Italian Grilled Tofu marinated in zesty Italian dressing and grilled to perfection. Serve with Zucchini Rice or Lemon Basil Pasta Salad.
Tofu on the Grill
I like this recipe because grilling tofu gives it a little charred edge and a smoky note you just can’t get from baking or pan-searing.
Tofu also takes well to all kinds of flavors, which is what has led to the collection of grilled tofu recipes I’ve built over time. If you’re in the mood for something herbaceous, try Grilled Pesto Tofu. For a Mediterranean twist, there’s Grilled Greek Tofu, and when you’re craving Southern flavors, Grilled BBQ Tofu is the way to go.
Each one has its own personality, but they all prove the same thing: tofu and the grill are a really good match.
How to Keep Tofu From Sticking to the Grill
Grilling tofu is easy, but the key is making sure the grill is prepped properly. Oil the grates generously before cooking to create a non-stick surface so the tofu can release cleanly instead of sticking.
Once it’s on the grill, use a spatula or tongs to turn the tofu carefully, and only when it’s ready. Tofu, even extra-firm, is delicate and needs to be handled gently.
Tips for Success
- Press the tofu. Pressing tofu for about 30 minutes before putting it on the grill is essential. I use a tofu press, but you can also wrap the tofu block in a clean kitchen towel or paper towels and place it between two plates, with a heavy object such as a cast iron skillet on top to press out excess water. This ensures that the tofu achieves a texture that holds up well on the grill and allows it to absorb the flavors of the marinade more effectively.
- Leave the tofu alone! I learned early on that turning the tofu too often makes it fall apart. Allow it to cook undisturbed to develop a lightly golden brown exterior. Use a spatula or grill basket to gently flip the tofu and prevent it from breaking apart.
Ingredients for Italian Grilled Tofu
Here’s what you’ll need for this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Extra-Firm Tofu: For best results, use extra firm or super firm tofu. Anything softer won’t hold up well on the grill and will fall apart the second you try to flip it. Extra firm tofu is sturdy enough to get those nice grill marks and still stay tender inside.
- Zesty Italian Dressing: I use bottled zesty Italian vinaigrette for this recipe. It’s tangy, herby, and bold enough to flavor the tofu without needing extra steps. Plus, it doubles as a marinade and a basting sauce while grilling.
- High-Heat Nonstick Spray: Keeps the tofu from sticking when you go to turn it.
- Fresh Basil: Optional garnish, sprinkled on before serving.
How to Make Italian Grilled Tofu
STEP ONE: Marinate the Tofu. Place the tofu cubes in a large mixing bowl. Pour 1/2 cup Italian dressing over the tofu and toss gently to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.
STEP TWO: Prep the Grill. Oil the grill grates or generously spray with high-heat nonstick spray to prevent the tofu from sticking. Preheat the grill to medium heat (375°F).
STEP THREE: Skewer the Tofu. Thread the marinated tofu onto metal skewers. If you prefer wooden skewers, soak them in water for 30 minutes prior to use.
STEP FOUR: Grill the Tofu. Place the tofu skewers onto the direct heat of the grill. Cook for 5 minutes per side (exact time may vary depending on your grill), basting with the remaining 1/4 cup Italian dressing each time the skewers are turned. The tofu is done when it has visible grill marks and is lightly browned.
STEP FIVE: Garnish and Serve. Sprinkle with fresh basil and serve warm.
Can I bake this instead of grilling?
Yes, you can. Arrange the marinated tofu on a parchment-lined baking sheet and bake at 350°F for about 40 minutes. It won’t have the same smoky flavor you get from the grill, but it will still be good.
Storage and Reheating
Leftover tofu keeps well in the fridge for a couple of days. Reheat in the microwave or enjoy cold tossed into a salad.
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Italian Grilled Tofu Recipe
Equipment
Ingredients
- 2 14-ounce packages extra-firm tofu, pressed, patted dry, and cut into 1-inch cubes
- 3/4 cup Italian vinaigrette salad dressing divided
- High-heat nonstick spray for grill grates
- Fresh basil chopped, for garnish
Instructions
- Place the tofu cubes in a large mixing bowl. Pour 1/2 cup Italian dressing over the tofu and toss gently to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.
- Oil the grill grates or generously spray with high-heat nonstick spray to prevent the tofu from sticking. Preheat the grill to medium heat (375°F).
- Thread the marinated tofu onto metal skewers. If you prefer wooden skewers, soak them in water for 30 minutes prior to use.
- Place the tofu skewers onto the direct heat of the grill. Cook for 5 minutes per side (exact time may vary depending on your grill), basting with the remaining 1/4 cup Italian dressing each time the skewers are turned. The tofu is done when it has visible grill marks and is lightly browned.
- Sprinkle with fresh basil and serve warm.
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