It’s chillin’ and grillin’ time! Grilled tofu is a bright, summery meal. A fresh citrus mojo marinade and a vibrant mango salsa make this grilled tofu a perfect choice for spring and summer evenings.
When the weather warms up, I love firing up the grill. Grilled tofu is one of my favorite dishes because it soaks up flavors and develops great texture. This version stands out thanks to the fresh citrus marinade and the option to top it with a sweet, tangy mango salsa.
Before grilling, knowing how to prepare tofu properly makes all the difference.
Tofu can be transformed into a delicious main or side with the right techniques. Because tofu acts like a sponge, pressing and marinating it are key to boosting flavor and improving texture. Grilled tofu is one of my go-to recipes once I learned how to treat it correctly.
What Type of Tofu is Best for Grilling?
Choosing the right texture matters. Soft or silken tofu is best for dressings, dips, and sauces, while extra-firm tofu works well for entrees and holds up to baking, air-frying, grilling, or sautéing. I usually buy the firmest tofu I can find.
Sprouted tofu is often the firmest and usually needs little or no pressing. I like it because a quick pat with a paper towel is often enough before marinating.
I used to avoid tofu because it often came out mushy or bland. After experimenting and using a tofu press, I learned that proper pressing and marinating are what turn tofu into something truly enjoyable.
How to Press Tofu
Remove the tofu from its package and discard the packing liquid. Place the block in a tofu press or between paper towels and weighted plates.
- Center the tofu in the press and tighten both knobs evenly a few turns. Let it drain on a plate or in the sink.
- Turn the knobs every couple of minutes and continue tightening until most of the liquid is expelled — many people stop too soon. For me, pressing until the knobs are nearly touching yields the best result.
- I once measured the drained liquid and got about ¾ cup from a standard block — a lot of moisture removed.
- After releasing the press, pat the tofu with a paper towel to absorb any remaining surface moisture, then cut into four even slabs.
- If you’d rather skip pressing, choose sprouted tofu, which often requires minimal or no pressing.
Citrus Mojo Marinade Ingredients
- A flavorful marinade is the secret to memorable grilled tofu.
- This recipe uses a fresh citrus mojo: orange, lime, and lemon juices with garlic, cumin, and a touch of chili for heat.
- If possible, squeeze fresh citrus for the best brightness. Allowing tofu to marinate for several hours or overnight helps it absorb the flavors fully.
- Fresh orange, lime, and lemon juice: Strain if you prefer no pulp.
- Garlic: Fresh minced garlic gives the best aroma and depth.
- Cumin: Adds warm, earthy notes.
- Fresno chili pepper: Sliced thin for mild heat, or substitute red pepper flakes.
Marinade Substitutions
- Use bottled citrus juice if fresh isn’t available.
- Dried garlic can replace fresh: ½ teaspoon dehydrated minced garlic per clove, or adjust granulated/powdered garlic (see package conversions).
- Coriander can be swapped for cumin for a different but pleasant flavor profile.
- Jalapeños or red pepper flakes work well if Fresnos aren’t on hand.
- Rotate the tofu while it marinates so all sides soak up the mojo.
Cooking Options
If you don’t have access to an outdoor grill, you can still enjoy great tofu using other methods. Below are simple alternatives that keep the marinade and pressing steps the same.
Grilling
- Preheat the grill to low.
- Place a grill mat or pan on the grates, or carefully place the tofu directly on the grill.
- Cook about 8 minutes per side until heated through and lightly charred.
- Return the tofu to the marinade briefly after grilling to boost flavor, then slice into strips, cubes, or serve as steaks.
Baking
- After pressing and marinating, preheat the oven to 400°F (200°C).
- Place tofu on a silicone baking mat or parchment-lined sheet.
- Bake 15 minutes, flip, then bake an additional 15 minutes until golden.
Air Frying
- Press and marinate as instructed.
- Air fry at 375°F (190°C) for 10–15 minutes, shaking the basket a few times for even browning.
Serving Suggestions
- Top grilled tofu with fresh mango salsa for a bright contrast — it transforms the dish.
- Pineapple salsa or chimichurri are great alternatives if you want a different flavor profile.
- The citrus-garlic mojo pairs especially well with fruity salsas and grilled vegetables like asparagus.
- Serve alongside a simple salad, grilled veggies, or a light slaw for a complete summer meal.
Recipe FAQs
Yes — tofu is perfect for grilling because it readily absorbs flavors. Marinate for at least 30 minutes, or preferably several hours, before grilling.
Tofu can be eaten raw after draining excess liquid from the package. Ensure proper storage and handling to avoid contamination.
Tofu is low in calories and cholesterol-free while providing plant-based protein and minerals. Replacing higher-fat animal proteins with tofu can support weight management as part of a balanced diet.
Tips
- Marinate for at least 30 minutes; overnight yields the best flavor.
- Preheat the grill before adding tofu to get a nice sear.
- Use extra-firm or sprouted tofu for the best texture.
- If you don’t have a tofu press, wrap tofu in paper towels and weigh it down with a heavy pan or a book.
- Press slowly and evenly to avoid cracking the tofu.
- Top with mango salsa, chimichurri, tomatillo salsa, or corn salsa for added flavor.
For a fresh summer dinner, try this grilled tofu with citrus mojo and mango salsa. I like to serve it with grilled asparagus for a simple, flavorful meal.
More Vegan Chillin’ and Grillin’ Recipes
- Pulled Pork Sweet Potato Sandwich
- Vegan Quinoa Burgers
- Lemony Orzo Salad
- Vegan Chipotle Bowl
If you try this grilled tofu recipe, please leave a review and let us know how it turned out!
📖 Recipe
Grilled Tofu With Mango Salsa
Kathy Carmichael
Pin Recipe
Ingredients
- 14 ounces extra firm or sprouted tofu or choose chickpea tofu for a soy-free option
Citrus Mojo Marinade
- ½ cup fresh squeezed orange juice
- ½ cup fresh squeezed lime juice
- ½ cup fresh squeezed lemon juice
- 8 cloves garlic minced YES 8; this is not a typo
- 1 Fresno chili pepper sliced thin or 1 teaspoon red pepper flakes
- 2 teaspoons cumin
Mango Salsa (Optional)
- 1 recipe Mango Salsa optional
Instructions
Press/Prepare Tofu
-
Remove the tofu from the package and discard the liquid.
-
Place the block in a press and tighten both knobs evenly, or wrap in paper towels and weigh down. Drain on a plate or in the sink.
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Turn or tighten every couple of minutes and continue until most liquid is removed.
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After pressing, pat the tofu with a paper towel and cut into four even slabs.
Citrus Mojo Marinade
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Whisk the citrus juices, garlic, cumin, and sliced Fresno chili together and pour into a shallow container.
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Add the pressed tofu, seal, and shake or turn the container so the marinade coats all sides.
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Refrigerate for a few hours or overnight for best results, flipping occasionally to redistribute the marinade.
Grilled Tofu
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Preheat the grill to low heat.
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Place tofu on a grill mat or in a grill pan, or directly on the grates if careful.
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Grill about 8 minutes per side until warmed through and lightly charred.
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Return tofu to the marinade briefly after grilling if desired, then slice for serving.
Baking
-
Preheat oven to 400°F (200°C). Place tofu on a silicone mat or parchment and bake 15 minutes, flip, then bake another 15 minutes.
Air Frying
-
Air fry at 375°F (190°C) for 10–15 minutes, shaking the basket a few times for even browning.
Serving
-
Serve as steaks, or cut into strips or cubes and top with mango salsa if desired.
Notes
- Marinating for 30 minutes is good; overnight is best for maximum flavor.
- Always preheat your grill or oven before cooking the tofu.
- Choose extra-firm or sprouted tofu for best texture.
- If you lack a press, wrap tofu in towels and weigh it down with a heavy pan or book.
- Press gently and steadily to avoid cracking the tofu.
- Top with mango salsa, chimichurri, tomatillo salsa, or corn salsa to vary the flavors.