BBQGood grilled tofu starts before the lid opens: choose a block that can hold a slice, remove excess water and give each piece enough support when you turn it. This guide focuses on plain extra-firm tofu cut into broad slabs, a useful centrepiece for a mixed barbecue table.
Choose the block and plan the plate
Buy extra-firm block tofu for this method. Soft or silken tofu needs a different approach and is not a direct substitute for slabs on an open grate. Check the package for storage and cooking instructions, including whether your particular product is ready to eat or requires cooking.
Decide how you will serve it before cutting. Broad rectangles work well in a sandwich; smaller rectangles are easier to share over rice. Keep the thickness consistent across the batch so you can compare how the pieces cook.
Press gently, then cut
Drain water-packed tofu. Wrap the block in a clean cloth or paper towels, put it between two plates and add a stable weight on top. Press in the refrigerator for about 20–30 minutes, then unwrap and blot dry. Avoid a precarious stack or enough weight to split the block. A product sold already pressed may need only draining and drying; follow its label.
Cut slabs about 2 cm (roughly 3/4 inch) thick. Set aside any broken corners for a grill-safe pan rather than balancing them over the gaps in the grate.
Season without making the surface slippery
For a straightforward first batch, use a light coating of oil and a little salt and pepper, then add a sauce at the table. This makes it easier to judge the tofu itself before introducing a complicated marinade.
If marinating, keep the tofu covered in the refrigerator. Lift each slab out and let excess liquid drain before grilling. Reserve a separate portion of fresh sauce for serving before it touches food or utensils. Check sauce ingredients with guests: tofu contains soy, and sauces may add other allergens.
Set up a hot area and a place to retreat
Preheat and clean the cooking grate according to your grill instructions. Leave space where a piece can be moved away from the strongest heat. Lightly oil the tofu surface rather than pouring oil onto a lit barbecue.
Weber's plant-based grilling chart gives 8–10 minutes over direct medium-high heat at 210–240°C (about 410–465°F) for 2 cm tofu slices. Use that as a planning reference, not a promise: the tofu brand, actual thickness and grill all affect the result. Follow any cooking requirement on the packet as well.
Turn with support, then check the result
Arrange the slabs with room to get a spatula underneath each one. Let the first side develop colour before trying to move it. Use a broad, thin spatula to support the whole piece as you turn; squeezing a soft slab with tongs can break it.
Check around halfway through the timing range and continue on the second side. If the exterior is getting too dark, move the tofu to the cooler area. Aim for a browned surface and the texture you enjoy; grill marks alone do not establish food safety or override package instructions.
Three useful fixes
A piece tears when lifted: stop pulling at one corner. Support more of the underside with the spatula. Finish broken pieces in a grill-safe pan and serve them over rice.
Some slabs colour much faster: swap their positions, then check whether the thicknesses are uneven. Keep a note of where your grill runs hottest.
The platter tastes flat: add a bright finishing sauce or lemon at the table before simply adding more salt. Serve with grilled onions, crisp vegetables or a spoonful of beans for contrast.
Bring it to the table
Try the slabs on grilled bread with roasted peppers, or slice them over a bowl of rice and herbs. Put the sauce alongside so everyone can choose how much to add.
Use clean serving utensils and a clean platter, keeping them separate from equipment used for raw meat. Follow the package's refrigeration instructions and refrigerate leftovers promptly. Our BBQ leftovers guide covers cooling, storage and reheating; the grilled-bread guide helps turn the same batch into sandwiches.
Sources & further reading
- https://content-images.weber.com/downloads/Grill-Skill-vegetable-and-plant-based-bbq-guide.pdf
- https://www.house-foods.com/recipes/cajun-spiced-grilled-tofu
- https://eiph.id.gov/wp-content/uploads/2025/12/Tofu-Tips-EN.pdf
- https://www.wholefoodsmarket.com/tips-and-ideas/grilling/vegan-grilling-guide
- https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely
- https://bbqstories.com/originals/how-to-grill-bread
- https://bbqstories.com/originals/bbq-leftovers-cooling-storage-reheating
Prepared with AI assistance.