Garlic Grilled Tofu - 5 Garlic Grilled Tofu? Some of our most strident fans of this website are scoffing right now. And while I realize that some of you would rather eat a couch cushion than eat tofu, I also think you should take a second look at this. I’m the biggest carnivore there is, but the reality is, by being so, I open myself up to all sorts of health risks. I’m never going to a complete plant based, vegetarian or a vegan diet, but I definitely see the benefit of eating more foods like tofu. I could use more plants and fiber in my diet the older I get. That and StlVegGirl has been asking me for close to two years to grill some tofu:

How could I resist?

And this isn’t just any tofu. It’s Mofu, as in tofu made locally right here in Missouri. I love using local products as much as possible. We all should do a lot more of that.

Garlic Grilled Tofu Ingredients:

16 oz extra firm Mofu (sliced into four portions)

2 tbsp soy sauce
2 tbsp balsamic vinegar
1 tsp garlic infused olive oil
2 cloves garlic, minced
1/2 tsp white pepper

Place all ingredients into a resealable plastic bag and marinate over night. I didn’t carve the block of tofu I used in this before marinating because I wanted you to see that there is little penetration of the marinade into the tofu itself. I was worried about over penetration when I started this process, but it turns out there was little penetration, which is fine as there isn’t much penetration when marinating meat either. As you can see, the middle is still lily white:

Garlic Grilled Tofu
The Ingredients and the Marinated Tofu

Next, prepare the grill for two zone grilling with coals on one side and nothing on the other. Target temperature inside the grill is 300 degrees. I tossed a chunk of peach wood onto the coals and the Mofu onto the side with no heat:

Garlic Grilled Tofu
I never thought I would see tofu on my grill!

Remember to buy extra firm Mofu or your brand of tofu or you’ll make a mess in a minute when it falls apart.

At the 15 minute mark there is some nice browning and the tofu is already picking up some smoke flavor:

Garlic Grilled Tofu

At the 30 minute mark, it is roasting up nicely:

Garlic Grilled Tofu
Browning up nicely

 Now that we have some smoke flavor infused into the Mofu, time to see if we can put some grill marks on it, so over to the hot side of the grill:

Garlic Grilled Tofu - 5
So far so good, on the grill marks

It takes a little longer to get good grill marks on tofu than on a steak, which was not something I expected. I was checking this every 30 seconds, expecting it to char really fast. I believe I let it sear for about 4-5 minutes before rotating and searing for another 4-5 before flipping over and repeating the process on the other side. I removed the garlic grilled tofu from the grill and plated it:

Garlic Grilled Tofu
Yeah, I cross hatched my tofu!

And here is the Mofu sliced:

Garlic Grilled Tofu
Ready to Eat

But now we get down to the brass tacks. How was it? The garlic grilled tofu had a nice smoky flavor and there was a wonderful flavor crust, just like I would want in reverse seared steak or pork chop. The consistency of the inside of the tofu is sort of like a extremely hearty egg casserole. I really enjoyed it. I ate two of these that day and one more when I made them again on Fox2Now the following Saturday on my brand new Grill Dome as you can see in this video:


As a bonus, you can sear the other two sides, putting grill marks on all four long sides. It will actually concentrate the flavor of the tofu by drawing more moisture out.

If you’re a hard core carnivore, I doubt you’ve gotten this far. For you plant based/vegetarian/vegan peeps out there, I’m guessing you’re still with me. I hope you like this recipe. I’m in the carnivore camp, and I enjoyed it. Here are more grilled vegetarian or vegan recipes.

If you have any questions or comments, feel free to leave them below or shoot me an email. I’m particularly interested in any tips or tricks from the vegans out there on grilling as I plan on doing more vegetarian or vegan stuff, but I need some inspiration.

Garlic Grilled Tofu
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
Tofu marinated in soy, balsamic, garlic and pepper, then smoked and grilled for a fantastic vegan meal.
  • 16 oz Mofu (divided into four portions)
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tsp garlic infused olive oil
  • 2 cloves garlic, minced
  • ½ tsp white pepper
  1. Combine all the ingredients in a resealable plastic bag and refrigerate overnight
  2. The following day, remove from the marinade and prepare the grill
  3. We're going for two zone grilling with coals and smoke wood (peach) on one side and nothing on the other
  4. Target temperature inside the grill is 300 degrees
  5. Place the Mofu on the side with no heat and close the lid
  6. After 30 minutes of smoke, place on the side with the coals and sear for 4-5 minutes
  7. Once grill marks appear, rotate 45 degrees and sear another 4-5 minutes
  8. Flip over and repeat on the other side
  9. If you wish, you can sear on the other two sides as well
  10. Remove from the grill and serve


Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

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Very brave, Scott, and job well done. You’re right about having to use good tofu for this. We used some of those tofu sausages once (different brand, not Mofu) and one dropped on the deck where I left it over night. Even the racoons that normally raid our deck didn’t touch it, ha ha.

That GrillDome looks good on TV!


I’m also very much a carnivorous type, but my sister and her daughter are the gluten-free vegetarian types and I’m the one that cooks. So, I investigated some tofu recipes and one of them provided an excellent tip: To help tofu absorb flavor (and to help any batter stick to it), soak the tofu in very hot salt water for 10-15 minutes and pat it dry. Then continue to prepare as normal.


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