I used to be on team “Tofu? No thanks.” That was until I grilled it. And marinated it. In balsamic. Oh man. Total game-changer. This grilled tofu steak recipe is smoky, savory, tangy, and yes, crispy on the edges. It's bold and juicy, and it might just convert every tofu skeptic at your table.
The best part? It’s so easy. Just whisk, marinate, grill, and boom, done. It’s amazing served with grilled veggies, a big summer salad, or tossed over rice bowls like this Farro Buddha Bowl
Jump to:
The ingredients
- Firm tofu: Make sure to press it really well so it absorbs all that balsamic flavor.
- Balsamic vinegar: For that rich tangy base.
- Soy sauce or tamari: Deepens the umami and helps it caramelize.
- Olive oil: Adds richness and helps with crisping.
- Garlic & onion powder: Quick pantry punch.
- Smoked paprika: Brings a subtle smokiness.
- Maple syrup: For balance. A little sweet with the tang is perfect.
- Salt & pepper: Always.
See the Recipe card for quantities
Step-by-Step Instructions for the Grilled Tofu Steak
1. Press the tofu.
Use a tofu press or wrap in a towel and weigh it down for at least 20 minutes. This step is key for a great texture.
2. Make the marinade.
In a bowl, whisk together balsamic vinegar, olive oil, soy sauce, garlic powder, onion powder, smoked paprika, maple syrup, salt and pepper.
3. Slice and marinate.
Cut the tofu into thick “steaks” and lay them in a shallow dish or container. Pour the balsamic tofu marinade over the top. Let it soak for 30 minutes, flipping halfway.
4. Grill it.
Heat a grill pan or outdoor grill to medium-high. Lightly grease. Cook the tofu steaks for about 3–4 minutes per side until golden and lightly charred.
5. Serve and enjoy!
Let them cool slightly, then dig in. Serve with grilled corn, rice, or a crunchy cucumber salad.
Tips for Success
- Press the tofu well to avoid soggy results. I can’t stress this enough.
- Use a non-stick grill pan or oil your grates so it doesn’t stick.
- Don’t skip the maple syrup — that touch of sweet helps balance all the acid.
- Marinate longer if you can. Even an hour makes it better.
Variations
- Add a spoonful of Dijon mustard to the marinade for a sharper bite.
- Swap balsamic for rice vinegar and sesame oil for an Asian-inspired version.
- Make it spicy with crushed red pepper flakes or a dash of sriracha.
- Use the leftovers to make tofu steak sandwiches with fresh greens and vegan mayo.
Serving Ideas
- Slice over a bowl of quinoa and roasted veggies.
- Add to a wrap with hummus, spinach, and pickled onions.
- Pair it with corn on the cob and potato salad for a BBQ-style plate.
- Cube it and toss into salads or noodle bowls.
Storage Tips
- Store leftovers in an airtight container for up to 4 days.
- Reheat in a skillet or air fryer for best texture.
- You can freeze tofu before marinating to change the texture—it gets chewier!
FAQs
Totally. Bake at 400°F for 25–30 minutes, flipping halfway through.
Stick with extra-firm or super-firm for best results. Silken won’t hold up to grilling.
Grilled Tofu Steak
Equipment
- Tofu press or heavy pan
- Grill pan or outdoor grill
- Mixing bowl
- Tongs or spatula
Ingredients
- 1 block 14 oz firm or extra-firm tofu
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon maple syrup
- Salt & pepper to taste
Instructions
- Drain and press the tofu for at least 20–30 minutes to remove excess moisture.
- Whisk together the marinade in a bowl: balsamic vinegar, soy sauce, olive oil, garlic powder, onion powder, smoked paprika, maple syrup, salt, and pepper.
- Slice tofu into ½-inch thick steaks. Place in a shallow dish.
- Pour marinade over tofu, flipping to coat both sides. Marinate 30 minutes.
- Preheat grill or grill pan over medium heat. Lightly oil the surface.
- Grill tofu 3–4 minutes per side until charred and crispy.
- Remove from heat, rest 5 minutes, and serve with your favorite sides.
Notes
- Tip #1: The longer the tofu marinates, the better the flavor.
- Tip #2: Don’t skip pressing—it makes or breaks the final texture.
- Tip #3: Leftovers are amazing cold in wraps or bowls.
- Tip #4: Make extra marinade and use it as a dressing or drizzl
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