Few things excite a vegetarian food lover more than discovering creative ways to coax deep, smoky flavors from fresh produce.
The world of grilling and smoking is often associated with hearty cuts of meat, but with the right technique, a smoker can transform humble vegetables into irresistible main dishes and sides.
Imagine biting into a smoked portobello mushroom cap, its meaty texture infused with mesquite, or savoring a platter of smoked corn, bell peppers, and tofu, all glistening with a tangy marinade.
These dishes not only satisfy cravings for bold flavor but also bring a whole new dimension to your plant-based cooking repertoire.
Whether you’re a seasoned pitmaster looking to expand your horizons, or a vegetarian eager for new grilling adventures, this collection of smoker recipes is for you.
In this post, I’ll walk you through a showstopper: Smoked Vegetable & Tofu Platter—a dish that’s as stunning at a cookout as it is at a cozy dinner for two.
Let’s fire up those smokers and make something unforgettable!
Why You’ll Love This Recipe
There are countless reasons to fall in love with this vegetarian smoker recipe. First, it’s a celebration of fresh, seasonal produce, turned into something truly special by the transformative power of smoke.
Each vegetable and tofu bite is infused with layers of earthy, wood-fired flavor that you simply can’t achieve in the oven or on the stove top.
Second, this recipe is incredibly versatile. You can mix and match vegetables based on what’s available or in season, and the marinade doubles as a basting sauce for extra depth.
It’s naturally gluten-free, vegan-friendly, and packs a protein punch thanks to the tofu.
Lastly, you’ll love how this dish brings people together. It’s perfect for backyard gatherings, potlucks, or as a unique centerpiece at your next vegetarian barbecue.
Even die-hard meat lovers will be lining up for seconds!
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-firm tofu | 1 (14 oz) block | Pressed, sliced into 1/2-inch slabs |
| Portobello mushrooms | 4 large caps | Stemmed, wiped clean |
| Red bell peppers | 2 | Sliced into thick strips |
| Zucchini | 2 medium | Sliced lengthwise into 1/2-inch slabs |
| Red onion | 1 large | Sliced into thick rings |
| Corn on the cob | 2 ears | Husked, cut in half |
| Olive oil | 1/4 cup | For marinade |
| Soy sauce | 3 tbsp | Or tamari for gluten-free |
| Lemon juice | 2 tbsp | Freshly squeezed |
| Maple syrup | 1 tbsp | Or agave nectar |
| Smoked paprika | 2 tsp | |
| Garlic powder | 1 tsp | |
| Ground cumin | 1 tsp | |
| Salt & black pepper | To taste | |
| Fresh parsley | Handful | Chopped, for garnish |
Equipment
- Smoker (charcoal, electric, or pellet)
- Wood chips or chunks (hickory, apple, or mesquite)
- Grill basket or vegetable tray
- Large mixing bowl
- Sharp knife and cutting board
- Tongs
- Basting brush
- Aluminum foil (optional, for delicate veggies)
- Paper towels (for pressing tofu)
Instructions
- Prep the tofu:Remove the tofu from its package and drain well. Place it between two plates, set a heavy object on top, and let it press for at least 20 minutes to remove excess moisture.
Slice into 1/2-inch thick slabs.
- Prepare the marinade:In a large mixing bowl, whisk together olive oil, soy sauce, lemon juice, maple syrup, smoked paprika, garlic powder, ground cumin, and a generous pinch of salt & black pepper.
- Marinate the vegetables and tofu:Add the tofu slabs, mushroom caps, zucchini, bell peppers, red onion rings, and corn halves to the bowl. Toss gently to coat everything evenly.
Let marinate for at least 30 minutes (up to 2 hours) in the refrigerator.
Tip: The longer the marination, the deeper the flavor. If you have time, marinate overnight for best results!
- Prepare your smoker:Preheat your smoker to 225-250°F (107-121°C). Add your choice of wood chips—hickory for robust flavor, apple for something milder, or mesquite for a bold, classic smoke.
Allow the smoke to build up before adding the food.
- Arrange vegetables and tofu in the smoker:Place the marinated tofu and vegetables in a grill basket or directly on the smoker grates. Use a vegetable tray or foil for smaller pieces to prevent them from falling through.
Arrange in a single layer, leaving space for smoke to circulate.
- Smoke the veggies and tofu:Close the lid and smoke for about 1 hour. After 30 minutes, brush everything with any remaining marinade for extra flavor and moisture.
Check every 20-30 minutes, rotating pieces as needed for even cooking. Thicker mushrooms and tofu may take slightly longer; thinner veggies will cook faster.
- Finish and garnish:When the vegetables are tender and lightly charred and the tofu is firm with a golden, smoky crust, remove everything from the smoker. Let cool slightly.
Arrange on a platter and sprinkle generously with fresh chopped parsley.
- Serve:Serve your smoked vegetable and tofu platter hot, alongside your favorite dipping sauce or as part of a larger meal. Enjoy!
Tips & Variations
-
- Switch up the veggies: Try adding eggplant, carrots, asparagus, cherry tomatoes, or even sweet potatoes to the mix. Adjust smoking time as needed based on thickness.
- Add heat: Whisk a teaspoon of chipotle powder or chili flakes into the marinade for a spicy kick.
- Make it a meal: Serve the smoked veggies and tofu over quinoa, rice, or couscous for a hearty bowl.
- Try different woods: Experiment with pecan, cherry, or alder wood chips for subtle flavor shifts.
- Glaze for shine: For a glossy finish, brush the veggies with a little extra olive oil or vegan butter right before serving.
Looking for more vegetarian inspiration? You might enjoy our Allens Green Beans Recipe—a smoky, savory side dish for any occasion.
Nutrition Facts
| Nutrient | Per Serving (1/4 platter) |
|---|---|
| Calories | 220 |
| Protein | 11g |
| Carbohydrates | 24g |
| Fiber | 6g |
| Total Fat | 9g |
| Saturated Fat | 1.2g |
| Sodium | 540mg |
| Sugar | 8g |
| Vitamin C | 80% DV |
| Calcium | 18% DV |
| Iron | 15% DV |
Note: Nutrition values are estimates and will vary based on specific brands and ingredient choices.
Serving Suggestions
- Build a platter: Pile the smoked tofu and vegetables onto a large wooden board. Add bowls of hummus, baba ganoush, or your favorite vegan dip for a Mediterranean-inspired feast.
- Make tacos or wraps: Stuff the smoked veggies and tofu into tortillas with avocado, slaw, and a squeeze of lime. For more taco inspiration, check out our Baja Chicken Tacos Cheesecake Factory Recipe Copycat Guacamole (swap in the smoked veggies!).
- Pair with grains: Serve over a bed of herbed rice, quinoa, or farro and drizzle with extra marinade or a tahini dressing.
- Add a sweet finish: After your smoky feast, enjoy a handful of Almond Cashew Clusters Recipe for a wholesome dessert.
- Party platter: Add cubes of smoked cheese (if not vegan), olives, and roasted nuts for an epic vegetarian charcuterie board.
Conclusion
Smoker recipes aren’t just for meat lovers—vegetarians and vegans can unlock a world of flavor by bringing the magic of smoke to their favorite produce. The Smoked Vegetable & Tofu Platter is proof that plant-based eating can be bold, hearty, and crowd-pleasing.
With every bite, you get the satisfying richness of umami, balanced by bright, fresh flavors and a hint of caramelized sweetness.
Don’t be afraid to experiment with different combinations of veggies, marinades, and wood chips. Smoking is as much about creativity as it is about technique.
Whether you’re hosting a backyard barbecue or simply spicing up your weeknight dinners, this recipe will have everyone asking for seconds. Looking for more vegetarian ideas?
Try our AIP Vegetarian Recipes for even more inspiration. Happy smoking!
📖 Recipe Card: Smoked Stuffed Portobello Mushrooms
Description: These hearty portobello mushrooms are stuffed with a savory mixture of veggies and cheese, then smoked to perfection. A delicious vegetarian option for your smoker!
Prep Time: PT20M |
Cook Time: PT1H |
Total Time: PT1H20M
Servings: 4 servings
Ingredients
- 4 large portobello mushroom caps, stems removed
- 1 cup baby spinach, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
- Preheat smoker to 250°F (120°C).
- Brush mushroom caps with olive oil and place on a tray.
- In a bowl, combine spinach, bell pepper, onion, garlic, mozzarella, Parmesan, smoked paprika, salt, and pepper.
- Stuff each mushroom cap with the vegetable and cheese mixture.
- Place stuffed mushrooms directly on the smoker grates.
- Smoke for 1 hour, until mushrooms are tender and cheese is bubbly.
- Remove from smoker and serve warm.
Nutrition: Calories: 180 kcal | Protein: 10 g | Fat: 11 g | Carbs: 12 g
