Vegetarian Smoked Tofu Smoking Board Recipe

Press and slice tofu

Press the firm tofu for 20–30 minutes between paper towels and a weighted pan to remove excess water. Slice the block into 1/2-inch slabs or 1/2-inch-wide strips for fajita-style pieces.

Make the Korean glaze marinade

In a bowl, whisk together soy sauce, gochujang, rice vinegar, brown sugar (or maple), sesame oil, minced garlic, grated ginger and smoked paprika until smooth.

Place tofu pieces in a shallow dish or zip-top bag and pour half of the marinade over them, reserving the rest for basting and finishing. Marinate at room temperature for 15–20 minutes, or refrigerate up to 2 hours for deeper flavor.

Prepare smoker or stovetop smoking

If using an outdoor grill/smoker: preheat to medium (250–300°F / 120–150°C). If using stovetop smoking: line a wide, heavy pan with foil, scatter soaked wood chips in the center, place a rack over the chips and keep a tight-fitting lid ready.

Place tofu on the rack and smoke for 15–25 minutes until it picks up smoky aroma and shows light browning. Turn once midway and baste once with reserved marinade. Avoid high heat to prevent drying. Remove when smoked and slightly firm.

Prep vegetables

Core and slice bell peppers into 1/2-inch strips. Peel and slice onion into 1/2-inch strips.

Cook vegetables

Heat olive oil in a large skillet over medium-high heat. Add pepper and onion strips, sprinkle fajita seasoning, salt and pepper. Cook, stirring occasionally, until vegetables are charred at the edges and softened, about 8–10 minutes. Transfer to a plate and keep warm.

Make glaze

In a small saucepan over medium heat combine cola, ketchup and soy sauce. Bring to a gentle simmer and reduce 3–4 minutes. Mix cornstarch with water to make a slurry and whisk into the simmering liquid until it thickens to a glossy glaze, about 1 minute. Remove from heat and keep warm.

Brush some glaze over the smoked tofu pieces, then return to a hot pan or grill for 1–2 minutes per side to set the glaze and caramelize slightly. Reserve some glaze for serving.

Warm tortillas and melt cheese

Warm a dry skillet over medium heat. Lightly butter or oil each tortilla and warm 30–45 seconds per side until pliable. To melt cheese, place warm tortillas on a baking sheet, sprinkle shredded cheese over the tortilla or on top of the tofu/vegetable pile and broil/heat briefly (1–2 minutes) until the cheese just melts.

Heat tofu with vegetables

In the skillet used for vegetables, add a small drizzle of oil and reheat the smoked, glazed tofu with the vegetables for 1–2 minutes so flavors marry, turning tofu once.

On a serving board or platter, arrange warm tortillas, shredded lettuce, guacamole, sour cream, melted cheese tortillas or bowls, smoked glazed tofu, and fajita vegetables.

To assemble a tortilla: spread a spoonful of guacamole and sour cream, add a handful of shredded lettuce, top with smoked tofu and fajita vegetables, drizzle with reserved cola glaze, sprinkle green onions and cilantro, and finish with a squeeze of lime. Serve family-style so guests can build their own.

Leftovers: Store tofu, vegetables and glaze separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop.