Mississippi Tofu

Name: Mississippi Tofu Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 1 1 ounce packet ranch seasoning mix; ½ cup pepperoncini brine; 3 tablespoons olive oil; 2 tablespoons soy sauce; 2 14 ounce packages extra-firm tofu, pressed and cut into 1-inch pieces; 15 pepperoncini peppers; 1 large red onion (cut into 1-inch pieces)

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Mississippi Tofu is infused with a bold, briny ranch marinade, then grilled with pepperoncini peppers and red onion. Serve with Oil and Vinegar Coleslaw and Cornbread.

Three metal skewers hold grilled Mississippi Tofu cubes, red onion pieces, and yellow pepper slices, arranged neatly on a white rectangular plate. The tofu has visible grill marks.

Table of Contents

What is Mississippi Tofu?

Mississippi Tofu is a plant-based take on the Mississippi pot roast and Mississippi chicken trend, made by marinating extra-firm tofu in ranch seasoning and pepperoncini brine, the tangy liquid from a jar of pepperoncini peppers, then grilling with the peppers and red onion.

If you have spent any time on food social media in the last few years, you have likely seen the Mississippi trend. It took over the internet, first with pot roast and then with chicken. Every recipe I saw called for meat, and since a lot of chicken-based recipes can also be made with tofu, I decided to give it a try, and it works beautifully. This is the vegetarian version the Mississippi trend was missing.

Pro Tip: Press the Tofu

Pressing tofu before grilling is an essential step that removes excess moisture, allowing it to absorb the marinade and hold up on the grill.

I use a dedicated tofu press, which gently applies pressure to extract excess water. The pressed block of tofu is then sliced into cubes and arranged in a single layer on clean kitchen towels or paper towels to absorb any remaining surface moisture. This ensures the tofu holds up well on the grill and absorbs the marinade more effectively. Plan ahead and press the tofu for at least 20-30 minutes before you start the marinade.

How to Keep Tofu From Sticking to the Grill

Oil the grates generously before placing the skewers on the grill. This is the most important step for preventing sticking. Also, once the skewers are on the grill, leave them undisturbed until they release easily. Tofu that is not ready to flip will stick. When it is ready, it will release cleanly. Use tongs to turn the skewers gently and only as needed.

Three grilled skewers with cubed Mississippi Tofu, yellow pepper slices, and red onion pieces, arranged neatly on a white platter. The tofu is lightly charred, and the vegetables are bright and fresh-looking.

Ingredients for Mississippi Tofu

Here’s what you will need. Exact amounts are listed in the recipe card below.

Extra-Firm Tofu – Press it well before cutting. The drier the tofu, the more marinade it absorbs rather than just coating the surface.
Ranch Seasoning Mix – One standard packet is all you need, and Hidden Valley is the most widely available brand. Vegan Ranch Seasoning is simple to make and works just as well.
Pepperoncini Brine – The liquid from the jar of pepperoncini peppers you are already buying for this recipe. Save it before you drain the peppers. It is tangy, mildly spicy, and the most important ingredient in the marinade.
Olive Oil – Helps the marinade cling to the tofu and promotes browning on the grill.
Soy Sauce – Rounds out the savory depth of the ranch and brine. Tamari works as a gluten-free substitute.
Pepperoncini Peppers – Mild, tangy, and great on the grill, pepperoncinis soften and char at the edges, adding a brightness to the finished skewers.
Red Onion – Holds up well on the grill and develops a natural sweetness as it chars.

How to Make Mississippi Tofu

Prep: 10 min | Marinate: 1 hour | Cook: 10 min | Total: 1 hour 20 min | Servings: 8 Cuisine: American

STEP ONE: Make the marinade. Whisk together the ranch seasoning, pepperoncini brine, olive oil, and soy sauce in a shallow dish or zip-top bag.

STEP TWO: Marinate the tofu. Add the tofu and turn to coat. Refrigerate for at least 1 hour or up to overnight, turning occasionally. Reserve the marinade after removing the tofu.

STEP THREE: Prepare the grill. Heat a grill or grill pan to medium-high heat (375 to 450°F). Oil the grates generously.

STEP FOUR: Assemble the skewers. Thread the tofu onto skewers along with the pepperoncini peppers and red onion, alternating pieces.

STEP FIVE: Grill. Place the skewers on the grill and leave undisturbed until they release easily, about 3 to 4 minutes per side, until the tofu is golden and the onion is lightly charred.

STEP SIX: Finish and serve. Drizzle the reserved marinade over the finished skewers and serve immediately.

Make it Vegan: For a plant-based meal, use Vegan Ranch Seasoning.

Frequently Asked Questions

Can I make these in the oven instead of on the grill?

Yes. Arrange the marinated tofu on a parchment-lined baking sheet and bake at 350°F for about 40 minutes. The tofu will not have the same smoky char from the grill, but the flavor is just as good.

Can I use a grill pan instead of an outdoor grill?

Yes. A cast iron grill pan over medium-high heat works well. Make sure the pan is fully preheated before adding the skewers and oil it generously to prevent sticking.

Is the reserved marinade safe to use as a finishing drizzle?

Yes. The tofu is the only ingredient that touched the marinade and tofu is not a food safety concern the way raw meat would be. The reserved marinade is safe to drizzle directly over the finished skewers.

Can I marinate the tofu overnight?

Yes. Overnight marinating deepens the flavor significantly. The tofu will take on more of the ranch and brine character the longer it sits.

Storage and Reheating

Store leftover tofu and vegetables in an airtight container in the refrigerator. Reheat in a skillet over medium heat or in the oven at 375°F for about 10 minutes. Reheating in the microwave will soften the exterior.

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