This grilled marinated tofu has become my family’s go-to—no tofu press needed. It turns out tender, juicy, and full of savory, slightly sweet flavor that wins over both vegans and meat-eaters. It’s what convinced my chicken-loving dad to love tofu, and it’s simple enough to become a weekly favorite.
The juiciest grilled marinated tofu — all without a tofu press!
For years I avoided tofu because I thought it was bland and uninteresting. After learning how to cook it correctly—so it stays juicy and absorbs flavor—I changed my mind completely. This simple method uses a quick marinade and a bit of time to create a tofu that grills beautifully and satisfies everyone at the table.
I served this with a peach, tomato, and cucumber salad, but it pairs well with any fresh salad or picnic-friendly side. It’s also a great match for potato salads, grain bowls, or grilled vegetables. Be prepared: non-vegans will likely want a bite, so plan portions accordingly.
Pro vegan tip: If you’re new to cooking tofu, a beginner’s guide can help you get the texture right. Once you know how, tofu becomes incredibly versatile and rewarding to cook.
The key to delicious marinated tofu is the marinade
Tofu benefits from a balanced marinade. I use a blend of soy sauce, balsamic vinegar, maple syrup, and a touch of sesame oil for salt, acidity, sweetness, and fat. Together these ingredients tenderize, flavor, and help the tofu develop a juicy texture when grilled.
Soy sauce and balsamic vinegar help break down the tofu slightly and impart depth. Maple syrup balances the salt and adds caramelized flavor when grilled. Sesame oil contributes a subtle nuttiness and helps prevent sticking on the grill. I also add garlic powder, onion powder, mustard, and parsley to round out the profile.
Use extra-firm or super-firm tofu for best results. Softer tofu can fall apart or stick to the grill.
Why I don’t press my tofu
Pressing tofu is often recommended, but with extra-firm tofu it’s usually unnecessary. Many extra-firm varieties are already pressed at the factory. Removing more liquid can make the tofu drier and less able to hold onto the marinade. Leaving some moisture helps produce a juicy texture after marinating and grilling.
Skipping the press saves time and yields excellent, juicy results.
Pro tip: the longer you marinate the better
Marinating time matters. While this tofu will take on flavor after two hours, the best results come from marinating overnight. If overnight isn’t possible, aim for at least four hours. I often prepare the tofu in the morning and grill it in the evening for maximum flavor and tenderness.
If you make this recipe, please leave a comment and rating below. Seeing your photos and feedback helps others find and enjoy the recipe.
Ridiculously Juicy Grilled Balsamic Marinated Tofu
- Author: Britt Berlin
- Prep Time: 120
- Cook Time: 8
- Total Time: 2 hours 8 minutes
- Yield: 8
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Description
Juicy, tender grilled tofu with a balsamic-soy marinade. No pressing required—just a quick mix, a good marinating window, and a hot grill for lightly charred, flavorful slabs of tofu that please vegans and omnivores alike.
Ingredients
- 2 blocks extra firm tofu
- 1/2 cup (120 mL) soy sauce
- 1/4 cup (60 mL) balsamic vinegar
- 1/4 cup (60 mL) maple syrup
- 2 tbsp mustard
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tbsp fresh chopped parsley or 1 tbsp dried parsley, plus extra for garnish
- 1 tbsp sesame oil
Instructions
- Prep: Slice each block of tofu in half width-wise, then in half height-wise so each piece is roughly a 1/2-inch-thick rectangle. Chop fresh parsley if using.
- Whisk: In a large sealable container, whisk together soy sauce, balsamic vinegar, maple syrup, mustard, garlic powder, onion powder, parsley, and sesame oil.
- Marinate: Dip each tofu slab into the marinade to coat evenly, then place all slabs in the container. Seal and gently flip the container a few times to ensure even coverage. Marinate at least 2 hours, preferably 4 hours or overnight for the best texture.
- Grill: Heat the grill, then place tofu slabs on the grates. Cook 3–5 minutes per side until slightly charred around the edges, flipping once. Alternatively, use a lightly oiled grill plate over high heat and follow the same timing.
- Serve: Remove from the grill, top with fresh parsley, and enjoy. Store leftovers in an airtight container in the fridge for up to 6 days.
Notes
Balsamic vinegar: Gives a sweeter, richer profile; use rice vinegar if you prefer a more classic teriyaki-like flavor.
Mustard: Dijon works well; you can use 1 tbsp mustard powder as a substitute.
Gluten-free: Substitute tamari or coconut aminos for soy sauce.