Smoked Tofu

Makes: 4 to 8 servings

Time: 35 to 50 minutes, mostly unattended

M V

Smoked tofu adds so much flavor to any dish and it’s a snap to make. How much smoke you add is up to you; to my taste, 30 minutes yields great results. If you keep the grill temperature in the medium range, preferably not more than 350°F, you’ll end up with a moist, smoky slice, which I think is perfect on a toasted bun with lettuce and tomato. You’ll need wood chips for this; no need to soak them, as you’ll be smoking for just a short while.

• 1–2 pounds firm or extra firm tofu
• Good-quality vegetable oil for brushing the tofu
• Salt and pepper

1. Prepare a charcoal or gas grill for a medium indirect fire, with a hot area and a cool area.
2. Drain the tofu and pat dry with a paper towel. Cut into 1-inch or thinner slices. Lightly brush the slices with oil (this is important; it helps the smoke stick to the tofu) and season with salt and pepper to taste on both sides.
3. Add a couple of handfuls of wood chips to the fire and close the lid of the grill. When the grill is full of smoke, put the tofu on the indirect portion of the grill, away from the fire. Close the lid and cook until the surface has colored nicely, 20 to 30 minutes, or to your taste; I find that tofu has very good smoke flavor when it has turned just the lightest brown, maybe even call it beige. Depending on the proximity of the individual slices to the fire, the edges might get browner and the slices may develop grill marks. Make sure the grill is full of smoke the entire time; you may need to add more chips. Transfer to a plate. Use or let cool, cover, and refrigerate for up to 3 days.

Smoked Tempeh Tempeh is a lot drier and denser than tofu, so smoke doesn’t penetrate it to the degree it does tofu. For that reason, I cube the tempeh before smoking it, in pieces just big enough that they won’t fall between the grates. This also yields more smoke flavor if you use your tempeh crumbled or chopped: Cut two 8-ounce packages of tempeh into 1- to 1½-inch cubes and toss with ¼ cup vegetable oil to coat. (Or, if you prefer to smoke the tempeh whole, brush the pieces with oil; you’ll only need about 2 tablespoons.) Grill as directed; taste before taking the tempeh off the grill to make sure it is as smoky as you want it. Time is the same for cubes and whole pieces. Use or refrigerate for up to 10 days.