Turn tofu into a flavor-packed delight in 30 minutes with this tofu steak recipe. Marinated in a smoky sauce and grilled to crispy perfection on a pan or BBQ.
Once you sink your teeth into these tofu steaks, bland tofu becomes a distant memory. With a smoky marinade and satisfying crunch, they’re irresistible whether grilled or cooked on a pan.
Perfect for any occasion, from backyard barbecues to quick weeknight dinners, these steaks are packed with protein and nutrients—a healthy, flavorful choice that will elevate your tofu game!
If you're craving more delicious meat alternatives, check out my recipes for vegan steak, tempeh bacon, vegan chicken, vegan pepperoni, and soyrizo. I promise you won’t be disappointed!
Ingredient notes
- Firm tofu - use firm or extra-firm tofu; avoid silken tofu as it crumbles easily. I prefer firm tofu because it retains more moisture, making the steaks juicier compared to extra-firm, which can be a bit drier.
- Extra virgin olive oil - adds a rich flavor. You can also use coconut, avocado, or vegetable oil, but olive oil complements the smoky marinade best.
- Maple syrup - substitute with agave, brown rice syrup, or coconut nectar for similar sweetness in the marinade.
- Soy sauce - for a gluten-free option, use tamari or coconut aminos; both add a similar savory flavor.
- Liquid smoke - optional but recommended for smoky flavor. Smoke powder or smoked paprika can work, but liquid smoke is ideal.
Find the full recipe with exact measurements in the recipe card below.
How to make tofu steak
Step 1: Wrap the tofu in a clean towel and place a weight on top to press out excess moisture. This is optional but enhances the tofu’s flavor and texture.
Step 2: Slice each tofu block horizontally to create two steaks of similar thickness. I used two 12-ounce (340 g) blocks, which made four tofu steaks.
Step 3: In a bowl, mix all marinade ingredients until well combined.
Step 4: Coat each side of the tofu steaks with the marinade and let them sit for at least 10-15 minutes to absorb the flavors. For extra flavor, marinate overnight and cook the next day.
Step 5: Heat a grill pan over high heat and brush it with extra virgin olive oil. A regular skillet will also work if you don’t have a grill pan.
Step 6: Place two tofu steaks in the hot pan and cook for about 3 minutes. Don’t worry if they stick initially; they should release easily after 3 minutes. Flip and cook the other side for another 3 minutes until grill marks form.
Step 7: Once cooked, brush both sides of the steaks with any leftover marinade, then remove from the pan.
Step 8: Repeat with the remaining tofu steaks and serve immediately.
Frequently asked questions
Tofu steak lasts about 4–5 days in the fridge in an airtight container. Let it cool fully before refrigerating. For reheating, use a skillet or oven to keep its texture and flavor.
Yes, you can freeze tofu steak! Place cooked steaks in an airtight container or freezer bag, separating each with parchment paper. Store for up to 2-3 months. Thaw in the fridge overnight before reheating. The texture may change slightly but will still be enjoyable.
I recommend reheating tofu steak on a skillet or in the oven to keep its crispy texture. Heat it on medium until warmed through, or bake at 350°F (180°C) for about 10 minutes.
Pressing removes excess moisture, helping the tofu absorb the marinade better and making your tofu steak cook up firmer. If you’re short on time, you can skip it—just know that pressing gives the best results for tofu steak.
You can serve tofu steak with sides like grilled veggies, vegan Caesar salad, or vegan potato salad. For a heartier meal, try vegan mashed potatoes, vegan scalloped potatoes, or baked French fries. Roasted broccoli or sautéed kale also make nutritious additions—finish with your favorite sauce!
More tofu recipes
Tofu Steak
Ingredients
For the tofu steaks:
- 24 ounces firm tofu, 2 blocks of 12 ounces (340 g) each
- 2 teaspoons extra virgin olive oil, for grilling
For the marinade:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon liquid smoke, optional
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Press the tofu (just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture). This step is optional, but pressing the tofu will result in tastier tofu.
- Slice the tofu horizontally into two steaks of roughly equal thickness. I used two 12-ounce (340 g) blocks, resulting in four tofu steaks.
- Mix all the marinade ingredients in a bowl until well combined.
- Brush all sides of the tofu steaks with the marinade sauce and let the tofu marinate for at least 10-15 minutes. For even better taste, marinate overnight in the fridge and cook the next day.
- Heat a grill pan over high heat, then brush it with the extra virgin oil. If you don't have a grill pan, simply use a regular skillet.
- Add two tofu steaks to the hot grill pan and cook for about 3 minutes. Don’t worry if they stick to the pan at the beginning. After 3 minutes they should release easily from the pan. Flip them over and cook for 3 more minutes on the other side. They should have grill lines on them.
- Once they’re cooked, use the leftover marinade sauce to brush the steaks on both sides and then remove them from the pan.
- Repeat with the two remaining tofu steaks and serve immediately.
Notes
- Store in an airtight container in the fridge for 4-5 days, allowing it to cool completely before refrigerating.
- For freezing, place in an airtight container or freezer bag, separating each piece with parchment paper, and freeze for up to 2-3 months. Thaw in the fridge overnight before reheating.
- To reheat, use a skillet or oven to keep the texture crispy; heat until warmed through.
W Anthony says
As a lifelong meatasauris, I decided to give tofu a first time try with this recipe because it sounded very meatlike. I followed the recipe as written, and used a tofu press for the e tra firm tofu. Used a Lodge grill pan with hot heat. All well until the cook. Tofu burned and stuck to pan on second side bad enough burned tofu had to be scraped from pan. The marinade was delicious; the main reason I am going to try this again with a couple of adjustments on the cook. Tofu was better than expected, especially for my first try.
Iosune says
Hi! You may need to cook the steaks less time on the second side, hope it helps 🙂 Thanks for your comment by the way!
The P H says
I have been looking for Tofu steak.. I see many recipes for Seitan steak. They look delicious but I rarely have the time for the work involved in make one.
I appreciate your creativity .
Iosune says
Hi! This is a super quick and easy recipe, you should give it a try 🙂
Mary says
This was delicious and so easy to make! Thank you so much. This recipe will definitely be a part of our regular recipe rotation.
Adriana @ Simple Vegan Blog says
Hi Mary! Thanks for your kind comment 🙂
Laurie says
should the last ingredient be black pepper?
Iosune says
Hi Laurie! Yes, thanks a lot. I've already fixed it 🙂
Adriana @ Simple Vegan Blog says
Hi Laurie! Yes 🙂