Grilled Chimichurri Tofu
This chimichurri tofu features grilled tofu marinated in a smoky, tangy blend and then topped with a vibrant, herby, easy-to-make chimichurri sauce. Perfect for meal prep, bowls, or as a protein-packed main, this dish is bursting with bold flavors, easy to make, and ready in less than 30 minutes!
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.
Video
Notes
I highly recommend the super firm when grilling. It is much less likely to rip or fall apart when tossing in the marinade or flipping on the grill.
If you are using a grill with grates, consider slicing the tofu into triangles so the slices don't slip through the grates.
Freeze and thaw tofu before marinating for a meatier texture.
Pan-Fry Method for the Tofu: Spray a pan with oil or heat 1 tablespoon olive oil over medium heat. Cook tofu for 4 minutes per side until golden brown and crispy.
Bake Method for the Tofu: Preheat oven to 400°F (200°C). Place tofu on a lined baking sheet and bake for 20-25 minutes, flipping halfway.
Sub the homemade chimichurri for an even quicker meal with the Trader Joe's chimichurri.
Nutrition
Calories: 299kcal | Carbohydrates: 6g | Protein: 9g | Fat: 27g | Saturated Fat: 4g | Sodium: 914mg | Fiber: 1g | Sugar: 1g | Calcium: 71mg | Iron: 3mg
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