Grilled Tofu, Tempeh, and Plant Proteins

Tue, 26 May 2026 00:00:00 +0000

Plant proteins can be excellent on the grill, but they do not behave like steak, chicken, or ribs. Tofu needs surface dryness and enough structure to release from the grate. Tempeh needs seasoning that reaches its firm, nutty interior. Seitan can brown well but dries if treated carelessly. Mushrooms bring savory depth but shed water before they take color. The cook who understands those differences can build a plant-forward platter that tastes grilled instead of merely warmed outdoors.

Grilled Tempeh on Fondsites

Grilled Tofu, Tempeh, and Plant Proteins