Grilled Tofu and Veggie Foil Packets
Crispy tofu and tender vegetables cooked together in foil packets on the grill. Asian-inspired flavors, minimal cleanup, and perfect for make-ahead weeknight dinners or camping trips.
Servings: 4
Calories: 220kcal
Equipment
- Heavy-duty aluminum foil Regular thin foil will tear and leak. I use Reynolds Wrap Heavy Duty.
- Grill - Gas or charcoal grill works great. You can also use a grill pan indoors. Gas or charcoal grill works great. You can also use a grill pan indoors.
- Tofu press or heavy skillet
- Sharp knife and cutting board
- large Bowl
- Tongs
Ingredients
- 8 ounces extra-firm tofu pressed and sliced into ½-inch thick pieces
- 2 small Yukon gold potatoes thinly sliced (about ¼-inch thick)
- 1 large red onion sliced
- 1 medium zucchini sliced into rounds
- 1 bell pepper red, yellow, or orange, sliced
- ½ pound green beans trimmed
- 2 tablespoons olive oil
- 2 teaspoons Asian spice mix or substitute with 1 teaspoon garlic powder, ½ teaspoon ground ginger, and ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving (optional):
- Sriracha sauce
- Ranch dressing
- Soy sauce
Instructions
- Wrap the tofu block in a clean kitchen towel or several layers of paper towels. Place a heavy skillet or cutting board on top and let sit for 20-30 minutes to remove excess water. This step is crucial for crispy tofu. Once pressed, slice into ½-inch thick pieces.
- Cut four 18-inch sheets of heavy-duty aluminum foil. Lay them flat on your counter or work surface.
- Divide ingredients evenly among the four foil sheets in this order: Start with potato slices on the bottom, add tofu slices next, then top with onion, zucchini, bell pepper, and green beans. Drizzle each packet with ½ tablespoon olive oil. Sprinkle with Asian spice mix, salt, and pepper.
- Bring the long sides of the foil together and fold over twice to seal. Fold in the short ends, leaving a small air pocket at the top for steam circulation. Make sure the packets are sealed well but not too tight.
- Heat your grill to medium-high heat (around 400°F).
- Place the foil packets directly on the grill grates. Close the lid and cook for 10-12 minutes. You should hear a faint sizzle after about 8 minutes, indicating the tofu is crisping up.
- Carefully remove packets from the grill using tongs (they'll be very hot). Let cool for 1-2 minutes, then carefully open the packets, watching for hot steam. Give each packet a gentle shake to coat the vegetables in the flavorful juices. Drizzle with your choice of sauce if desired and serve immediately.
Notes
Tofu Tips: Only use extra-firm tofu for this recipe. Regular firm, soft, or silken tofu will fall apart. Pressing the tofu is essential for the best texture, so don't skip this step even if you're short on time. Even 15 minutes of pressing is better than none.
Oven Method: Don't have a grill? No problem. Preheat your oven to 400°F, place the sealed packets on a baking sheet, and bake for 15-18 minutes. You won't get the smoky char from the grill, but they'll still be delicious.
Make-Ahead: Assemble the packets up to 24 hours in advance and refrigerate. When ready to cook, add 2-3 extra minutes to the cooking time since they'll be cold from the fridge.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 343mg | Potassium: 888mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1424IU | Vitamin C: 77mg | Calcium: 68mg | Iron: 3mg
