10. Smoked Tofu and Portobello Mushrooms
Smoked tofu and portobello mushrooms bring a rich, smoky depth to plant-based grilling. Marinated in a savory blend of soy sauce, garlic, balsamic vinegar, and smoked paprika, the tofu develops a crispy, caramelized crust while staying soft and flavorful inside. The portobello mushrooms absorb the wood-fired aroma, enhancing their natural umami richness. Slowly smoked on a pellet grill, this dish is a hearty, flavorful option perfect for tacos, grain bowls, or a delicious meat-free main course!
Ingredients
- 1 block extra firm tofu pressed and cubed
- 4 large portobello mushrooms cleaned and sliced
- ¼ cup soy sauce
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- Wood pellets mesquite or applewood
Instructions
- Preheat pellet grill to 225°F.
- In a bowl, mix soy sauce, olive oil, balsamic vinegar, maple syrup, garlic powder, smoked paprika, and black pepper.
- Toss tofu and mushrooms in marinade and let sit for 15 minutes.
- Place tofu and mushrooms on grill and smoke for 1 hour.
- Serve warm with rice or as a side dish.
Notes
Additional Tips:
- Press tofu for at least 30 minutes to remove excess moisture.
- Use a grill mat to prevent small pieces from falling through.