Smoked Tofu with Memphis Dry Rub

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 105 min · Tofu · vegetarian, vegan, dairy-free, keto, low-carb

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Ingredients

• 2 blocks (28 oz) extra-firm tofu
• 3/4 tbsp paprika
• 1/4 tbsp dark brown sugar
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp coarse black pepper
• 1/4 tsp celery salt
• 1/4 tsp mustard powder
• 1/4 tsp cayenne
• 1/4 tsp dried oregano
• 3/4 tbsp neutral oil
• 1 tbsp cider vinegar

Method (tap to check — screen stays awake)

1. Drain the tofu and press it between two boards under a weight for 30 minutes, pouring off what comes out; dry tofu takes smoke, wet tofu just steams.
2. Cut each block into 3/4-inch slabs and brush all faces with the oil.
3. Mix the paprika, brown sugar, garlic and onion powder, black pepper, celery salt, mustard powder, cayenne and oregano, and coat every face heavily.
4. Smoke at 225°F over hickory for 75 minutes, turning once at the halfway point; the slabs firm up and go the color of dark toast.
5. Dust a second, lighter coat of rub over the hot slabs — Memphis ribs get exactly this treatment, and it is what makes the crust taste layered rather than flat.
6. Splash with the vinegar and rest 5 minutes before serving.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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