Getting those beautiful char marks and smoky flavor isn’t just for meat anymore. Tofu and tempeh, two plant-based powerhouses, transform into something truly special on the grill. Forget bland, boring soy – we’re talking flavorful, satisfying textures that can hold their own at any barbecue. Moving beyond the usual veggie burger, grilling tofu and tempeh opens up a whole new world of delicious possibilities for outdoor cooking.
Why bother throwing these blocks on the grates? The magic happens when the heat hits. Grilling imparts a distinct smoky essence that you just can’t replicate indoors. It also creates fantastic textural contrast – crispy, slightly charred edges giving way to a tender, toothsome interior. For tofu, it helps firm up the texture even further, while tempeh becomes nuttier and even more robust. It’s a brilliant way to add excitement to plant-forward meals, offering a substantial centerpiece that even dedicated meat-eaters often enjoy.
Choosing Your Plant-Based Champion
Not all tofu and tempeh are created equal, especially when destined for the grill. Selecting the right type is the first crucial step towards grilling success.
Tofu: Firmness is Your Friend
When it comes to tofu, you absolutely need extra-firm or super-firm varieties. These types contain the least amount of water, meaning they hold their shape beautifully under heat and won’t crumble into a sad mess between the grill grates. Silken, soft, or even medium tofu simply won’t cut it – they lack the structural integrity needed for grilling. Look for water-packed tofu labeled specifically as extra-firm or super-firm. Some brands also offer pre-pressed or vacuum-sealed super-firm tofu, which can save you a bit of prep time.
Tempeh: Naturally Grill-Ready
Tempeh is generally much easier to select for grilling. Made from fermented soybeans (and sometimes grains) pressed into a dense cake, it has a naturally firm, chewy texture and a distinct nutty, slightly mushroomy flavor. Most standard blocks of tempeh available in stores are perfect for the grill. Its inherent structure means it holds together exceptionally well, making it less fussy than tofu in this regard.
The Crucial Prep Work: Setting the Stage for Sizzle
Before your tofu or tempeh even sees the grill, a little preparation goes a long way. This step is non-negotiable for tofu and highly recommended for tempeh.
Taming Tofu: Press, Press, Press!
This is the single most important step for grilling tofu. Tofu is packed in water, and removing as much of that water as possible is vital for two reasons: it allows the tofu to absorb marinade more effectively, and it helps it achieve a firmer, crispier texture on the grill instead of steaming. Don’t skip this!
How to Press Tofu:
- Using a Tofu Press: If you eat tofu regularly, investing in a dedicated tofu press is worthwhile. They apply even pressure and are relatively mess-free. Follow the manufacturer’s instructions.
- DIY Method: Drain the tofu block and place it on a plate lined with several paper towels or a clean kitchen towel. Place more towels on top. Put something heavy and flat on top – a cutting board weighed down with heavy books or cans works well. Let it press for at least 30 minutes, but an hour or even longer is better. Change the towels if they become saturated. You’ll be surprised how much water comes out!
Once pressed, cut the tofu into desired shapes. Thick planks or steaks (about 1/2 to 3/4 inch thick) work well for direct grilling. Cubes (about 1-inch) are great for skewers.
Pressing Tofu is Essential: Seriously, don’t underestimate this step. Removing excess water is paramount for achieving that desirable firm, slightly chewy texture when grilling. Properly pressed tofu absorbs marinades better and won’t fall apart on the grates. Aim for at least 30 minutes of pressing under significant weight.
Prepping Tempeh: Simmer Down (Optional)
Tempeh doesn’t require pressing like tofu. However, some people find tempeh can have a slightly bitter edge. A quick simmer can mellow out this flavor and also helps it absorb marinades a little better. This step is optional but can be beneficial.
How to Steam/Simmer Tempeh: Place the block of tempeh (whole or cut) in a saucepan with enough water or vegetable broth to cover it. Bring to a boil, then reduce the heat and simmer gently for about 10-15 minutes. Drain thoroughly and pat dry before proceeding with cutting and marinating.
Cut the tempeh into planks, strips, or cubes suitable for your grilling plans.
Marinades: The Secret to Flavor Infusion
Both tofu and tempeh benefit immensely from marinating. Tofu, being relatively neutral, acts like a sponge, soaking up whatever delicious flavors you introduce. Tempeh, while having its own nutty taste, also takes well to marinades, which primarily coat the surface but add significant flavor.
Flavor Profile Ideas:
- Classic BBQ: Your favorite store-bought or homemade BBQ sauce works wonders. Add some smoked paprika or liquid smoke for extra depth.
- Asian-Inspired: Think soy sauce (or tamari for gluten-free), sesame oil, ginger, garlic, rice vinegar, and maybe a touch of maple syrup or brown sugar.
- Lemon Herb: Olive oil, lemon juice, fresh herbs (rosemary, thyme, oregano), garlic, salt, and pepper.
- Spicy Peanut: Peanut butter, soy sauce, lime juice, sriracha or chili garlic sauce, ginger, and a little water or coconut milk to thin.
- Simple Smoky Paprika: Olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
Marinating Times:
Tofu: Thanks to pressing, tofu readily absorbs marinades. Aim for at least 30 minutes, but for deeper flavor, marinate for 2-4 hours or even overnight in the refrigerator. Ensure the pieces are fully coated.
Tempeh: Tempeh absorbs marinade less deeply than pressed tofu. 30 minutes to an hour is often sufficient to flavor the surface well. Longer marinating times won’t penetrate much further but are still fine.
Tip: Reserve some of the marinade (that hasn’t touched the raw tofu/tempeh) for basting during grilling, if desired.
Hitting the Grill: Techniques for Success
The moment of truth! Grilling requires a bit of attention to ensure perfectly cooked tofu and tempeh.
Get Your Grill Ready
Clean your grill grates well! Old food debris is a major cause of sticking. Preheat your grill to medium or medium-high heat (around 375-425°F or 190-220°C). Too high, and the outside will burn before the inside is heated through; too low, and you won’t get good grill marks or texture.
Oil is Your Ally
This is critical for preventing sticking, especially with tofu. Generously oil the preheated grill grates right before placing the food on them. Use a high-smoke-point oil like canola, grapeseed, or avocado oil. You can use a brush or a wadded-up paper towel held with tongs (be careful!). It’s also a good idea to ensure your marinated tofu or tempeh pieces have a light coating of oil from the marinade itself or add a little extra just before grilling.
Placement and Cooking Time
Place the marinated tofu or tempeh pieces directly onto the oiled, preheated grates. Spread them out so they aren’t overcrowded, allowing heat to circulate.
- Tofu Steaks/Planks: Grill for about 5-8 minutes per side. Look for defined grill marks and a lightly golden-brown, slightly crispy exterior.
- Tofu Cubes (Skewers): Grill for about 10-15 minutes total, turning the skewers every few minutes to cook evenly on all sides.
- Tempeh Steaks/Planks: Grill for about 4-6 minutes per side. Tempeh cooks a bit quicker and browns nicely.
- Tempeh Cubes (Skewers): Similar to tofu, about 8-12 minutes total, turning regularly.
Resist the Urge to Flip Too Soon! Let the tofu or tempeh develop a nice crust and grill marks before attempting to flip. If it sticks, it likely needs another minute or two. Use a thin, wide spatula for flipping planks and tongs for skewers or cubes.
To Baste or Not to Baste?
If you reserved some marinade, you can brush it onto the tofu or tempeh during the last few minutes of grilling for an extra layer of flavor and moisture. Be mindful that marinades containing sugar (like BBQ sauce or those with maple syrup) can burn quickly, so apply them towards the end.
Troubleshooting Common Grill Woes
Even seasoned grillers encounter issues sometimes. Here’s how to handle common problems:
- Sticking: 9 times out of 10, this is due to insufficient oil on the grates, placing food on a cold grill, or trying to flip too early. Ensure grates are clean, hot, and well-oiled. Let a crust form before moving the food.
- Tofu Falling Apart: This usually means you used tofu that wasn’t firm enough or didn’t press it adequately. Stick to extra-firm/super-firm and press thoroughly next time. Handle gently with a spatula.
- Dry Results: Don’t overcook! Tofu and tempeh don’t need to reach a specific internal temperature like meat for safety; you’re just heating them through and developing texture/flavor. Marinades with some oil help maintain moisture. Basting can also combat dryness.
- Burning: Your grill might be too hot, especially if using sugary marinades. Create cooler zones on your grill if possible (indirect heat) and move pieces there if they’re browning too quickly. Apply sugary sauces only at the end.
Serving Up Your Grilled Goodness
You’ve successfully grilled your tofu or tempeh! Now, how to enjoy it? The possibilities are endless:
- Slice grilled planks and add them to salads for a smoky protein boost.
- Use grilled steaks or cutlets in sandwiches or wraps with your favorite fillings.
- Serve skewers alongside grilled vegetables like bell peppers, onions, zucchini, and cherry tomatoes.
- Make it the star protein of a grain bowl with quinoa or rice, roasted veggies, and a tasty sauce.
- Simply serve as a main course with classic barbecue sides like corn on the cob, potato salad, or coleslaw.
Grilling tofu and tempeh is a rewarding cooking adventure. It transforms these humble ingredients into flavor-packed, texturally exciting components for memorable meals. With the right preparation and technique, you’ll be confidently grilling plant-based proteins like a pro in no time.
