Smoking tofu turns this nutritious but famous mild soy product into an amazingly delicious main dish on the grill. Tofu has long been the most important protein-rich meat substitute for vegetarians and its ability to absorb flavors from its surroundings is well-trained by the smoking process. To make your own, you will need a solid or extra solid tofu and either a smoker or a gas grid to create the aromatic smoke clouds.
Drainage Remove the tofu from the water container, rinse with fresh water and dry with paper towels. Measure and combine a combination of dry spice or marinade liquid, if desired.
Cut the tofu block into slabs, strips or cubes as desired. Rub the surfaces with your dry spice mixture or toss them well in the marinade. Cool for at least 30 minutes or overnight to allow the flavors to penetrate the tofu.
Prepare your smoker by filling with charcoal and hardwood scrap or, in the case of an electric smoker by filling, by filling the hardwood smoking room. On a gas grill, fill the hardwood box if you have one. If you don't, improvise a smoking box by filling a hardwood baking sheet and covering it with a heavy sheet. Insert some holes in the lid to let the smoke escape. Heat the grill to about 300 degrees. When the chewing gum starts to smoke, the grill is ready.
Brush the olive oil on the grilles to avoid sticking and removing the spicy tofu from the flames as much as possible. Plates or tofu strips can be attached to the grid as they are, but the dice must be wedged for easier handling. Close the lid of the grill and allow to thicken the tofu slices for 1 1/2 hours. Smaller strips or cubes only take 30 to 45 minutes.
Check the tofu at the end of the expected cooking time. When finished, it should be deep brown on the surface, with a slightly sticky texture.