For the marinade
- ¼ cup low sodium soy sauce or Tamari for gluten free
- ¼ cup water
- 3 tablespoons maple syrup
- 1 tablespoon liquid smoke
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
Optional: For grilling the smoked tofu
- the reserved/leftover marinade
- ⅓ cup water
- 1 tablespoon tapioca starch or cornstarch
Instructions
- Slice your block of tofu into rectangles that are approx. ¼ inch thick.
- Then place a clean dish towel (or paper towels) on a cutting board and arrange the slices in a single layer on top. Add another clean towel on top of the slices, followed by another cutting board (or flat baking pan). Then finally, place something heavy like a cast iron pan, or heavy books on top. Keep it like this for 15 minutes.
- Meanwhile, add all the marinade ingredients to a small bowl and stir to combine.
- Arrange the pressed tofu in a wide but shallow dish in a single layer and pour the marinade on top. Refrigerate for 60 minutes, and carefully flip the slices at the halfway point.
- When your tofu has about 10 minutes of soak time left, preheat the oven to 400°F/204°C and line a baking sheet with parchment paper. Arrange the slices in a single layer and bake for 15 minutes. Then flip them and bake another 15-18 minutes.NOTE: Reserve the marinating liquid!
Optional: For grilling the smoked tofu
- Heat a nonstick grill, or lightly grease your grill if needed.
- Pour the leftover marinade into a small saucepot and add ⅓ cup of water and a tablespoon of tapioca flour. Whisk well and simmer over medium heat for 2-3 minutes to thicken and make your BBQ sauce.
- Brush both sides of the smoked tofu slices with your sauce and place them on the grill on a diagonal to make grill lines, approx. 1-2 minutes on each side.
Notes
- Plan ahead! You can marinate the tofu one day in advance to save time on the day you’re serving it.
- Although the total time required is a little over 2 hours, note that this is not all active time and the tofu marinates in the fridge for 1 hour.
- Leftovers will keep in the fridge for 3-4 days in a sealed container.
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