Swedish Fire-Grilled Tofu with Nordic Spice: A Wood-Fired Vegetarian Feast

Experience the cozy concept of "Hygge" right in your backyard with this savory, aromatic Swedish Fire-Grilled Tofu recipe. While tofu is often dismissed as bland, this method transforms it into a culinary masterpiece by utilizing the intense, dry heat of the Arteflame grill. The secret lies in the Nordic spice blend—a fragrant mix of dill, caraway, and white pepper—that crusts the tofu while the wood fire infuses it with a deep, smoky character. This dish is not just a vegetarian alternative; it is a celebration of rustic textures and northern flavors that stand boldly on their own.

Cooking this on the Arteflame cooktop is essential for achieving the perfect texture. Unlike traditional grates where tofu might crumble or stick, the solid steel plancha allows for an even, golden-brown sear that locks in moisture while creating a crisp exterior. The high heat caramelizes the butter and spice glaze instantly, creating a savory crust that mimics the satisfaction of a steak. Whether you are hosting a summer barbecue or a crisp autumn gathering, this Nordic-inspired dish brings sophistication and warmth to the table, proving that plant-based grilling can be robust, hearty, and incredibly satisfying.

Ingredients

The Main Event

• 2 blocks (14-16 oz each) Extra Firm Tofu, pressed and drained
• 4 tbsp Unsalted Butter, melted (or high-heat oil for vegan option)
• 2 tbsp Soy Sauce or Tamari
• 1 tbsp Apple Cider Vinegar
• 1 tsp Dijon Mustard

Nordic Spice Blend

• 1 tbsp Dried Dill Weed
• 1 tsp Caraway Seeds, lightly crushed
• 1 tsp Garlic Powder
• 1/2 tsp White Pepper (ground)
• 1/2 tsp Sea Salt
• 1/2 tsp Onion Powder

Garnish

• Fresh Dill sprigs
• Lemon wedges
• Lingonberry jam (optional, for serving)

Instructions

Step 1: Prep and Press the Tofu

1. Remove the tofu from its packaging and drain the water.
2. Wrap the blocks in a clean kitchen towel or paper towels. Place a heavy object, like a cast-iron skillet or a stack of plates, on top to press out excess moisture. Let it sit for at least 30 minutes.
3. Once pressed, cut the tofu. You can slice it into thick, 1-inch steaks, or use the "Hasselback" method: slice nearly all the way through the block every 1/4 inch, leaving the bottom intact so it fans out slightly.

Step 2: Create the Nordic Marinade

1. In a small bowl, whisk together the melted butter, soy sauce, apple cider vinegar, and Dijon mustard until emulsified.
2. In a separate small bowl, combine the dried dill, crushed caraway seeds, garlic powder, white pepper, sea salt, and onion powder to create your dry rub.
3. Brush the tofu generously with the liquid mixture, getting into the cuts if you Hasselbacked it. Then, sprinkle the dry spice blend evenly over all sides, pressing it gently to adhere.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood (oak or beech works well for this recipe).
2. Wait for the cooktop to reach searing temperature. You want the center of the cooktop to be hot (around 400°F - 450°F) for searing, while the outer edges remain slightly cooler for gentle cooking.
3. Lightly oil the steel cooktop with a high smoke point oil to ensure a non-stick surface.

Step 4: Grill the Tofu

1. Place the seasoned tofu blocks directly onto the flat steel cooktop. Start closer to the center to get a hard sear.
2. Grill for about 4-5 minutes per side. Do not try to move the tofu too early; let a crust form so it releases naturally from the steel.
3. If using the Hasselback cut, grill the flat bottom first, then carefully sear the sides.
4. Move the tofu toward the cooler outer edge of the grill to finish heating through without burning the spices. Baste with any remaining butter mixture during the last minute of cooking.

Step 5: Garnish and Serve

1. Remove the tofu from the grill and plate immediately.
2. Squeeze fresh lemon juice over the hot tofu to brighten the flavors.
3. Top generously with fresh dill sprigs and serve with a side of lingonberry jam for that authentic Swedish sweet-savory contrast.

Tips

The most critical step in this recipe is pressing the tofu adequately. Tofu is like a sponge filled with water; if you don't remove that water, it cannot absorb the flavorful butter marinade, and it will steam on the grill rather than sear. For the best results on an Arteflame, press the tofu for at least 30 minutes, or even up to an hour in the refrigerator. This ensures the texture becomes dense and meaty, capable of holding up to the high heat of the steel cooktop without falling apart.

Additionally, managing your heat zones is key when working with spices like caraway and dried dill. These spices can turn bitter if scorched for too long. Start your sear near the center of the grill to get that golden crust immediately, but be ready to slide the tofu toward the outer edge of the plancha. The outer ring provides a gentler radiant heat that allows the inside of the tofu to warm through and the flavors to meld without burning the delicate spice rub. Don't be afraid to add a little extra butter/oil to the grill surface right before flipping to ensure a crisp finish.

Variations

This Swedish-inspired recipe is versatile and can be adapted to suit various dietary preferences or flavor cravings. While the classic Nordic profile relies on dill and caraway, you can easily shift the flavor geography with a few simple tweaks. Here are a few ways to mix it up while still utilizing the high-heat searing capabilities of your grill:

• Spicy Stockholm: Add 1/2 teaspoon of cayenne pepper or crushed red pepper flakes to the spice rub for a fiery kick that cuts through the rich butter.
• Herb Garden: If you aren't a fan of caraway, swap it out for dried fennel seeds or crushed coriander seeds for a more floral, citrusy note.
• Maple Glazed: For a sweeter, stickier finish, add 1 tablespoon of maple syrup to the butter and soy sauce mixture. The sugars will caramelize beautifully on the Arteflame.
• Smoked Paprika: Add smoked paprika to the rub to amplify the wood-fired flavor, mimicking a BBQ tofu style.
• Vegan Option: Simply swap the dairy butter for a high-quality vegan butter or avocado oil; the result is equally crispy and delicious.

Best pairings

To create a complete Nordic feast, pair this fire-grilled tofu with sides that offer contrasting textures and acidity. The richness of the buttery, spiced tofu balances perfectly with bright, pickled vegetables or creamy, earthy starches. Since you already have the Arteflame fired up, utilize the ample cooktop space to prepare your side dishes simultaneously. Here are some excellent pairing ideas to round out your meal:

• Grilled Hasselback Potatoes: The classic Swedish side dish. Slice potatoes thinly, baste with butter and herbs, and roast them on the grill alongside the tofu.
• Cucumber Dill Salad: A cold, vinegar-based cucumber salad (Pressgurka) provides a crisp, acidic crunch that cuts through the savory spice of the tofu.
• Grilled Rye Bread: Toast thick slices of dark rye or pumpernickel bread on the flat top to serve as a rustic base for the tofu.
• Root Vegetable Medley: Roast beets, carrots, and parsnips on the outer rim of the grill until tender and caramelized.

Conclusion

Swedish Fire-Grilled Tofu with Nordic Spice is more than just a meal; it is an exploration of texture and flavor that challenges the conventional view of vegetarian grilling. By harnessing the power of the Arteflame grill, you achieve a level of caramelization and smokiness that standard kitchen pans simply cannot replicate. The combination of earthy caraway, aromatic dill, and the richness of butter creates a comfort food profile that is both unique and deeply satisfying.

Whether you are a dedicated vegetarian or a meat-lover looking to expand your grilling repertoire, this dish offers a delightful change of pace. It captures the essence of Nordic cuisine—simple, high-quality ingredients prepared with care and fire. So, gather your friends, light the fire, and enjoy the rustic elegance of this wood-fired feast. It’s a perfect reminder that great BBQ isn't just about meat; it's about the flavor of the fire.