Vegetarian Recipes

BBQ Grilled Tofu

If you invite me to your cookout and I see you’re serving this BBQ Grilled Tofu, please break it to me gently that I can’t live with you forever… because I’ll try! Tofu is so versatile, but I personally feel like extra firm tofu is always the way to go. The texture is consistent and pleasant (especially if you freeze it first!), and it’ll adopt whatever flavor you tell it to. For this recipe, I add some sticky BBQ sauce and sexy grill marks to make it EXTRA smoky and delicious. Even the most discerning meat lover will want to dig into this budget-friendly veggie option!

This BBQ grilled tofu is excellent on salads in place of chicken, but it’s a showstopper however you choose to plate it. The soy sauce and smoked paprika give the tofu a savory edge, while the BBQ sauce chars and caramelizes on the grill. And because I press AND freeze the tofu, it always has the perfect bite and doesn’t fall apart when flipped.

What is Tofu Made Of?

Tofu is made from soybeans, water, and a coagulant (an ingredient that helps the tofu solidify) and dates back over 2,000 years ago to China. The soybeans are soaked, ground into a milk-like liquid, and then curdled with the coagulant to separate the curds from the soy milk—similar to how cheese is made. The curds are then pressed to create the tofu we know and love.

Tofu is high in protein and contains ALL the essential amino acids your body requires to function like a Baywatch lifeguard this summer! It’s also rich in vitamins and minerals. Not to mention, the price (even when you’re buying it organic) can’t be beat!

Here’s what you’ll need to make BBQ grilled tofu:

Tofu: Extra firm tofu is the best option for grilling. It soaks up the marinade flavors and holds its shape well on the grill. Make sure to press and freeze the tofu before marinating to get the perfect texture!
Olive Oil: Helps the seasonings stick to the tofu and stops it from sticking to the grill.
Seasonings: Sea salt, freshly cracked black pepper, and smoked paprika give the tofu a smoky BBQ flavor before it even touches the grill!
Soy Sauce: Adds a savory, salty flavor to the marinade. If you’re gluten-free, tamari will also work.
BBQ Sauce: This is where you can have a little fun! Use your favorite store-bought BBQ sauce or make your own. Sweet, tangy, or spicy—any BBQ sauce will work for this recipe.

Serving Suggestions

Choose your favorite BBQ sides to serve with this grilled tofu. My go-to’s are grilled vegetables, stovetop baked beans, or grilled corn on the cob! Anytime I can save on dishes and make a full meal on the grill, I’m all for it.

Pressing the tofu is one of the most important steps for this recipe. However, you DON’T need a tofu press! By all means, if you have one—use it. But the classic clean towel-heavy book combo works just as well. Place the tofu block between two clean towels and pop a heavy object (like a book) on top for at least 30 minutes to remove excess liquid.

Storage Suggestions

Any leftover BBQ grilled tofu can be kept in an airtight container in the fridge for up to 3 days. It’s great for sandwiches, wraps, and salads! If needed, you can reheat it on the grill or in a pan on the stovetop.

BBQ Grilled Tofu

This smoky, sweet, and perfectly charred BBQ grilled tofu will make you forget all about meat—it’s THAT good!

Course Main Course

Cuisine Amercian

Total Cost $2.31 recipe / $1.15 serving

Prep Time 1 40

Cook Time 9

Total Time 1 49

Servings servings

Calories 208kcal

Author Jess – Budget Bytes

Equipment

Indoor Grill

Ingredients

1 large block of extra firm tofu $1.69
1 Tbsp olive oil $0.18
1 tsp smoked paprika $0.16
½ tsp sea salt $0.01
½ tsp freshly cracked black pepper $0.11
½ Tbsp soy sauce $0.03
2 Tbsp BBQ sauce, divided $0.13

Instructions

Press 1 block of extra firm tofu between 2 clean kitchen towels with some heavy cookbooks or a hefty cutting board stacked on top for 30 minutes.
Cut tofu in half and then diagonally to make 4 right triangles. Slice shallow marks into both sides to help the yummy flavors permeate.
Whisk together the olive oil, smoked paprika, sea salt, freshly cracked black pepper, and soy sauce.
Brush the mixture over all 4 wedges of pressed tofu and transfer tofu to heavy duty freezer storage bag, or airtight container. Freeze for at least 1 hour. Remove from freezer and allow to thaw at room temperature or in the fridge until you’re ready to grill.*
Preheat grill to 400 degrees. Remove tofu from fridge and brush all pieces of tofu with 1 Tbsp of BBQ sauce. Sear tofu for 4-5 minutes before flipping to sear the second side for an additional 4 minutes, basting with the leftover 1 Tbsp of BBQ sauce after the first flip.
Serve grilled BBQ tofu just like you would a chicken breast with whatever sides you love the most.

See how we calculate recipe costs here.

Notes

*It’s ok if the tofu isn’t completely frozen or completely thawed. The purpose of freezing is to affect the texture of the tofu to be denser and have a little more bite to it. The tofu will cook through on the hot grill, not to worry! (However, tofu can be eaten raw, so you’re just trying to heat it through to your liking and get those glorious grill marks and and flavor from the char.)

Nutrition

Sliced BBQ grilled tofu on a chopping board.

how to make BBQ Grilled Tofu – step by step photos

A block of tofu being pressed between two towels and cook books.

Place one block of extra firm tofu between two clean kitchen towels, then place some heavy cookbooks or a hefty cutting board on top to press the tofu and remove excess water. This will help the tofu hold its shape better when cooked. Leave the tofu to press for at least 30 minutes.

Cut the block of tofu in half and then cut each half diagonally to make 4 triangles. Using a sharp knife, lightly slice some shallow marks into both sides of the tofu triangles to help the yummy marinade absorb into the tofu better.

Marinade ingredients for BBQ tofu in a bowl.

In a small bowl, whisk together 1 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp sea salt, ½ tsp freshly cracked black pepper, and ½ Tbsp soy sauce.

Marinaded BBQ tofu triangles in a Ziploc bag for freezing.

Use a basting brush or spoon to generously coat each side of the pressed tofu triangles with the marinade. Place the coated tofu into a heavy-duty freezer bag or container. Pop this into the freezer for at least one hour. After that, let the tofu thaw at room temperature until you’re ready to cook it.* If it’s going to be more than 2 hours, place the tofu in the fridge to keep it fresh.

BBQ grilled tofu being brushed with BBQ sauce.

Preheat your grill to 400°F and brush the tofu pieces with 1 Tbsp BBQ sauce. Place the tofu onto the hot grill and sear for 4-5 minutes.

BBQ grilled tofu being brushed with more BBQ sauce.

Flip the tofu and sear for a further 4 minutes. As it cooks, bast each piece with the remaining 1 Tbsp BBQ sauce.

Serve the grilled BBQ tofu with your favorite sides, and enjoy!

This smoky, sweet, and perfectly charred BBQ grilled tofu recipe will make you forget all about meat—it’s THAT good!

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Overhead view of tofu scramble in a skillet with a spatula.

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The post BBQ Grilled Tofu appeared first on Budget Bytes.

Cheesy Vegetarian

Homity Pie (Cheesy Potato and Leek Pie)

If you’re not familiar with homity pie, let me introduce you:

Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.

A slice of homity pie (cheesy potato and leek pie).

I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).

Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.

Overhead shot of a cheesy pie with a slice pulled away.

What’s in Homity Pie?

There are three parts to this recipe:

garlicky sautéed leeks and onion
buttery crushed potatoes (with a cheesy topping)
a crispy pastry case

These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.

Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.

And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.

Becca’s Top Tip

Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!

Cheesy Vegetarian Bakes ebook on an ipad screen.

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
potatoes
shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
onion – I used red onion, but regular onions would also be good.
fresh parsley
egg
garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
curry powder (optional, but it does add a lovely hint of warmth)

Becca’s Top Tip

If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.

Recipe Video

Equipment

I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:

The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
The metal heats up nicely and helps to crisp up the pastry.

You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.

Here’s a similar one on Amazon, with great reviews:

8-Inch Springform Cake Tin

I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.

A slice of homity pie with sautéed leeks, potatoes and cheese.

Printable Instructions

Homity Pie (Cheesy Potato and Leek Pie)

How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.

Course Main Course

Cuisine British, English

Diet Vegetarian

Prep Time 50

Cook Time 40

Total Time 1 30

Servings people

Calories 427kcal

Author Becca Heyes