Grilled tofu with lemon juice, garlic, and rosemary imparts a wonderfully dimensional flavor profile. Add some grill marks and dive in! Vegan & gluten-free.
Grilled tofu with lemon & rosemary is the perfect summertime main dish.
While I love vegan grilling with veggie burgers as much as the next person, sometimes you want something a little prettier for your outdoor soirée.
Served with a kale salad with lemon tahini dressing, grilled asparagus, or roasted potatoes, this is the kind of meal that might encourage you to bring the cloth napkins outside to the deck.
I’ve been making my lemony tofu for years.
In winter months I slow cook the tofu in the oven until it is tender and chewy. The smell of rosemary fills the house.
This version, which involves letting the tofu sit in a marinade with lemon and rosemary, really rewards you.
How to grill tofu
Start by combining lemon juice, tamari, extra virgin olive oil, rosemary, garlic, and pepper in a shallow pie dish or small baking dish.
(I recommend using a microplane zester for the garlic, so that it becomes almost like a garlic paste. That helps the tofu to really absorb that flavor.)
Now take vacuum-packed, super firm tofu. Cut it into 1/2 inch slices.
You can find vacuum-packed tofu at Trader Joe’s or in natural grocery stores from Wildwood.
(If you don’t have access to super firm tofu, you can use water packed tofu instead. However, you’ll need to press the tofu first. If you’re using water packed tofu, use a 14-ounce package instead of 10 ounces. Those ounce differences are accounted for by the water difference.)
Put the tofu slices into the marinade, and pop the dish in the refrigerator. Let the tofu slices soak for 1 hour. Flip the slices halfway through for even marinating.
Now it’s time to grill!
Bring an outdoor or indoor grill to a medium heat. Grill the slices for about 10 minutes on each side or until they have nice, dark grill marks.
Grilled tofu with lemon & rosemary
- Combine lemon juice, tamari, extra virgin olive oil, rosemary, garlic, and pepper for the marinade in a shallow pie dish or small baking dish. Put the tofu slices into the marinade, making sure everything is evenly coated. Put the dish into the refrigerator, and let the tofu slices marinate for 1 hour. Flip the slices halfway through for even marinating.
- Set the grill to a medium heat and grill slices for about ten minutes on each side or until they have nice, brown grill marks. Remove from heat & serve right away.
A note about the video demonstration:
I made the video demo in this post back in 2011 when vacuum-packed tofu wasn’t as widely available.
So in the video version, I used a 14-ounce package of water-packed tofu instead and pressed it first. I also used a bit more extra virgin olive oil in that version.
Feel free to go either way with the tofu & oil. I promise you won’t be disappointed.
Originally posted June 2011. Content updated June 2019.