This chimichurri tofu features grilled tofu marinated in a smoky, tangy blend and then topped with a vibrant, rustic, easy-to-make chimichurri sauce. Perfect for meal prep, bowls, or as a protein-packed main, this dish is bursting with bold flavors, quick to make, and ready in less than 30 minutes!
This recipe is similar to my Baked Pesto Tofu, but instead of a Pistachio Pesto, I'm using a delicious, simple chimichurri sauce for a herby flavor.
This dish works for weeknight dinners or meal prep. You can also serve it at your next BBQ - I see you, tofu skeptics - just take one bite, and it might change your mind.
The chimichurri sauce comes together super fast, too, so even if you don’t have any prepared, you can whip up this rustic sauce in just a few minutes.
Serve it alongside Vegan Greek Pasta Salad, Red, White, and Blue Fruit Salad, or Vegan Macaroni Salad the next time you grill.
Jump to:
Why You'll Love This Recipe
- Bold, herby chimichurri turns simple tofu into a flavor-packed meal.
- Perfect for busy weeknights, the tofu and fresh sauce come together fast.
- Make it ahead and enjoy tasty leftovers all week.
- You can serve it over Instant Pot Cilantro Lime Rice, Bulgur Pilaf, or on salads for a filling and satisfying meal.
Ingredients
Tofu: I recommend using super firm tofu, as it holds up best when marinating and grilling without falling apart. To create sturdy slices, cut the block in half crosswise, then cut each half in half again, and repeat once more, ending up with eight thick slices. Keeping them on the thicker side helps maintain their structure during cooking.
I purchase super firm tofu at Sprouts or Trader Joe's.
Chimichurri: For an even quicker meal, sub the homemade chimichurri with the Trader Joe's chimichurri.
Red Pepper Flakes: Since the marinade and chimichurri contain red pepper flakes, you might expect this dish to be super spicy, but it’s not. It has just a hint of heat, which you can easily adjust to your taste.
See the recipe card for quantities and a complete list of ingredients.
Variations
Use the homemade chimichurri sauce from the recipe card for the freshest flavor, or try my Cuban Chimichurri Sauce for a twist. If you’re in a pinch, Trader Joe’s chimichurri is a decent option - but nothing beats fresh!
How To Make Grilled Chimichurri Tofu
Here's the recipe in action shots. See the recipe card for details.
Step 1: Combine all the marinade ingredients into a sealable container. Place the tofu in the marinade, seal the container, and toss to coat.
Step 2: Combine the ingredients for the chimichurri sauce in a bowl and mix. Set aside in the fridge.
Step 3: Grill the tofu slices in a grill pan or outside grill for about 4-5 minutes on each side.
Step 4: Serve the tofu slices with chimichurri sauce on top.
Top Tips
- Use super firm tofu. There is no need to press it, but drain it and pat it dry before slicing.
- Slice the tofu about ½ inch thick to make the pieces sturdy and easier to handle.
- Cut the tofu into triangles to keep the slices from sliding through the grates of a BBQ grill.
- For the best texture, keep the chimichurri sauce rustic and chunky by chopping the ingredients by hand. If using a mortar and pestle, mash lightly to retain some texture. A food processor works too, just pulse a few times to avoid over-blending.
Serving Suggestions
- Serve over lettuce, spinach, rice, quinoa, or roasted vegetables like Roasted Brussels Sprouts with Vegan Parmesan.
- Dice it up and use it as a filling for tacos, wraps, or grain bowls.
- Serve on top of Vegan Pearl Couscous Salad, Bulgur Pilaf With Vegetables, or Instant Pot Vegetable Pearl Couscous.
Recipe FAQS
Super firm tofu works best because it holds its shape well and doesn’t fall apart when marinating or grilling. Slice it into triangles so the slices do not fall through the grates. If using extra firm tofu, press it for at least 15-20 minutes to remove excess moisture, but I can't guarantee it won't fall apart.
Yes. For meal prep, marinate the tofu and store it in the fridge for up to 24 hours. You can also make the chimichurri sauce in advance (it lasts about 5 days in the fridge) and grill the tofu when ready to serve.
Store leftover grilled chimichurri tofu in an airtight container in the fridge for up to 4 days. For best results, keep the tofu and chimichurri sauce separate and reheat the tofu on a grill pan or microwave to maintain texture.
Got a minute? I'd love for you to comment and rate Grilled Chimichurri Tofu. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Grilled Chimichurri Tofu
Ingredients
For the Tofu
- 1 block super firm tofu drained and patted dry; cut into ½ inch slices
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
For the Chimichurri Sauce
- 3 cloves garlic minced; or crush in a mortar
- 2 tablespoons red wine vinegar
- juice of half a lemon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes adjust for spice level
- ½ teaspoon dried oregano
- ⅓ cup olive oil
- 1 cup flat leaf parsley coarse stems removed, finely chopped; ~23 grams
Instructions
- Prepare Tofu: Drain the tofu and pat dry. Combine all the marinade ingredients in a shallow container that you can seal. Cut tofu block into eight ½-inch slices, then place in a shallow dish, cover, and toss gently to coat. Let it sit in the refrigerator while you prepare the chimichurri sauce.
- Prepare the Chimichurri Sauce: In a bowl, whisk together garlic, vinegar, red pepper flakes, salt, black pepper, oregano, olive oil, and lemon juice until well combined. Gently fold in the chopped parsley, ensuring it’s evenly coated. For a smoother texture, use a mortar and pestle or pulse briefly in a food processor. Refrigerate while grilling the tofu to let the flavors meld.
- Grill Tofu: Preheat grill to medium-high heat and lightly oil the grates. Grill tofu for about 4-5 minutes per side until slightly charred.
- Serve & Enjoy: Drizzle with chimichurri sauce before serving.
Regi Pearce says
Absolutely delicious! The tofu gets a perfect char on the grill, and the chimichurri sauce adds a fresh, zesty kick. It’s flavorful, easy to make, and great for meal prep or summer grilling!