Smoky Alabama Crispy BBQ Tofu Skewers on the Arteflame Grill

Introduction

There is a common misconception that grilling tofu is destined to end in a mushy, sticking disaster, but that narrative changes completely when you are cooking on an Arteflame. The secret to achieving that covetable, golden-brown crunch lies in the combination of the Arteflame's searingly hot carbon steel cooktop and a little culinary science involving cornstarch. This recipe for Alabama Crispy BBQ Tofu Skewers brings a Southern twist to vegetarian grilling, moving away from tomato-based sauces to embrace the tangy, creamy zest of traditional Alabama white sauce. The high heat of the plancha creates a crust that locks in moisture, ensuring every bite is tender on the inside and satisfyingly crisp on the outside. Whether you are a dedicated vegetarian or a meat-eater looking for a lighter option that doesn't sacrifice flavor, these skewers are a revelation in texture and taste.

Ingredients

For the Tofu Skewers

• 2 blocks (14 oz each) Extra Firm Tofu
• 2 tbsp Cornstarch
• 1 tbsp Olive oil (plus more for the grill)
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Kosher salt
• 1/2 tsp Freshly ground black pepper
• 1 Red bell pepper, cut into 1-inch chunks
• 1 Green bell pepper, cut into 1-inch chunks
• 1 Large red onion, cut into 1-inch petals
• Bamboo or metal skewers (soak bamboo skewers for 30 mins)

For the Alabama White BBQ Sauce

• 1 cup Mayonnaise (use high-quality or vegan alternative)
• 1/4 cup Apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp Vegan Worcestershire sauce
• 1-2 tsp Prepared horseradish (adjust to spice preference)
• 1 tsp Garlic powder
• 1/2 tsp Cayenne pepper
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1 pinch Granulated sugar

Instructions

Step 1: Press and Prep the Tofu

1. Remove the tofu from the package and drain the water.
2. Wrap the tofu blocks in paper towels or a clean kitchen towel. Place a heavy object (like a cast-iron skillet or heavy books) on top and let it press for at least 30 minutes to remove excess moisture. This is crucial for crispiness.
3. Once pressed, cut the tofu into 1-inch cubes.

Step 2: Create the Crispy Coating

1. In a small bowl, mix the cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Place the tofu cubes in a large bowl and drizzle with 1 tablespoon of olive oil, tossing gently to coat.
3. Sprinkle the spice mixture over the tofu and toss again until every cube is evenly coated. The cornstarch will form a batter-like crust when grilled.

Step 3: Assemble the Skewers

1. Thread the skewers, alternating between tofu cubes, red onion petals, red pepper, and green pepper.
2. Aim for about 4 to 5 pieces of tofu per skewer to ensure even cooking.
3. Set the assembled skewers aside on a baking sheet.

Step 4: Prepare the Alabama White Sauce

1. In a medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, Worcestershire sauce, horseradish, garlic powder, cayenne, salt, pepper, and sugar.
2. Whisk until smooth and creamy.
3. Refrigerate until you are ready to serve to let the flavors meld.

Step 5: Fire Up the Arteflame

1. Light your Arteflame grill and allow it to come to temperature. You want a medium-high heat zone on the flat cooktop griddle.
2. Add a small amount of oil to the cooktop and spread it with a spatula to season the surface.

Step 6: Grill to Perfection

1. Place the skewers directly onto the hot flat cooktop.
2. Sear the skewers for 2-3 minutes per side. You want to see a golden-brown crust form before you flip them. If the tofu sticks, it hasn't formed a crust yet—give it another minute.
3. Rotate carefully to ensure all four sides of the tofu are crispy and the veggies are charred but tender-crisp.
4. Remove from the grill and immediately brush generously with the Alabama White BBQ Sauce, or serve the sauce on the side for dipping.

Tips

Achieving the perfect texture with tofu on a grill requires patience and heat management. The most critical tip is pressing your tofu adequately; if there is too much water inside, the tofu will steam rather than sear, leading to a soggy interior. Using the flat cooktop of the Arteflame is a distinct advantage here because it prevents the tofu from falling through the grates and maximizes the surface area for that Maillard reaction. Don't skip the cornstarch; it acts as a barrier that crisps up beautifully upon contact with the hot oil. Additionally, make sure your griddle surface is well-oiled before placing the skewers down. If you are using bamboo skewers, keep the exposed wood away from the direct center fire to prevent burning, or use a foil shield on the ends. Finally, apply the sauce after grilling to keep the crust crunchy.

Variations

While the Alabama White Sauce offers a tangy and creamy profile unique to Southern BBQ, tofu is an incredibly versatile canvas that absorbs flavors readily, allowing for numerous variations. You can easily adapt this recipe to suit different palates or dietary restrictions. If you prefer a sweeter profile, swap the white sauce for a traditional molasses-based BBQ glaze. For those who enjoy heat, increase the cayenne in the rub or add chopped jalapeños to the skewer assembly. Here are a few distinct twists you can try with this method:

• Asian Fusion: Swap the BBQ rub for five-spice powder and glaze with teriyaki sauce after grilling.
• Spicy Cajun: Use a heavy Cajun seasoning blend on the tofu and serve with a remoulade instead of white sauce.
• Herb Garden: Marinate the tofu in lemon juice, oregano, and thyme, then grill and serve with tzatziki.
• Sweet & Savory: Add pineapple chunks to the skewers and glaze with a spicy maple reduction.
• Mushroom Blend: Alternate tofu with thick portobello mushroom chunks for an earthier, meatier texture.

Best pairings

These crispy tofu skewers are robust enough to be the star of the show, but they really shine when accompanied by sides that balance their texture and tangy flavor profile. Since the Alabama sauce is rich and creamy, acidic or fresh sides work wonderfully to cut through the richness. You also want to utilize the rest of your Arteflame cooktop while the fire is going. Grilled vegetables are a natural choice, but starchier sides can help round out the meal to make it more filling. Think about textures that contrast with the soft interior of the tofu. Here are some excellent pairing ideas to complete your cookout:

• Grilled Corn on the Cob: Charred right on the Arteflame with lime butter and chili powder.
• Vinegar-based Coleslaw: A crunchy, tangy slaw without mayo complements the creamy white sauce perfectly.
• Smashed Potatoes: Par-boil small potatoes, smash them, and crisp them up on the flat top grill with rosemary.
• Cucumber Salad: Fresh cucumber, red onion, and dill in a vinegar dressing provides a cooling crunch.
• Grilled Peaches: For dessert, grill peach halves to bring out their natural sweetness.

Conclusion

Grilling tofu doesn't have to be intimidating, and with the Arteflame grill, it becomes an effortless culinary delight. These Alabama Crispy BBQ Tofu Skewers prove that vegetarian BBQ can be just as smoky, savory, and satisfying as any meat-based dish. The combination of the crispy, cornstarch-coated exterior and the tangy bite of the horseradish-infused white sauce creates a flavor profile that is complex and memorable. Whether you are hosting a summer backyard party or just looking for a quick, healthy weeknight dinner, this recipe is sure to impress. Fire up your grill, gather your ingredients, and enjoy the process of creating a plant-based masterpiece that even the most devout carnivores at your table will want to try.