Looking for a flavor-packed, easy tofu recipe that will change the way you think about plant-based grilling? Meet these Grilled Balsamic Tofu Steaks — a simple, hearty, and totally satisfying main dish that even tofu skeptics will love!
Whether you're firing up the BBQ for a casual summer dinner or just craving something smoky and savory, this marinated tofu is sure to be a new favorite.
If you love easy grilled recipes, you should definitely check out my Grilled Tahini Chicken and my delicious Grilled Veggie foil packets next!
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The ingredients
- Tofu: Extra firm tofu holds its shape best on the grill. Don’t skip pressing — it’s key for texture!
- Balsamic Vinegar: Rice vinegar works in a pinch but balsamic brings the perfect tangy-sweet depth.
- Maple Syrup: A little sweetness helps caramelize the tofu beautifully on the grill.
- Shallots and Garlic: Fresh is best, but garlic powder works if you’re in a hurry.
- Olive Oil: Helps the marinade cling and prevents sticking.
See the recipe card for quantities
Step-by-step preparation for this Grilled Balsamic Tofu Steak
1. Press and Slice the Tofu
Start by pressing the tofu to remove as much water as possible. You can use a tofu press if you have one, or simply wrap the tofu in paper towels and place a heavy pan on top for 15-20 minutes.
Once pressed, slice the tofu into about ½ inch thick slices.
2. Make the Marinade
In a small mixing bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, chopped shallots, minced garlic, salt, and pepper until well combined.
3. Marinate the Tofu
Place the tofu slices in a large bowl or shallow baking dish. Pour the marinade over the tofu, ensuring all the pieces are evenly coated.
Cover and refrigerate for at least 2 hours, or ideally overnight, to let the tofu soak up all that incredible flavor.
4. Grill the Tofu
Preheat your BBQ grill (or grill pan) to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the tofu from the marinade, letting any excess liquid drip off. Place the tofu slices on the grill.
Cook for 7 to 10 minutes per side, until the tofu is nicely charred and heated through.
5. Serve and Enjoy
Serve the grilled balsamic tofu steaks hot, garnished with extra chopped herbs if you like!
Tips for Success
- Press the Tofu Well: Removing as much water as possible ensures the tofu soaks up all the marinade flavor.
- Marinate Longer if You Can: An overnight marinade takes this tofu from good to amazing.
- Don’t Move It Too Early: Let the tofu sit on the grill without flipping too soon — it needs time to char and release naturally.
Variations to Try
- Spicy Kick: Add a teaspoon of crushed red pepper flakes to the marinade.
- Asian-Inspired: Swap balsamic vinegar for soy sauce and maple syrup for a little brown sugar.
- Smoky: Add a few drops of liquid smoke to the marinade for extra BBQ vibes.
- Herbed: Stir in some fresh rosemary or thyme for a herby twist.
What to Serve With Balsamic Tofu Steaks
This grilled tofu pairs beautifully with:
- Summer Salads like my fresh Green Slaw Salad or Greek Pearl Couscous Salad.
- Grilled Veggies — zucchini, bell peppers, mushrooms, you name it.
- Rice or Quinoa for a complete, satisfying meal.
- Pita and Hummus for a Mediterranean-inspired plate.
Storage
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Gently reheat on a grill pan, in the oven at 350°F, or even in the air fryer until warmed through.
Freezer: You can freeze grilled tofu, but the texture may change slightly. Freeze slices in a single layer, then transfer to a bag for up to 2 months.
Frequently Asked Questions
Be sure to oil the grill grates well and don’t flip the tofu too early. Once it’s charred, it will release easily.
Yes! Bake at 400°F for 25-30 minutes, flipping halfway through. You’ll still get a great flavor, though it won’t have those classic grill marks.
You can, but firm tofu is a bit more delicate. Handle it carefully when flipping to avoid breaking the slices.
Easy Grilled Balsamic Tofu Steak
Equipment
- Tofu press (or a heavy pan and paper towels)
- Sharp knife
- Cutting board
- Small mixing bowl
- Whisk
- Large bowl or shallow baking dish (for marinating)
- BBQ grill or grill pan
- Tongs or spatula
Ingredients
- 1 block extra firm tofu
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar or rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 shallots finely chopped
- 2 teaspoons garlic minced (or 1 teaspoon garlic powder)
- Salt and pepper to taste
Instructions
- Start by pressing the tofu to remove as much water as possible. You can use a tofu press if you have one, or simply wrap the tofu in paper towels and place a heavy pan on top for 15-20 minutes.
- Once pressed, slice the tofu into about ½ inch thick slices.
- In a small mixing bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, chopped shallots, minced garlic, salt, and pepper until well combined.
- Place the tofu slices in a large bowl or shallow baking dish. Pour the marinade over the tofu, ensuring all the pieces are evenly coated.
- Cover and refrigerate for at least 2 hours, or ideally overnight, to let the tofu soak up all that incredible flavor.
- Preheat your BBQ grill (or grill pan) to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Remove the tofu from the marinade, letting any excess liquid drip off. Place the tofu slices on the grill.
- Cook for 7 to 10 minutes per side, until the tofu is nicely charred and heated through.
- Serve the grilled balsamic tofu steaks hot, garnished with extra chopped herbs if you like!
Notes
- Press tofu well for the best texture.
- Marinate overnight for maximum flavor.
- Grill without moving too early to get those beautiful charred grill marks.
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