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Grilled Tofu with Chimichurri

Grilled Tofu with Chimichurri

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No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.


  • 2 14-ounce packages extra-firm tofu, drained, sliced into 8 pieces each
  • 1 cup (packed) fresh parsley leaves
  • ½ cup (packed) fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • Kosher salt, freshly ground pepper
  • Vegetable oil (for grill)
  • 1 Fresno chile, thinly sliced

Recipe Preparation

  • Line a rimmed baking sheet with 2 layers of paper towels and top with a single layer of tofu. Top with 2 more layers of paper towels and weight with a heavy skillet or baking dish. Let sit 15 minutes to press excess liquid out of tofu, which will firm it up and make it easier to grill. Transfer tofu to a shallow baking dish.

  • Meanwhile, toast cumin seeds in a small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes; set aside.

  • Blend parsley, cilantro, and oregano in a food processor until finely chopped. With the motor running, add olive oil in a steady stream and blend until well combined. Transfer herb mixture to a small bowl, stir in vinegar, and season with kosher salt and pepper. Pour chimichurri over tofu and turn to coat. Cover and chill at least 1 hour.

  • Prepare a grill for medium-high heat and lightly oil grate. Transfer tofu to grill, reserving chimichurri, and grill, turning often, until charred in spots, about 5 minutes per side; transfer to a platter. Top with reserved chimichurri, toasted cumin seeds, chile, and sea salt.

  • Do Ahead: Tofu can be marinated up to 1 day ahead.

Reviews Section

Vegan Blackened Grilled Tofu

Blackened seasoning is a potently fragrant and flavorful seasoning blend used on all sorts of proteins to give the outside a dark and charred crust when cooking in a cast-iron skillet. This type of seasoning is a popular spice for grilling fish, chicken, and steaks, and it works beautifully on plant-based proteins like grilled tofu and tempeh as well. A combination of dry herbs, paprika, black pepper, garlic, and onion powder this seasoning is also a great addition for roasted vegetables or potatoes, so having extra in the cupboard is always a good idea. Simply follow our measurements, double or triple them, and reserve what you're not using for the recipe for later dishes.

Packed with protein and mild in flavor, tofu is a protein derived from soy. Also called bean curd, it has the appearance of a block of fresh cheese and is usually sold in water. Because of its porous texture, tofu is a great ingredient to marinate or add sauces to as it soaks in anything you put on top or cook it with. It's found in various textures, but always choose extra firm tofu when you're grilling, so it keeps its shape.

For best results, take the time to press the tofu. As in most vegetarian tofu recipes, pressing the tofu also allows it to absorb more of the flavorings and seasonings. If you don't want to use the grill, a greased cast-iron skillet or a nonstick pan works well, but you won't have the very charred appearance, or smoky flavor from the grill.


1. Combine red onion, parsley, oil, vinegar, oregano, garlic, and red pepper flakes in a bowl season with salt.

2. Reserve 1/2 cup sauce for serving.

3. Marinate tofu at room temperature in remaining sauce, basting occasionally for 1 hour.

4. Combine avocado and cucumber in a bowl. Season with salt and black pepper.

5. Squeeze lemon over salad and drizzle with oil, gently toss to combine.

6. Heat a grill (or grill pan) to medium, lightly oil hot grates.

7. Lightly brush bread on both sides with marinade.

8. Grill until crisp, about 2 minutes per side.

9. Grill tofu until lightly charred, about 4 minutes per side.

10. Serve on bread drizzled with reserved sauce and with avocado salad on the side.

* Pressing Tofu : Arrange tofu on a baking sheet lined with a double layer of paper towels, then top with another double layer of paper towels and another baking sheet. Weight with a heavy skillet or canned goods to press out excess liquid, about 20 minutes.

Courtesy of Clean Slate A Cookbook and Guide by The editors of Martha Stewart Living

Tofu ‘Steaks’ with Chimichurri

This vegan recipe is a ‘steak’ both a meat lover and vegetarian will find tasty and satisfying. The tofu is first brushed with a spicy and savory marinade and then pan seared and topped with a fresh and zesty chimichurri sauce, a South and Latin American condiment that is loaded with chili peppers, fresh herbs and garlic. Chimichurri is good on almost anything and can be made spicy or mild depending on your taste. Originating in Argentina, it is commonly used to top grilled steak, which is one reason it’s so good on this dish. Serve this tofu ‘steak’ with rice, on a sandwich made with crusty bread, atop fresh greens or however you’d like.

This recipe comes to us from Joyce Vandenberg Porter of Good Mother Diet.

Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!

Jerusalem Grilled Tofu

Simple grilled tofu made flavorful with our unique spice blend. You can grill these tofu steaks outside but be careful that the flame is not too high, it works great in a grill pan indoors too.  

There is some salt in the spice mix, so only add to taste. 


  • 2 tablespoons olive oil
  • 1 pound extra firm tofu, drained well
  • 1 tablespoon Jamie Geller Jerusalem Mixed Grill
  • ½ teaspoon kosher salt (optional)


1. Rub olive oil and spices all over tofu and set aside for 15 minutes to absorb flavors.

2. Heat grill pan on medium-high heat. If you do not have a grill pan, you can pan-sear the tofu in a frying pan.

3. Once pan is hot, place tofu steaks and sear for four minutes per side, or until golden.

7 Chimichurri Recipes to Make Everything You Eat More Exciting

Chimichurri is an incredibly versatile herb-based sauce that is fantastic on top of grilled meats or used as a marinade—and the sauce itself is vegan, so it’s also great for jazzing up roasted or grilled veggies and plant-based protein like tofu. With these seven chimichurri recipe variations from classic to unconventional, you’ll never have a boring bite.

Originally made in Uruguay and Argentina, chimichurri is usually made up of a combination of green herbs (like parsley and oregano), garlic, olive oil, and vinegar. But you can put endless twists on the usual formula, as you’ll see below.

No matter how you make it, chimichurri is a great addition to any summer meal. And seriously, don’t just stick to steak, chicken, and seafood—try it on beans and roasted cauliflower and eggs and everything else. It’s great for dipping grilled or toasted bread too!

1. Argentine Chimichurri

Fresh parsley is a must, and fresh oregano instead of dried really kicks this sauce up a notch—but you can replace it with cilantro (as in the video), or try a mix of all three. If you don’t have fresh citrus, red wine vinegar will provide all the acid you need, but you can bump it up with lime or lemon juice too. And feel free to add a few more cloves of garlic if you really want a knock-out sauce that pairs well with anything grilled. Get our Argentine Chimichurri recipe.

Chimichurri Sauce

This chimichurri sauce is an explosion of flavor that you’ll love serving on your favorite recipes, especially grilled tofu kebabs and more. Combining fresh herbs like parsley and cilantro with garlic in oil creates the perfect sauce for adding flavor to your favorite dishes!

I first learned about chimichurri sauce in my cooking school and was instantly in love with it. Of course, I may have first tried it during a trip to Argentina where the sauce originates and is most well-known. It’s a little like going to KC and getting BBQ sauce.

Chimichurri is a flavor infusion of all the best things, like fresh green herbs, garlic, olive oil, and more. I absolutely love marinating tofu with it, but it’s also a great sauce to drizzle over veggie burgers, etc.

Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

Chimichurri sauce is a zesty Latin American condiment similar to pesto. You can cook the tofu on an outdoor grill, but a grill pan or skillet works fine too.

Chimichurri Sauce Ingredients 2 cups lightly packed chopped parsley

1/2 teaspoon freshly ground pepper

1/2 teaspoon chili pepper flakes

2 tablespoons shallot or onion, minced

1/4 cup of vegetable or olive oil

3 tablespoons sherry wine vinegar or red wine vinegar

3 tablespoons lemon juice

Cumin Rub Ingredients 1 teaspoon granulated garlic

½ teaspoon smoked paprika or Hungarian paprika

1 pound water-packed extra-firm tofu, cut in half lengthwise

Grilled Garlic Bread Ingredients 8 pieces of crusty and dense Italian bread, cut

4 large cloves garlic, peeled and cut in half

Chimichurri Sauce Directions To prepare the Chimichurri sauce, place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.

Cumin Rub Directions To prepare the rub, combine the garlic, paprika and cumin mix well. Set aside. Cut the tofu in half lengthwise to make two “steaks” abut ¾-inch thick. Brush lightly with olive oil. Press the rub into both sides of the tofu steaks. Place tofu in a grill pan coated with oil or directly on the cooking grate over direct heat. Cook for 3-4 minutes. Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done, about 3-5 minutes. Cut each tofu steak in half to form 2 triangles. Serve with Chimichurri Sauce and Grilled Garlic Bread.

Grilled Garlic Bread Directions Place bread on grill rack or in grill pan. Cook, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub one side of each piece of bread with a half clove of garlic rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil.

By This recipe is from Elizabeth Karmel, grillmaster, and author of Taming the Flame: A Southern Girl's Sassy Guide to Grilling and BBQ.

You may ask, what is chimichurri?

Chimichurri is a flavorful uncooked green sauce from Argentina and Uruguay made from parsley, oregano, olive oil, garlic, vinegar, and red pepper flakes.

Many variations are done, which may include, cilantro, cumin, paprika, thyme, lemon, and basil. It is traditionally used for grilled meats, where it either used as a marinade, spooned on grilled meat while cooking or served as a condiment.

I love to prepare tofu as a meat substitute for my delicious Smothered Tofu Chicken, Teriyaki Tofu, and my General Tso’s Tofu.

Vegetarian Heartland

Recipes for Life's Adventures


  1. 1 Preheat the oven to 300°F. Oil a 9 × 13-inch baking dish.
  2. 2 Wrap the tofu in a kitchen towel, place on a plate, and put a heavy pot or pan on top of the tofu (cast iron works great) for about 15 minutes. Once pressed, remove the towel and slice the tofu horizontally into 4 slabs. Place on the plate and set aside.
  3. 3 In a food processor, combine the pistachios, green onions, parsley, and garlic and pulse until the pistachios are the size of coarse bread crumbs. Using a pastry brush, brush 1/2 tablespoon of the olive oil onto the tofu and press the crushed pistachio mixture over the top of each piece. Place the tofu in the prepared baking dish in a single layer.
  4. 4 In a large bowl, toss the onion wedges and tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Pour the tomato-onion mixture around the tofu.
  5. 5 Bake until the pistachio crust starts to brown and tomatoes are just starting to burst, about 40 minutes.

To make the chimichurri:

  1. 1 While the tofu is roasting, in a food processor, combine the bell pepper, chiles, garlic, parsley, oregano, and paprika and pulse until finely chopped. With the processor running, slowly pour in the vinegar and olive oil and process until it’s the consistency of a thick paste.
  1. 1 Place the crusted tofu and roasted vegetables on a serving plate, scoop the chimichurri over the crusted tofu, and season with salt and pepper. Serve immediately.

From Vegetarian Heartland by Shelly Westerhausen (Chronicle Books, 2017).


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