These flavor-packed vegan tofu hot dogs are perfect for barbecues. They’re a must-try if you’re looking for homemade plant-based meat alternatives, like my tofu corned beef recipe, which is another great option for dinner or lunch.
Ingredients and Substitutions
Be sure to use extra firm tofu when making these dogs. Softer varieties of tofu won’t hold their shape well.
Beet juice gives these vegan hot dogs their meaty-looking color and adds bulk to the marinade so it properly flavors the tofu. You can’t taste the flavor of the beet juice at all though.
Garlic powder, onion powder, ground coriander, mustard, smoked paprika, nutmeg, allspice, and black pepper combine to give the tofu its traditional hot dog flavor. You can omit the allspice and nutmeg if necessary, but I prefer to include them.
How to Make Tofu Hot Dogs
Start by adding the beet juice, soy sauce, maple syrup, garlic powder, onion powder, ground coriander, ground mustard, ground paprika, ground nutmeg, ground allspice, and black pepper to an airtight container, then mix well.
Next you’ll cut the block of tofu into thirds lengthwise, then cut each third in half lengthwise so you end up with six long rectangles.
Use a paring knife to trim the edges and round the ends of the tofu rectangles into a hot dog shape (save any scraps to use in other dishes like stir-fries).
Place the tofu dogs in the container with the marinade, then close the lid tightly before gently turning the container upside down a few times to distribute the marinade.
Place the container in the fridge to let the tofu marinate for at least 6 hours, turning the container upside down occasionally to redistribute the marinade. Once the tofu has finished marinating, cook the hot dogs however you like: grill them at 375–400°F for 3–5 minutes per side, bake them at 350°F for 20 minutes, or pan-fry them over medium heat for 3–5 minutes per side.
Tofu Hot Dogs Recipe
Equipment
- Airtight container with tight-fitting lid
Ingredients
- 1/3 cup beet juice
- 3 tablespoons soy sauce (or substitute tamari)
- 2 teaspoons maple syrup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground mustard
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon black pepper
- 1 block extra firm tofu (about 14 oz / 397g)
Instructions
- Add 1/3 cup beet juice, 3 tablespoons soy sauce, 2 teaspoons maple syrup, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground coriander, 1/2 teaspoon ground mustard, 1/2 teaspoon smoked paprika, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and 1/8 teaspoon black pepper to an airtight container, then mix well.
- Cut 1 block extra firm tofu into thirds lengthwise, then cut each third in half lengthwise so you end up with six long rectangles.
- Use a paring knife to trim the edges and round the ends of the tofu rectangles into a hot dog shape (save any scraps to use in other dishes like stir-fries).
- Place the tofu dogs in the container with the marinade, then close the lid tightly.
- Gently turned the container upside down a few times to distribute the marinade.
- Place the container in the fridge to let the tofu marinate for at least 6 hours, turning the container upside down occasionally to redistribute the marinade.
- Once the tofu has finished marinating, cook the hot dogs however you like: grill them at 375–400°F for 3–5 minutes per side, bake them at 350°F for 20 minutes, or pan-fry them over medium heat for 3–5 minutes per side.
Notes
-
Store in an airtight container in the fridge for up to five days.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
