This blackened smoked tofu is for when tofu needs to bring some serious flavor to the table. Extra-firm tofu is coated in tangy brown mustard, covered in a bold blend of cayenne, celery seed, thyme, garlic, onion, and sea salt, then slowly smoked until deeply smoky. A great addition to any sandwiches, grain bowls, salads, tacos, or anywhere you want a smoky, satisfying plant-based centerpiece.

Featured Standouts

Extra-Firm Tofu

Extra-firm tofu is a must for this recipe because it can handle two hours of smoking without falling apart. Its dense texture also gives the smoke and seasoning something substantial to work into, creating a meatier bite and a firmer finished texture.

Brown Mustard

Brown mustard does more than help the seasoning stick. Its sharp, tangy flavor gives the tofu some acidity, which keeps the finished flavor from tasting flat or overly smoky. As it cooks, the mustard mellows slightly while leaving behind a savory, seasoned crust.

Cayenne

Cayenne provides the heat that gives this blackened seasoning its edge. Because only a small amount is used, it adds warmth and a lingering kick without covering up the smoke, herbs, and savory flavors from the rest of the seasoning blend.

Celery Seed

Celery seed brings a concentrated savory, earthy flavor that makes the seasoning taste more developed. Its slightly bitter, aromatic quality works especially well with smoked foods and helps give the tofu a deeper, almost broth-like savoriness.

Ground Thyme

Ground thyme adds an earthy, warm herbal note that helps connect the seasoning to the smoky flavor. It also balances the sharper mustard and cayenne while giving the finished tofu a more rounded, savory taste.

Garlic Powder

Garlic powder fills in the savory base of the seasoning and distributes garlic flavor evenly across the tofu. Because it is dried, it blends directly into the mustard coating and stays present throughout the smoking process.

Sea Salt

Sea salt brings the entire seasoning blend together by intensifying the tofu’s naturally mild flavor and helping the herbs, spices, mustard, and smoke stand out. Proper seasoning is especially important with tofu because its neutral flavor can easily become muted without enough salt.

TIPS & TRICKS FOR THE BEST BLACKENED SMOKED TOFU

Pressing the Tofu

While pressing out excess moisture is essential for getting a crisp, hard sear on fried or baked tofu, it is not required when smoking. Simply let the tofu drain for five minutes before spreading on the mustard layer. Additionally, observing how much the block shrinks serves as a helpful gauge for measuring smoke absorption.

Poke the tofu before seasoning

Make the five small openings all the way through the tofu, one near each corner and one through the center. These openings give the smoke additional paths into the tofu while it cooks. Rub the mustard over the entire block, including the edges. The mustard acts as both a flavor layer and a binder for the seasoning.

Season immediately after adding the mustard

The seasoning will stick best while the mustard is still wet. Press the seasoning gently onto the tofu instead of brushing it away.

Keep the smoker at 225°F

A steady low temperature gives the tofu time to absorb the smoky flavor without drying out too quickly.

Wrap after smoking

Wrapping the tofu in foil after it comes off the smoker helps contain the smoke and keeps the surface from drying further while it rests. Give the tofu a few minutes to rest after wrapping. This allows the exterior to settle and makes it easier to slice cleanly.

Inclusive adaptions

For visual impairment

Use the five-poke method as a consistent visual or tactile guide for preparing the tofu, and pre-measure the entire seasoning blend before beginning so each step is easier to follow.

For limited hand strength or mobility

Place the tofu on a sheet of foil before seasoning so it can be rotated or moved without needing to grip the tofu repeatedly. A pastry brush or spoon can also be used to spread the mustard.

For mustard sensitivity

Replace the brown mustard with a mustard-free binder such as a small amount of olive oil or another tolerated sauce, then apply the seasoning directly to the tofu.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Smoker

Toothpick

Small mixing bowl

Measuring spoons

Aluminum foil

Tongs

SIMILAR INGREDIENTS TO

GRILLED SHRIMP W/ CAJUN BUTTER

GARLIC BUTTER SHRIMP SCAMPI

CAJUN BARBECUE CRAB LEGS

ENJOY THIS RECIPE WITH

CRAWFISH & SAUSAGE ÉTOUFFÉE

CRAWFISH, SHRIMP & SWEET PEPPER PENNE

RED ONION & SAGE CORN MUFFINS

Recipe

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