This recipe has been ready for the blog for a long time, and it is finally here! Tofu is not much by itself, it’s known for absorbing flavors well. Smoking it adds immense flavors that go well into many types of dishes and turn boring old tofu into something special. Buying smoked tofu from the store is expensive. However, smoking it at home is really easy to do!
As you might have guessed, there is some special equipment involved to make smoked tofu. This recipe requires you to have a smoker. This recipe from Vegan Dad explains how to smoke on a regular grill. I have not tried this method, but it is an option if you don’t have a smoker.
Smokers use wood chips to make smoke. I have tried using a few different types of wood chips and did not find that it made a big difference in the flavor of the final product. The Kingsford hickory wood chips are easy to find and worked just as well as apple or cherry wood.
This recipe makes a lot of tofu. When I have time to smoke, I usually do a big batch and vacuum seal it, so that is stays fresh in the fridge for a long time. If you don’t have a vacuum sealer, you’ll want to plan ahead so that you use up your tofu quickly. You could also try making a half batch. If you try it, let us know what you think!
Recipes to use your homemade smoked tofu:
Smoked tofu sandwiches with avocado and sprouts (Vegan)
Blue Cheese Wedge Salad with Veggie Bacon Crumbles (Vegetarian, Gluten free)
- 2 - 16 oz blocks of tofu
- ¼ cup soy sauce or gluten-free tamari sauce
- A 1 gallon zip top bag
- Wood chips, for smoking
- Cooking spray, for the grill rack
- Cut each block tofu into 2 thin pieces by cutting it in half down the side. Place tofu in a single layer on a plate and place another plate on top (I use 2 plate sets to make all the tofu fit). Place a few cans or something of equal weight on the top plate to press the tofu. Press for 30 minutes and drain excess moisture.
- Combine soy sauce or tamari (if gluten free is desired) and tofu in the zip top bag. Marinade until tofu has mostly absorbed the sauce, about 45 minutes.
- Prep your smoker with a water basin and smoking chips (smokers vary, follow instructions for your smoker). Spray grill rack with cooking spray to keep the tofu from sticking.
- Smoke tofu at 225°F for 80-90 minutes, or until it's golden brown.
- Vacuum seal tofu pieces in individual bags. They keep for up to 3 months refrigerated and vacuum sealed.
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I’d like to get some of the saltiness like that of the store bought brands. Would that involve soaking it in brine, or does it somehow come directly from smoking it?
I marinade the tofu in soy sauce before smoking. If you want it to be saltier don’t use reduced sodium or light soy sauce. You could also try sprinkling the tofu with salt just as it comes off the smoker. I personally would avoid a brine because tofu acts as a sponge. If your brine has a high percent water your tofu will absorb water and end up bland.
How do you reheat it?
It can be eaten cold, but I do prefer to slice or cube and fry in a little oil in a skillet to reheat. The texture gets crispier and chewier. From there you can add it to any dish you like. These are my favorite recipes to use smoked tofu.
Wow, this is incredible! I added some ground garlic and ginger to the slices before adding the Tamari and a bit of sesame oil. Smoked for 90 minutes with applewood and added some cheddar about 15 minutes before it was done. Fantastic
Your variations sound delicious! Thanks for sharing, I’m glad you enjoyed it!
What type if tofu is best for this recipe? Firm? Medium?
Hi Cindy, thanks for your question! I always use extra firm water packed tofu.