Rub on Tofu and Tempeh — For the Vegetarian BBQer

Tofu and tempeh are the most versatile protein sources for vegetarian BBQ. They absorb flavors well, get nicely crispy on the grill, and are an excellent base for a dry rub. However, they require a different approach than meat. In this guide, you'll learn exactly how to get the best results.

Tofu vs. Tempeh: What's the Difference?

Tofu Tempeh
Base Curdled soy milk Fermented soybeans
Texture Soft to firm Firmer, nuttier
Flavor Neutral Nutty, slightly bitter
Moisture Content High (needs to be pressed) Low (ready to use)
Rub Absorption Good after pressing Excellent

Step 1: Preparation is Key

Tofu

Tofu contains a lot of water – and water is the enemy of a good rub and crispy texture. Always press the tofu before use:

  1. Wrap the tofu in paper towels
  2. Place a cutting board with weight on top
  3. Let sit for 30–60 minutes (or overnight in the fridge)
  4. Then cut into slices or blocks at least 1.5 cm thick

Tempeh

Tempeh does not need to be pressed. Optional: steam or boil tempeh for 10 minutes before use. This reduces the slightly bitter taste and helps the rub absorb better.

Which Rub Works Well on Tofu and Tempeh?

  • Korean rub — gochugaru and sesame are a classic combination with tofu
  • Shawarma — cumin and coriander work excellently with tempeh
  • Tex-Mex — cumin and chili give tofu a robust flavor
  • Toscana Fire — fennel and rosemary pair well with tempeh and grilled vegetables

👉 More inspiration: Vegetarian BBQ — Vegetables, Tofu & More on the Grill

Binder: Essential for Tofu and Tempeh

Without a binder, the rub will barely stick. Use:

  • Olive oil or sesame oil — works with all rubs
  • Soy sauce (thin layer) — adds extra umami and helps the rub adhere
  • Mustard — works well with tempeh

Mix the binder and rub in a bowl and toss the tofu or tempeh until all sides are covered.

How Long Should the Rub Marinate?

  • Tofu: at least 30 minutes, ideally 2–4 hours, maximum overnight
  • Tempeh: at least 15 minutes, ideally 1–2 hours

Tofu benefits more from a longer marination time because it naturally has little flavor. Overnight in the fridge gives the best results.

Grilling Technique

Tofu

  • Use firm or extra-firm tofu — soft tofu will fall apart on the grill grate
  • Grill over direct heat on a well-oiled grate
  • Only flip when the tofu releases from the grate — do not force it
  • Grill 3–4 minutes per side over high heat for a crispy exterior

Tempeh

  • Cut into 1 cm thick slices
  • Grill over direct heat, 2–3 minutes per side
  • Tempeh becomes crispy faster than tofu

👉 More about direct vs. indirect heat: Direct vs. Indirect Heat on the BBQ: When to Use Which?

Alternative: Tofu and Tempeh in the Air Fryer

No BBQ? Tofu and tempeh with dry rub also work excellent in the air fryer. Use 180–200°C and cook for 12–15 minutes, flipping halfway.

👉 More tips: BBQ Without a Garden — Dry Rubs in the Oven, Grill Pan & Air Fryer

Summary

  • Always press tofu before use
  • Always use a binder (oil, soy sauce)
  • Let tofu marinate for at least 30 minutes, tempeh for 15 minutes
  • Grill over direct heat on a well-oiled grate
  • Only flip when the product releases

Discover our rubs: Which Rub for Which Meat? | Beginner's Guide BBQ Rub