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May 8, 2012 03:27 PM

Tofu for a cookout??

I'm planning a cookout sort of party, and have several vegetarians attending. In addition to things like oil and vinegar potato salad and grilled vegetables (onions, peppers, eggplant, zucchini etc) I was thinking of grilling firm tofu. Any advice on how to make it great would be welcome!

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  1. I like tofu, or better yet tempeh, marinated in sesame oil, tamari, ginger and garlic if I am going to grill it. If tofu, extra firm is good and doesn't fall apart. Also, if you freeze it for awhile before marinating it gets a nice chewy "meaty" texture.

    3 Replies
      1. re: magiesmom

        I like to marinate tofu in lemon juice, red wine vinegar, olive oil, lots of fresh herbs, salt, pepper.

        I've also used an Asian inspired marinade similar yours, but I bake the tofu rather than grill.

        Spraying the tofu on both sides with Pam prevents sticking.

        1. re: cheesecake17

          I often bake it too, but OP says it is a cookout.

      2. Your alternative, and my preferred way of doing vegan barbeque, is to grill the veggies that turn out so well on the grill, and toast the best buns you can find and serve as a vegan hoagie, with hummus or tehini to spread on the rolls.

        And serve it with a fabulous salad. Like French lentils with diced onions and celery in a dijon vinaigrette made with top notch olive oil an wine vinegar.

        1. How about marinating it in a good Jerk sauce?

          1 Reply
          1. 1) if you live near a Tader Joe's use their TRADER JOE'S HIGH PROTEIN ORGANIC SUPER FIRM tofu. flavor is better than most and it WON'T FALL APART.

            2) the sauces with which i've had success are:
            a) teriyaki sauce made with Tamarii, agave syrup, chuncks of fresh ginger root, a little vinegar, and chunks of sliced raw garlic. be sure to brush with oil before putting on grill because neither the tofu nor the sauce has enough fat by themselves to endure a barbeque.
            b) my favorite brand of barbeque sauce which is NOT TOO SUGARY: stubbs original recipe
            c) a veryt spicy apricot/mustard/chile sauce

            1. Discs or squares of firm polenta on the grill are wonderful; add some caponata or ratatouille and you have a great entree for vegetarians.

              2 Replies
              1. re: ferret

                I second the grilled polenta! This is great on the grill!

                1. re: IndyGirl

                  Same here! It's one of my favorite ways to use leftover polenta.

                  When working with tofu, it's often a good idea to press it first. This gets the water out so it can absorb other flavors.