Vegetarian and vegan smoking — the best options

Q: Vegetarian and vegan smoking — the best options

Smoking works great without meat — cheese, tofu, tempeh, vegetables, and even nuts take on smoke beautifully. The basic rules stay the same: low smoke, good prep, patience. The results are often surprisingly intense and complex.

What's behind it?

Smoking is essentially controlled flavor-infusing with smoke — and it works just as well with plant-based foods as with meat. The difference: plant-based ingredients have less fat and a different surface, which means they sometimes absorb smoke even faster than a steak or a piece of cured ham.

Tofu and tempeh, for example, are basically smoke magnets when you prep them properly. Cheese, on the other hand, needs very low temperatures because it simply melts with heat. The great thing: smoking vegetarian and vegan foods teaches you a lot about temperatures and timing, because you have less margin for error than with classic BBQ.

Another upside: smoking times are usually much shorter. Instead of 10-12 hours for a pork shoulder, tofu is done in 1-2 hours — perfect for experimenting.

How to do it right

Tofu & Tempeh

Press tofu well — at least 30 minutes, so it holds less water and absorbs more smoke.
Marinate beforehand in a mix of soy sauce, garlic, smoked paprika, and a bit of oil — at least 2 hours, overnight is better.
Smoke at 80-100 °C for 1.5-2 hours, beech or cherry wood works great.

Cheese

Let cheese air-dry uncovered in the fridge for at least 1 hour to form a surface pellicle.
Cold smoke below 25 °C — otherwise it melts. A cold smoke generator or smoke spiral works best.
30-90 minutes is plenty, then wrap in cling film and rest in the fridge for at least 24 hours — the smoke flavor keeps developing.

Vegetables & Nuts

Bell peppers, zucchini, eggplant, beets — halve or cut into thick slices, lightly oil, place directly on the grate.
Smoke at 110-130 °C for 45-90 minutes, depending on size and desired result.
Nuts (almonds, cashews, walnuts) at 100 °C for 60-90 minutes — lightly salt and oil first, toss regularly.

Wood choice

Fruit woods (cherry, apple): mild and fruity, ideal for cheese and vegetables
Beech: classic, versatile, works with everything
Alder: slightly sweet, great for tofu
Mesquite or hickory: use sparingly — can easily overpower plant-based ingredients

💡 Pro Tip

When smoking tofu, freeze it beforehand and then thaw it out. Freezing changes the structure — it becomes more porous and absorbs marinade and smoke much more effectively. This makes a huge difference in the final result.

Bottom Line

Vegetarian and vegan smoking isn't a compromise — it's its own discipline with fantastic results, as long as you prep right and keep an eye on your temperatures.