Smoked Tofu





Introduction: Smoked Tofu

Veggie dogs and black bean burgers can get old, but smoked tofu is a nice alternative for non-meat eaters (carnivores will probably also enjoy it though). It's also a great source of protein, and a nice addition to salads or other dishes!

Step 1: You'll Need. . .

  • - a large baking pan
  • - a rack that fits over the pan
  • - 9 oz wood chips
  • - a large bowl
  • - 2 clean dish towels
  • - 2 sheet pans
  • - some cans

  • - 2 blocks of extra firm tofu
  • - 6 tablespoons steak sauce or barbeque sauce
  • - 4 tablespoons soy sauce
  • - 6 tablespoons maple syrup
  • - 1 tablespoon sesame oil
  • - 4 tablespoons vegetable oil
  • - 4 tablespoons mustard
  • - 4 tablespoons water
  • - 2 tablespoons honey
  • - juice of half a lime

Step 2: Prep Work

  1. Place a towel on one of the sheet pans and place the tofu on it
  2. Top with the second towel and sheet pan
  3. Weight down with cans. Let sit for at least 15 minutes

Step 3: While You Wait. . .

  1. Mix up the marinade by combining all the liquid items
  2. Place the wood chips in the pan
  3. Pour 2 cups of water over chips and put the rack over the chips

Step 4: Get Ready to Smoke

  1. Remove the weight, pan, and towel from the tofu and slice each block into 8 pieces
  2. Place them in the marinade and let sit for at least 30 minutes
  3. Preheat oven to 280 degrees F
  4. Put the slices of marinated tofu on the rack in an even layer
  5. Cover with several layers of foil
  6. Pop the whole thing in the oven for 45 minutes
  7. Remove the foil and raise the temperature to 375 degrees for 15 minutes
  8. Flip and roast an additional 20 minutes
  9. To finish it off, place under the broiler for 5 minutes - flip and broil for another 5

Step 5: Serve It Up!

You can serve smoked tofu on its own, mixed in dishes, with barbeque or other sauces, or over a salad. I usually go for some lettuce, black beans, corn, and red bell pepper with honey-chipotle dressing.

To make the dressing, blend the following:
  • - 6 chipotle peppers (canned, with adobo)
  • - 1/4 cup red wine vinegar
  • - 1 tablespoon mustard
  • - 1/4 cup honey
  • - 1/2 teaspoon salt
  • - juice and zest of half a lime
  • - half teaspoon dried oregano
When well mixed, slowly drizzle in 3/4 cup vegetable oil and chill until ready to use.




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This is seriously delicious; thank you for sharing this awesome recipe! The marinade recipe generates a large volume- I'm thinking you could double the tofu quantity originally called for or even save some of the extra (in the fridge) for another batch to use within the next week or so...

could you you use a lemon instead and is the sesame oil necessary?

This is just the marinade that I like to use - you could make any adaptions that you'd like to change the flavor.

Pressing tofu is a pain.

I personally don't find it to be that bad, since you can just leave it sit with the cans on top of the pan. I haven't done it, but I've heard you can also drain the liquid out of a container and freeze a whole block for 24 hours and then let it thaw in the fridge another 24 before pressing. Apparently it makes it easier and even more liquid comes out.

sometimes I'll buy several cartons of the water packed tofu and I'll slice them, blot them dry, and wrap them in wax paper, then put the wrapped slices in the freezer. When I'm ready to use some I'll take out what I need, allow it to thaw overnight in the fridge, press quickly (just a quick press - the water comes out in the thawing), and cook it as desired. Freezing really does change the texture; it makes the tofu a bit firmer so it holds together better for, say, sandwich slices.

Freezing tofu gives it a much meatier texture. I freeze tofu when I am going to grill it or bake it, but I wouldn't suggest frying it. I tried it once and wasn't happy with the results. Thanks for the recipe!

No problem at all, thank you for your comments!

At what point is this supposed to start smoking? I've had it in for over an hour and no smoke yet... Thx.