Ingredients

The following ingredients have 4 Servings
  • 15.5 ounces extra firm tofu, drained ((439 grams; non-silken))
  • 1 clove garlic, crushed
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup orange juice, freshly squeezed
  • ¾ teaspoon orange zest
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 tablespoon avocado oil

Instruction

  • Mix all of your marinade ingredients together. Set this mixture aside while you prep the tofu. 
  • Drain your extra firm tofu block, and press for approximately 20 minutes in a tofu press. You could also press the tofu between two plates with a weight (like a cast iron pan) on top. 
  • After pressing, slice the tofu block into four pieces (cut once lengthwise and once widthwise). Place the tofu in the marinade. Cover, and marinate in the refrigerator for 4-6 hours. 
  • After marinating, lift the tofu out of the marinade and pat the surface of the tofu slices dry with paper towels. Let the tofu rest in a single layer in the refrigerator for 2-4 hours. This drying step will help the smoke flavor adhere to the tofu. 
  • Set up your full-size Nordic Ware smoker with 2-3 tablespoons of shredded wood chips that are meant for smoking food. I used the hickory chips that came with the smoker.
  • Put the drip pan and smoking tray in the smoker. Put the tofu slices down in a single layer on the smoking tray.
  • Put the lid on the smoker. Ensure the thermometer is attached properly and the lid vent is closed. Turn your stovetop vent fan on.
  • Put the smoker on a stovetop burner and turn the heat to medium-low. Allow the smoker's thermometer to come to 190°F (88°C). Be patient- it can take a while!
  • Once the temperature comes to 190°F (88°C), turn the stovetop to low, and set a timer to smoke the tofu for 20-25 minutes. I chose to smoke the tofu for 25 minutes. Make sure that the smoker stays in the 190°F-210°F (88°C-99°C) range for the entire smoking period. You may need to adjust the stovetop's heat or open the vent on the lid. Keep a close eye on things!
  • If the heat on the smoker is rising too rapidly, quickly lift the lid and peek at your tofu. This is an easy way to help bring the temperature back down. 
  • After the timed smoking period, turn off the stovetop and remove the tofu from the smoker. Extinguish the spent wood chips by soaking them in water.
  • If you'd like your tofu to have nice grill lines, heat a stovetop grill on medium to medium-high heat. Grill your tofu for approximately 3 minutes per side.
  • Refrigerate the tofu and serve it chilled in your favorite dishes. It can also be served warm. Enjoy!