This zesty Lemon Herb Grilled Tofu is a fresh, flavor-packed main that’s perfect for grilling season. Marinated in a bright mix of lemon juice, garlic, and herbs, then grilled until lightly charred, it’s the perfect dish to serve outside in the middle of summer. Serve it with grilled veggies, over a rice pilaf, or with your favorite summer sides like potato salad.
Table of Contents
Why You’ll Love This Recipe
- Bright and flavorful: Lemon juice, garlic, and herbs give this tofu a zesty, fresh flavor that’s perfect for summer.
- Simple ingredients: Made with ingredients you likely already have on hand, this marinade comes together in minutes.
- Flexible: We love making this lemon herb tofu on the grill but it can also be baked or pan-fried for equally delicious results!
- Make-ahead friendly: The tofu gets even more flavorful as it marinates – perfect for prepping ahead of time. It’s also delicious as leftover, hot or cold.
Ingredients for Lemon Herb Grilled Tofu
- Tofu: Extra-firm tofu works best for grilling. Pressing it thoroughly ensures it won’t fall apart on the grill.
- Lemon juice and zest: The juice adds brightness and acidity while the zest provides that fresh lemon flavor.
- Olive oil: You can use any oil here, but a good olive oil really adds the perfect flavor to the marinade.
- Soy sauce: For saltiness and umami depth.
- Garlic: A generous amount adds a bold, savory kick.
- Dried or fresh herbs: Rosemary, thyme, and parsley bring all of those classic flavors to the marinade. Use dried if it’s what you have on hand, or go fresh for an even more summery vibe.
- Salt and pepper: To taste.
How to Make the Best Lemon Herb Grilled Tofu
Step 1 – Prep the tofu: Drain and slice the tofu into steaks. Press it for about 10 minutes to remove excess moisture.
Step 2 – Make the marinade: Whisk together lemon juice, zest, olive oil, soy sauce, garlic, herbs, salt, and pepper.
Step 3 – Marinate the tofu: Arrange the tofu in a shallow dish and pour the marinade over top. Refrigerate for at least 2 hours (or overnight) for maximum flavor.
Step 4 – Grill the tofu: Grill tofu for 5–6 minutes per side, or until golden brown with nice grill marks. Baste with extra marinade after flipping.
👩‍🍳 Ric’s Recipe Notes đź“ť
- Don’t skip pressing your tofu! Pressing your tofu well not only gives the finished product a better, firmer texture, but it will also help your tofu steaks less likely to fall apart on the grill.
- Marinate ahead of time (if you can). The longer the tofu marinates, the better the flavor. If you can, prep it the night before for the tastiest results.
- Clean and season your grill. I like to preheat the grill, scrape off all of the residue from the last grilling session, and then lightly brush some neutral oil onto the grates. This creates a coating on the grates, making it less likely things stick to them. It’s similar to seasoning a cast iron pan.
Serving Suggestions
You can serve your Lemon Herb Grilled Tofu in so many ways!
- With grilled veggies like peppers, mushrooms, and corn on the cob.
- With rice pilaf and a simple salad.
- Piled high in a sandwich with mayo, lettuce, and tomato.
- With classic BBQ sides such as potato salad, macaroni salad, pasta salad, and coleslaw.
FAQ
No problem! If you don’t have a grill, you can bake the tofu at 400°F for 25–30 minutes, flipping halfway through, or pan-fry it in a little oil until golden brown on both sides. Pan-fry in a grill pan if you have one to get a similar char to the grill.
Yes! The conversions from dried to fresh are in the recipe card.
For the best flavor, marinate for at least 2 hours. Overnight is even better if you have the time. The flavor soaks into the tofu more the longer it sits.
Lemon Herb Grilled Tofu
Ingredients
- 2 (14 or 16 oz) blocks extra-firm tofu
- 1/4 cup lemon juice from about 2 large fresh lemons
- 2 teaspoons lemon zest
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 1 teaspoon dried rosemary or 1 tablespoon fresh
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon dried parsley or 1 tablespoon fresh
- 2 tablespoons fresh minced garlic about 4-6 cloves
- 1/2 teaspoon kosher salt more to taste
- black pepper to taste
Instructions
Prep the Tofu
- Drain the blocks of tofu and cut them into roughly 1/2" steaks. (I usually cut each block of tofu into 4 slices, for 8 total.)
- Recommended: Lay the tofu steaks out in one layer on a clean, lint-free kitchen towel. Top with another clean towel and gently weigh down with something flat, such as a cookie sheet or light cutting board. Lightly press for about 10 minutes to remove excess moisture and slightly compress the texture of the tofu.
Marinate the Tofu
- In a bowl or glass measuring cup, whisk together all ingredients for the marinade. (Lemon juice, zest, olive oil, soy sauce, rosemary, thyme, parsley, garlic, salt, and black pepper.)
- I like to marinate tofu in a shallow rectangular dish with a lid. Layer the tofu steaks in the dish with all of the marinade. Spoon some marinade over each piece of tofu to coat evenly. Cover and refrigerate for at least 2 hours, or overnight. I like to give the dish a very gentle flip after about an hour to help it marinate evenly.
Grill the Tofu
- Preheat grill to 400°F and clean the grates. (On our grill, I set the burners to medium-high.) I also like to brush or spray on a little oil after cleaning.
- Arrange marinated tofu steaks on the grill. Grill for 5-6 minutes on the first side, or until the tofu has some nice blackened grill marks. Flip the tofu and, optionally, baste with extra marinade. Grill until golden brown on the bottom, about another 4-5 minutes. Set aside.
These flavours…! Yum!
I don’t have a grill so I made mine on the stove, and while I bet it’s even better if grilled, it was still SO tasty! Thanks so much, this is a marinade I will save and repeat, for sure!!