- 1/2 cup wood chips, preferably cherry, maple or pecan (not soaked)
- 1 pound extra-firm tofu, drained and patted dry
- 1 tablespoon melted vegan butter
- 1 tablespoon favorite barbecue rub (may substitute 1 1/2 teaspoons each smoked paprika and brown sugar, plus salt to taste)
- 1 tablespoon neutral oil, such as vegetable (optional)
- 1/4 cup favorite barbecue sauce (optional)
Set up a stovetop smoker by placing a large square of heavy-duty aluminum foil on the bottom of a large Dutch oven with a tightfitting lid. Sprinkle the wood chips on the foil.
Place a steamer basket on top of the chips.
Cut the tofu into 3/4-inch slices and prick them all over with a fork. Place the slices on the steamer basket, brush the tops with the melted butter and sprinkle with the barbecue rub, then gently turn over, brush the other side with butter and sprinkle with rub. Tent with another piece of foil.
Place the pot over high heat until the chips begin to smoke, 1 to 2 minutes. (Turn on your vent hood if you have one.) Cover the pot, then seal the rim with foil. Reduce the heat to medium and cook for 20 minutes.
Off the heat, and in a well-ventilated area, open the Dutch oven and transfer the tofu to a plate.
If you want to crisp up the tofu, remove the foil, wood chips and steamer basket setup from the Dutch oven, and return it to medium heat. Heat the oil until it shimmers, and add the tofu in a single layer. Cook until a little crusty on both sides, 3 to 4 minutes per side. Serve with barbecue sauce.
Per serving (1 slice tofu plus 1 tablespoon barbecue sauce, if using)
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Project Smoke” by Steven Raichlen (Workman, 2016), with stovetop smoker instructions adapted from Cook’s Illustrated.
Tested by Joe Yonan.