Smoked firm tofu with an Asian-style spring onion cilantro vinaigrette.
This smoked tofu is a great vegan option for your summer BBQ with its fresh cilantro and spring onion sesame vinaigrette!
This recipe was created for a BBQ I hosted with one vegan guest. I don’t do a lot of vegan/vegetarian recipes, but this one hit the nail on the head. Smoking the tofu gives flavor to an otherwise bland ingredient. The sauce builds on that flavor with its punchy herbs, soy sauce, and sesame.
It may seem like a lot of work to set up a smoker just to cook one block of tofu for two hours! My suggestion would be to throw on some other veggies. Tomatoes, peppers, and eggplants are great on the smoker and can be used to create a tasty smoked pasta dish.
- 1 block tofu firm
- 3/4 cup cilantro chopped 1 bunch
- 1/4 cup spring onions minced 1 large more for garnish
- 3 tsp soy sauce
- 1/8 tsp brown sugar
- 1/2 tsp sesame oil
- 2 tsp sesame seeds
- 1/2 tsp aleppo pepper
- 2 tsp rice vinegar
- 1/3 cup extra virgin olive oil
- Drain the tofu for 1 hour. While the tofu is draining set up your smoker, heating it to 325 degrees. Place the tofu in the middle of the smoker. Smoke the tofu for 2 hours turning every 30 minutes. In the last 30 minutes, grill spring onion halves in the firebox until slightly charred.
- Mix all of the other ingredients together and set aside until ready to use.
- Slice the tofu and place it on a serving platter. Top with vinaigrette and garnish with grilled spring onions. Serve immediately.