Name: Mediterranean Grilled Tofu
Prep time: 45 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 (14 oz) package extra firm tofu; ⅓ cup olive oil; 1 tbsp tomato paste; 2 tbsp fresh lemon juice; 1 tsp coconut sugar; ¾ tsp salt; ½ tsp paprika; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp ground cumin; ½ tsp turmeric; ¼ tsp ground cinnamon; ¼ tsp cayenne pepper; ¼ tsp coriander; 1 tsp dried oregano

These Mediterranean Grilled Tofu kebabs are one of my favorite ways to make summer grilling feel fresh, colorful, and completely satisfying. Marinated in a fragrant blend of spices and grilled until beautifully charred, they’re perfect tucked into warm pita with creamy hummus and a crisp salad. This recipe always reminds me of relaxed backyard dinners where everyone’s grabbing seconds straight from the grill.

This Mediterranean Grilled Tofu Recipe

This dish is such a staple in my summer cooking. I used to think grilling was only for meat, but tofu has turned out to be one of my favorite grill-friendly ingredients. The trick is giving it time to soak up the spices so every bite is bold and layered. I first made this for friends at a cookout when I wanted something plant-based that could hold its own next to burgers and steaks. It was gone so fast I barely got any myself. Since then, it’s been on repeat any time the grill comes out.

Ingredients

Here’s what goes into that irresistible marinade:
Olive Oil – Good olive oil carries all the spices and helps keep the tofu moist while it grills.
Lemon Juice – Freshly squeezed for that bright pop of acidity that balances the spices.
Tomato Paste – Adds richness and a subtle tang.
Salt – To round out all the other flavors.
Dried Oregano – A classic Mediterranean staple.
Spices – Garlic powder, onion powder, paprika, cumin, turmeric, coriander, cinnamon, and cayenne. This mix brings warm, earthy depth with just a bit of heat.
Coconut Sugar – A little sweetness balances the bold spices. Brown sugar works just fine if that’s what you have.
It might look like a long list, but that’s the beauty of this recipe. Those spices work together to make tofu anything but boring. I often double the marinade and keep it in the fridge for a quick dinner later in the week—it’s great on veggies too.

How to Grill Tofu

Grilling tofu can be a little tricky the first time, but it’s completely doable with a few simple steps.
Choose the right tofu – Always go for extra firm. Anything softer will fall apart when you try to flip it.
Press out the moisture – This is the step I used to skip, but it makes all the difference. Wrap the tofu in a clean towel or paper towels and set something heavy on top (I use a cast-iron pan or a big cookbook). Let it sit for at least 30 minutes, or up to an hour if you can. This helps it hold together on the grill and gives you that crispy, charred exterior.
Cut and skewer carefully – Once it’s pressed, cut the tofu into bite-sized cubes. Thread them gently onto skewers so they stay together.
Marinate generously – Brush the tofu well with the spice paste. I like to let it sit for a bit before grilling so the flavors really soak in.
Grill with care – Use tongs to turn the skewers gently. I’ve tried a spatula and it just doesn’t work as well—it tends to break the tofu apart. The tongs let me rotate them without losing any pieces through the grates.
I’ve learned to treat tofu on the grill with patience. It rewards you with that perfect charred edge and tender middle that soaks up every bit of your marinade.

Serving Suggestions

This dish is all about building a meal that’s satisfying and fun to share.
I love piling the grilled tofu onto a big platter with a generous layer of creamy hummus underneath. Roasted red pepper hummus is a personal favorite for this—it brings a little smokiness that plays perfectly with the spices.
It’s great with a simple side salad, especially something like a Greek chickpea salad that has briny olives, juicy tomatoes, and crunchy cucumber. That fresh, bright bite is the perfect contrast to the warm, spiced tofu.
For carbs, I usually offer warm pita or even grilled bread to soak up every bit of hummus and marinade. If I’m serving a bigger crowd, I’ll sometimes make a rice pilaf on the side so everyone can build their own plate.
Honestly, it’s one of those meals that feels like summer to me: easy, casual, and full of flavor. Perfect for dinners outside with friends, where no one’s in a rush to leave the table.

Yield: 2