Inspired by grilled chicken, this grilled tofu is bound to be a staple in your kitchen! Tofu is marinated in a savory broth, then grilled until firm but still juicy. It's fantastic in sandwiches, on salads, or over rice.
This grilled tofu recipe is many years in the making. Grilled chicken is such a quintessential part of the American diet that I knew I had to make a vegetarian swap for it, and I am so happy with how it turned out.
The tofu is pressed then marinated in a savory broth. The main ingredient is Not Chick'n Bouillon, which adds a fantastic salty-savoriness to the broth.
After marinating, the tofu is transferred straight to a hot grill pan. The result is flavorful tofu that has a soft inside, crisp outside, and fantastic grilled flavor.
You'll want to add this tofu to sandwiches, salads, rice bowls, really anywhere you'd usually add grilled chicken!
No grill pan or grill? No problem! This is a flavorful all-purpose tofu recipe that can be pan-fried instead.
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Ingredients
- Extra firm tofu: I tested this recipe with super firm tofu but found that extra firm or firm tofu work best. Grilling on high heat dries tofu out quickly, so we actually want some of the extra moisture that extra firm and firm tofu have.
- Not chik'n bouillon: The only one I've used is Edward & Sons brand. It is available next to standard chicken bouillon at Kroger. Better than Bouillon makes a chicken-less bouillon as well (it's called No Chicken Base), but I haven't tested that out.
- Seasonings: Onion powder, garlic powder, paprika, black pepper, turmeric (for color).
- Soy sauce and apple cider vinegar: I often add vinegar to tofu marinades because it balances the other ingredients. If you don't have apple cider vinegar, standard white vinegar also works. Soy sauce can be replaced with tamari for a gluten-free option.
Step-by-step instructions
This recipe uses a cast iron grill pan. See below for tips on how to make this without a grill or grill pan.
- Press the tofu for at least 10 minutes. Use a tofu press or wrap the tofu in a towel or paper towels, then weigh down with a heavy skillet and a bag of dry beans, books, etc. Slice the tofu into thirds, then slice each third into three thin pieces.
- Make the tofu marinade in a heat-safe container by whisking together boiling water, Not Chik'n bouillon, nutritional yeast, apple cider vinegar, soy sauce, and seasonings.
- Marinate the tofu for at least 15 minutes, but ideally an hour plus. When ready to cook, heat a grill pan or grill over medium-high.
- Once hot, add the tofu directly from the marinade. Do not turn the tofu until it is fully cooked, about 3 minutes depending on the heat of your grill. It should lift easily and leave black char marks when it's ready to turn. Flip and cook on the reverse side.
Top tips
- I used a grill pan for this recipe. I have not tested this on an actual grill, but in the past (like with these Grilled Portobello Mushroom Burgers) I've found that grill pan recipes translate pretty directly to a grill.
- No grill pan or grill? No problem! This is a good all-around tofu recipe, even without the charred flavor that a grill contributes. I recommend pan-frying in a bit of oil until golden on each side. See this Pan-Fried Tofu for more tips.
Storage tips
- Storage: Keep leftover tofu refrigerated for 3-4 days.
- Reheating: I recommend reheating the tofu in a pan to firm it up.
More staple tofu recipes
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Recipe
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Grilled Tofu "Chicken"
Ingredients
- 14 ounce block extra firm tofu see note #1
- 1 cup water
- ½ cube Edward & Sons Not Chik'n Bouillon see note #2
- 1 tablespoon nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce or tamari
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
Instructions
- Press the tofu for at least 10 minutes. Use a tofu press or wrap the tofu in a towel or paper towels, then weigh down with a heavy skillet and a bag of dry beans, books, etc.
- Slice the tofu block into thirds ((roughly 2x4-inch pieces), then slice each third into three thin pieces.
- Heat 1 cup of water to a boil on the stove or in a kettle.
- Make the marinade in a heat-safe container by whisking together boiling water, ½ of a Not Chik'n bouillon cube, nutritional yeast, apple cider vinegar, soy sauce, nutritional yeast, garlic powder, onion powder, black pepper, paprika, and turmeric.
- Marinate the tofu for at least 15 minutes, but ideally an hour or more. When ready to cook, heat a grill pan or grill over medium-high heat.
- Once hot, add the tofu to the grill directly from the marinade. Do not turn the tofu until it is fully cooked, about 3-4 minutes, depending on the heat of your grill. It should lift easily and leave black char marks when it's ready to turn. Flip and cook on the reverse side.
- Repeat with the remaining tofu, as needed. Enjoy!
Notes
- Tofu: I tested this with firm, extra firm, and super firm tofu. Firm and extra firm are generally interchangeable at most grocery stores (even if technically they shouldn't be), so don't worry too much about which you choose. Super firm results in much drier tofu, so I don't recommend it for this recipe.
- Bouillon: I use Edward & Sons Not Chik'n bouillon, which is available next to chicken bouillon at Kroger. This is the standard amount the package recommends per 1 cup of water. Better than Bouillon also makes a vegetarian chicken base.
- I use a grill pan for this recipe. I have not tested this on an actual grill, but in the past (like with these Grilled Portobello Mushroom Burgers) I've found that grill pan recipes translate pretty directly to a grill.
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